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Vegan chocolate cake recipe

Vegan chocolate cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Celebration cakes
  • Birthday cake
  • Chocolate birthday cake

This is a really simple, yet very tasty cake or you can make chocolate buns with the mixture instead. You can also add chocolate chips and/or nuts.

1736 people made this

IngredientsServes: 8

  • 200g (7 oz) plain flour
  • 200g (7 oz) caster sugar
  • 4 tablespoons cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 5 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 250ml (8 fl oz) water

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 13x23cm loaf tin or a 20cm round cake tin.
  2. Sieve together the flour, sugar, cocoa, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
  3. Pour into prepared tin and bake at 180 C for 45 minutes. Remove from oven and allow to cool.

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Reviews & ratingsAverage global rating:(975)

Reviews in English (809)

I have fallen in love with this recipe!! So many vegan cake recipes have a ridiculous amount of oil or are really dry and awful. This is perfect! Low on oil and effort. Please, if you're still deciding to try this recipe or not - just do it! It will not disappoint.-13 Aug 2012

It's so true what they say about Vegan cakes. They're the best! Very easy, all in one bowl and stir.-15 Oct 2011

I can't express how awesome this recipe is! I have used it about three or four times since I first tried it and altered the ingredients to suit, because the basic 'cake mix' part is just perfect: it's light and moist without falling apart like so many vegan cakes I've done before have a tendency to do.-02 Mar 2011

Vegan Chocolate Cake

The BEST vegan chocolate cake recipe! It's moist and deeply chocolatey, with a rich chocolate frosting made from a secret healthy ingredient.

This vegan chocolate cake recipe comes from my new cookbook, Love & Lemons Every Day. Today, I’m sharing it in honor of the book’s launch, but this vegan cake recipe would be perfect for any celebration. It’s moist and delicious, with a rich dark chocolate flavor. Topped in a luscious frosting, it’s a dessert that everyone will love, whether they’re vegan or not.

Vegan Chocolate Cake!

A Delicious, Fudgey, and Insane Three-Layer Vegan Chocolate Cake!

So, LOOK HOW AMAZING THIS CAKE LOOKS! I couldn’t resist saying that. I am not trying to blow my own trumpet here, but I just adore how this cake looks in all the photos. It also tastes amazing.

This Cake, is completely and utterly deliciously VEGAN. Don’t worry, it also tastes amazing for non-vegans.

There is so much stigma around vegan food – and it bugs me. There is no reason that vegan food can’t be delicious – and this cake proves it! Look at ittttttttt.

My roommate is one of those people who is skeptical, but even he admits that the vegan recipes I have made for this blog are ‘bl**dy delicious’ and he always wants another slice. This particular one? He didn’t even realise it was vegan till I told him.

This recipe is based on my Vegan Biscoff Cupcakes and my Vegan Vanilla Cupcakes, but morphed into chocolate, and made into an irresistible three-layer chocolatey Fudgey delicious showstopper.

There was basically no reason as to my the sponges from my other vegan recipes couldn’t be made into a chocolate version, by simply using cocoa powder in place of some of the flour, and then increasing it all to make it into a cake!

I did originally make this as just a two-layer cake, but the sponges aren’t that high in depth – so three looked much better, and just means you get even more delicious in every slice! You can make it just two layer if you prefer though – notes below!

I am personally not Vegan myself, but I do often think that some recipes are quite daunting, because of all the extra ingredients that you don’t tend to have lying around the house. For this cake, I tried to reduce this massively.

A classic chocolate sponge uses five ingredients, this uses seven. I really don’t think that’s too bad – and the only thing I think people will tend to not have is the White Wine Vinegar – but this is really cheap to buy so no worries!

The recipe itself is just an increased amount as I say from the vegan cupcakes, but then using a dark and delicious (and vegan) cocoa powder gives it such a dark and Fudgey taste.

I use the Dr Oetker Fine Dark Cocoa Powder (that does have a warning of ‘may contain’ but otherwise, does say it’s suitable for vegans. There are many others you can also buy however!

For the deeeelightful chocolate frosting, I used the same recipe that I use on my Dairy & Gluten Free Chocolate Cake recipe. It’s increased to make it enough for a three layer cake, but otherwise its the same.

On my the Dairy Free recipe though, I received a very negative and nasty comment about ‘how I was trying to poison people by telling them to use chocolate.’ I will say this again, MOST DARK CHOCOLATES ARE DAIRY FREE.

I use Callebaut chocolate, but I often find that a large percentage of supermarket own dark chocolate is also vegan, and it’s so cheap! So no, I am not trying to poison anyone.

I use Stork Block, Vitalite, or other dairy free spreads – and they all work well. When making it, it does make a veeeery soft frosting, but adding in the chocolate firms it up eventually as the dark chocolate will harden.

This cake is so fudgey, so delicious, and epic. My Vegan Chocolate Cake! X

Frosting Notes

We used our super simple recipe for vegan chocolate frosting on this cake. It makes the perfect amount to frost this cake in pretty much whatever size cake pans you use.

The other option for frosting is to make a half batch of our vegan chocolate buttercream frosting. The main difference in the recipe (the basic ingredients are the same) is a larger quantity of vegan butter.

The reason I recommend a half batch of the chocolate buttercream is because this is a fairly small cake, and our chocolate buttercream was created for a large two-layer 9-inch cake. So a half batch is usually sufficient for this recipe, no matter what cake pans you use.

If in doubt though you can make a full batch of the chocolate buttercream and just freeze whatever frosting you don’t use.

Tips for making vegan chocolate cake

This recipe is very versatile and can be made into a cake or cupcakes.

Cooking times will vary with the size of the pan used. Cupcakes should take about 25 minutes and 8&Prime-9&Prime pans will cook the cake in about 30-35 minutes. Oven temperatures vary.

When making this into cupcakes, an ice cream scoop with a trigger is perfect for scooping into muffin cups without having to scrape a spoon or fingers.

To check for doneness, insert a toothpick into the center of the cake or cupcake and remove. When it comes out clean, the cake is ready.

This cake recipe is not gluten-free, but Minimalist Baker has a great GF Baking Guide that can help convert this cake.

The frosting is already gluten-free.

For those not doing sugar-free, an unrefined sugar can be substituted. Measurements are included in the recipe card below.

How to Store Chocolate and Orange Cake: Refrigerating and Freezing this Recipe

Store the cake covered on the counter for up to 4 days. If you need to store it longer than that, it’s okay for up to a week and a half in the fridge.

This cake also freezes well. If freezing, it’s best to freeze the cake and frosting separately. However, if the cake is already frosted, you can freeze frosted slices.

To freeze, simply place the cake, or slices of cake, into a freezer-safe airtight container. It will last in the freezer for up to 4 months.

I hope you enjoy this delicious flavor combination of chocolate orange cake. The cake and frosting are truly spectacular!

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.


For the Vegan Chocolate Cake:
2 cups (10 ounces or 284 grams) all-purpose flour
2 cups (14 ounces or 396 grams) granulated sugar
¾ cup (2.65 ounces or 75 grams) COCOA POWDER
1 Tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 cup (8 ounces or 227 grams) unsweetened almond milk, at room temperature
1 cup (8 ounces or 227 grams) strong coffee, at room temperature
½ cup (4 ounces or 113 grams) melted virgin (unrefined) coconut oil
2 Tbsp apple cider vinegar
2 tsp almond extract

For the Vegan Coconut Pecan Filling:
1 cup (3 ounces or 85 grams) sweetened coconut flakes
½ cup (2 ounces or 57 grams) pecans, roughly chopped into ½- to 1-inch pieces
1 cup (8 ounces or 227 grams) canned coconut milk OR canned evaporated coconut milk
½ cup tightly packed (3.75 ounces or 106 grams) light OR dark brown sugar
1 Tbsp cornstarch
½ tsp kosher salt
½ tsp almond extract For the Vegan Milk Chocolate Ganache:
6 ounces (170 grams) AMATIKA 46% (finely chopped into ¼ to ½ inch pieces
1 cup (8 ounces or 227 grams) cold canned coconut cream

Classic vegan carrot cake

This classic frosted carrot cake is made with a surprising (vegan) ingredient that guarantees a moist sponge every time.

Vegan chocolate layer cake

Decent espresso powder is the key to this luxurious vegan chocolate sponge, sandwiched together with indulgent (and butter-free) chocolate buttercream.

Simple vegan chocolate cheesecake

Make a smooth and creamy vegan cheesecake using a simple, shop-bought ingredient – silken tofu. Choose a good quality dark chocolate for the filling and use Oreos (yes, they're vegan!) for the base.

Vegan lemon loaf cake

A delicate, zingy vegan lemon cake made without eggs, milk or butter! The key to that lemony tang is a decent lemon extract (we use Nielsen-Massey).

Vegan banana cake

Use up left over bananas in our moist vegan loaf with tea-infused dried fruit and malt extract. Malt adds an extra nutty caramel taste to this moreish tea time treat.

Vegan brownies

Bake a batch of our decadent vegan chocolate brownies for an indulgent treat. Our unique recipe is super chocolaty so vegan and non-vegan friends and family will all love it! For our classic brownies and some fun twists, click here.

Vegan banana bread

This recipe is super moreish and easy to make, it goes perfectly with your morning tea. We have more fab banana bakes to try here.

How to Make Make Vegan Chocolate Cake

Here are the steps (quick overview) of how to pull off my easy vegan chocolate cake. I use the paddle beater attachment of the stand mixer. Detailed recipe instructions can be found below in the recipe card.

  1. Begin by mixing the dry ingredients ( Image 1 ).
  2. Add the wet ingredients and mix well. Start at low speed and increase gradually ( Image 2 ). After a couple of minutes, scrape the sides and mix again on medium speed for 1-2 minutes ( Image 3 ).
  3. Oil your bundt pan. I actually use the leftover oil in the measuring cup for this ( Image 4 ).
  4. Carefully pour the cake batter into the pan (Image 5), and send to bake for 55 minutes (lower/middle oven shelf).
  5. Cool completely before removing from the cake pan. Pour the chocolate over your cake and top with berries ( Image 6 ).

While the cake bakes, melt the chocolate – see tips and technique below.

Top Tips For A Super Moist Vegan Chocolate Cake – With Melted Chocolate

If you’re looking to create a super moist vegan chocolate cake, here are some lessons I’ve picked up along the way:

  • Use baking powder and baking soda. Both of these will support leavening to prevent a dense, dry cake.
  • Use oil. The ratio of dry to wet ingredients is key and will impact your cake’s moisture. I find this recipe achieves a good balance.
  • Don’t overbake it! This will lead to a dry cake. After about 45 minutes, I always keep a closer eye and regularly check to prevent overbaking.
  • Follow the recipe measurements and don’t wing it. This is important for most recipes, but particularly so for baked goods. Use measuring cups and spoons. Always spoon out the flour and other ingredients versus scooping the flour into the measuring cup. Use a knife to level the flour in the cup. This has a significant impact on amounts. It’s always a good idea to practice this technique with all the dry ingredients .
  • To melt chocolate, I use the double boiler technique. Put simply it’s a jug or bowl stacked inside a pot – over a heat source. To prevent the chocolate from burning, water is added to the pot (see image below). Once the water starts to simmer, the jug with the solid chocolate is placed on top. The slow heat helps to melt the chocolate. I add 1/4 tbsp of coconut oil to improve its consistency – making it easier to pour.

Vegan Chocolate Cupcakes

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from “Vegan Cupcakes Take Over the World,” by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa. &mdashPete Wells


For the cupcakes

  • 1 cup soy or rice milk
  • 1 teaspoon vinegar
  • ¾ cup sugar
  • ⅓ cup vegetable oil
  • 1 ½ teaspoons vanilla extract
  • 1 cup flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For the chocolate glaze

  • 1 cup confectioners’ sugar
  • ¼ cup cocoa powder, sifted
  • 3 tablespoons soy or rice milk
  • Chocolate sprinkles (optional)
Nutritional analysis per serving (12 servings)


For the cupcakes

  1. Preheat the oven to 350 and prepare a dozen muffin cups — either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
  2. In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
  3. Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
  4. When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

They’re called Chocolate Cupcakes for Almost Everybody because they contain flour, which won’t work for celiacs.


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