Rich chocolate cake meets cold vanilla ice cream, finished with a drizzle of chocolate — proof that going plant-based doesn't mean giving up indulgence.

This recipe pairs two plant-based brands available on ButNotMeat.com: Plant Yum's Chocolate Cake Premix, which is 100% plant-based, dairy-free, and eggless, and Minus Thirty's French Vanilla gelato, made vegan and sugar-free. Together they make a simple, seriously good dessert in one bowl and one bake.

The Perfect Vegan Pairing

Serves 2 | Prep: 10 min | Bake: 12–14 min

Ingredients

• 1 pack Plant Yum Chocolate Cake Premix (250g)
• Water + oil, as per pack instructions
• 2 tbsp extra plant-based dark chocolate, roughly chopped (for a rich, gooey centre)
• 2 scoops Minus Thirty French Vanilla Vegan Ice Cream, to serve
• A drizzle of chocolate syrup, to finish
• Optional: cocoa powder or mint leaf, to finish

Method

1. Preheat oven to 180°C. Grease two small ramekins.
2. Mix the Plant Yum Chocolate Cake Premix with water and oil per pack instructions until smooth.
3. Divide half the batter between the ramekins. Drop 1 tbsp chopped dark chocolate into the centre of each, then cover with the remaining batter.
4. Bake 12–14 minutes — edges set, centre still soft.
5. Rest 1 minute, then invert onto plates.
6. Top immediately with a scoop of Minus Thirty French Vanilla Vegan Ice Cream, add a drizzle of chocolate syrup, and serve right away.

Note: exact bake time varies by oven — start checking at 11 minutes.

Buy the mix: Plant Yum Chocolate Cake Premix, Vegan, 250g

Buy the ice cream: Minus Thirty French Vanilla Gelato Ice Cream (Vegan & Sugar Free)

This recipe uses French Vanilla, but Minus Thirty makes several other vegan, sugar-free flavours too — explore the full range here.