How could you say no to this? Our Cinnamon Choc Tea Cake is everyone favourite afternoon snack and if it isn’t yet it sure will be! Bake up this totally vegan cake!

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  • Serves: 8
  • Prep: 5 minutes
  • Cook: 20 minutes
Metric | Imperial Measurement Conversions


  • 90 g Natvia, Plus Extra (1/2 Cup)
  • 150 g Plain Flour (1 Cup)
  • 25 g Cacao Powder (1/2 Cup)
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon, Plus Extra
  • 1 teaspoon Egg Replacer
  • 60 g Almond Milk (1/2 Cup)
  • 80 g Vegan Margarine, Melted
  • Chocolate Cream Icing:
  • 150 g Coconut Cream, Firm Part, Chilled (1/2 Cup)
  • 1 teaspoon Natvia
  • 2 tablespoons Cacao Powder, Sifted


  1. Preheat the oven to 180C.
  2. Combine the dry ingredients in a bowl.
  3. Combine the egg replacer with 2 tablespoons of water and stand for 10 minutes. Whisk with remaining liquid ingredients.
  4. Pour into the dry ingredients and stir with a metal spoon to combine. Pour into a greased and lined cake tin. Bake for 20 – 25 minutes.
  5. Remove from the oven and stand for 5 minutes before removing to a wire rack to cool.
  6. Beat the coconut cream, Natvia and cacao together.. Just before serving top the cake with chocolate cream.
  • Nutritional Info

    Carbs Pro Fats Energy KJ Calories Serving Size
    15.6g 4.3g 15.8g 950 227 70g
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