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Vegan chocolate cake is a rich, indulgent dessert with a moist and tender crumb, packed with deep chocolate flavor. It’s a simple recipe that’s perfect for any occasion, whether it’s a birthday celebration, a casual gathering, or just when you’re craving something sweet. You’ll love how easy it is to make, and your guests will never guess it’s vegan
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Vegan Chocolate Cake

Whether you’re celebrating a special day or just want to enjoy a sweet treat, vegan chocolate cake is a good dessert.
Course Dessert
Cuisine American
Keyword chocolate cake, vegan chocolate cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12

Ingredients

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

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

  • 1/3 cup 75g vegan margarine/butter
  • 1 2/3 cups 200g powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water

Instructions

  • Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/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 pan over medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  • Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (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 comes out clean.
  • Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
  • Meanwhile, to make the icing beat together all ingredients until smooth.
  • Once the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing to the top of the cake.

Notes

  • 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.