Chocolate Madeira Cake



Preheat the oven to 180 degrees Celsius. Prepare a 20 cm spring form cake pan by spraying or greasing the sides and bottom then line with baking paper.

Sieve the flours, baking soda, baking powder, salt and cocoa powder into a large bowl. Stir in the sugar and make a well in the centre.

Place the chocolate bits in the well. Combine the soy milk, lemon or lime juice, oil and vanilla essence and whisk together in a bowl. Pour into the dry ingredients and stir to combine well.

Spread in the prepared cake pan. Bake for 50-60 minutes or until cake is cooked and a toothpick comes out clean.

Cool for 5 minutes before turning out on a wirerack to cool completely. Ice with chocolate ganache or dust with icing sugar.



In a small saucepan over low heat, combine the soy milk and chocolate.

Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.

Remove the ganache from the heat and rest until just warm or a spreadable consistency. Spread over cake.


  • 2 3/4 C flour
  • 1/3 C rice flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 pinches salt
  • 2/3 C cocoa powder
  • 1 1/4 C brown sugar
  • 1/2 C chocolate bits
  • 1 3/4 C soy milk
  • 2 Tbsp lemon or lime juice
  • 3/4 C oil
  • 2 tsp vanilla essence 

Chocolate ganache:

  • 1 C unsweetened plain soy milk
  • 2 1/2 C dark chocolate, broken up