VEGAN CHOCOLATE CAKE

This really is the BEST vegan chocolate cake recipe ever. It’s decadent, fluffy, rich and easy to make with no unusual ingredients! It’s a perfect vegan birthday cake. 

Prep Time15minutes mins

Cook Time35minutes mins

Total Time50minutes mins

Servings: 12

Calories: 400kcal

Equipment

  • Pot
  • mixing bowl
  • 2 x 20cm/8inch round baking pans
  • Oven
  • Fine Mesh Strainer
  • Wooden spoon

Ingredients

  • 1 ¼ cups (300ml) vegan milk (soy, almond etc…)
  • 1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
  • ⅔ cup (150g) vegan butter
  • 3 tablespoon golden syrup / corn syrup / agave/ maple syrup (use your favorite liquid sweetener (maple will make a slightly less sweet cake))
  • 1 teaspoon instant coffee granules / espresso powder (OPTIONAL)
  • 2 ¼ cups (275g) all-purpose flour (plain flour)
  • ¾ cup (175g) sugar
  • 4 tablespoons unsweetened cocoa powder
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda (bicarb of soda)

For the vegan chocolate frosting (double to cover the sides as well)

  • ⅓ cup (75g) vegan butter room temperature
  • 1 ⅔ cups (200g) powdered icing sugar (confectioner’s sugar)
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons water

Instructions

  • Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans.
  • Stir the lemon juice (or vinegar) into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
  • In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.
  • Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.
  • Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  • Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.
  • Meanwhile, to make the icing beat together all ingredients until smooth.
  • When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Notes

Substitute self raising flour – use the same amount as the plain flour, but omit the 3 teaspoon of baking powder

When you add the lemon juice to the vegan milk it may slightly curdle – don’t worry, that’s what you want to happen! It’s turning the plant milk into thicker buttermilk.

You can use any liquid sweetener: golden syrup, corn syrup, agave or maple syrup. Maple makes for a slightly less sweet cake, but it’s still really nice.

Don’t overmix when you mix the wet and dry ingredients. You want it completely combined, but stir gently and don’t beat it.

Feel free to omit the coffee, it just enhances the flavour of the chocolate in this vegan cake. 

Freezable: you can freeze the un-frosted cakes for up to 1 month

Increase the ingredients by an extra 50% for a three layer cake

Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.

Note that in some countries (USA mainly) some sugar isn’t vegan. In the USA organic sugar is usually vegan though. In most other countries sugar is usually vegan. Pretty much all of it is vegan in the UK. Check your labels.

Based on a recipe from Flora.

Nutrition

Serving: 1g | Calories: 400kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 150mg | Fiber: 4g | Sugar: 40g