Oh, let me lean in and tell you about the revelation that was vegan chocolate cake in our house. Honestly, people can be skeptical about vegan cakes. Can they be as good without the usual suspects? But folks, I’m here to tell you, this cake is not just good; it’s “Where have you been all my life?” divine.
Swapping out eggs and butter for wet ingredients felt like I was doing some sort of kitchen alchemy. And when the cocoa powder met the flour and sugar, it was like they were always meant to be. The batter was so silky – I had a hard time not eating it all with a spoon!
The result? This gorgeously moist, rich cake had us all doing the happy dance. The kids devoured it, allergy-friendly or not, and honestly? It felt like a tiny victory — a sweet, chocolatey win for inclusivity and downright deliciousness. Who knew a cake could teach such big lessons?
Vegan Chocolate Cake
So here is the famous recipe:
Ingredients For the Cake
- 150g dairy-free spread (plus extra for greasing)
- 300ml dairy-free milk (such as oat milk)
- 1 tbsp cider vinegar
- 300g self-raising flour
- 200g sugar (unspecified type, assume caster or granulated)
- 4 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt (assumed; not specified)
For the Buttercream
- 100g dairy-free chocolate
- 200g dairy-free spread
- 400g powdered sugar
- 5 tbsp cocoa powder
- 1 tbsp dairy-free milk (such as oat milk)
To Decorate
- A handful of fresh, seasonal fruits (e.g., cherries, blackberries, figs)
Method
- Prep Tins: Preheat the oven to 190C/170C fan/gas 5. Grease and line 2 x 20cm sandwich tins with dairy-free spread and baking parchment.
- Mix Ingredients: Add the dairy-free milk to a jug, stir in the cider vinegar, and set aside (it will curdle, but that’s okay). In a large bowl, combine the dry cake ingredients. Pour over the milk mixture and beat until smooth. Divide the batter between the tins.
- Bake: Bake for 25-30 minutes, or until a skewer comes out clean. Cool in the tins for 10 minutes, then turn out onto wire racks to cool completely.
- Make Buttercream: Melt the chocolate and let it cool for 5 minutes. Beat together the dairy-free spread and powdered sugar, then sift in the cocoa powder with a pinch of salt. Mix in the melted chocolate and dairy-free milk until smooth.
- Assemble Cake: Use half the buttercream to sandwich the sponges together. Spread the rest on top and around the sides. Decorate with fresh fruit
Vegan Chocolate Cake
And there you go! You don’t have to be a vegan to enjoy this cake, I prefer it to a traditional chocolate cake in that a vegan chocolate cake is more dense like a brownie consistency.
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Yeo Valley Cook Book
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4 Responses
Oh my god it's not..it IS! It's the cake of awesome isn't it?
I'm so bookmarking this post so that I can have a go at some point. I have a feeling my attempt won't look quite as yummy, but I'll give it my best shot. 😉
Kim xx
That cake looks delicious! Will have to give it a go. One thing I would recommend is using vanilla extract rather than flavouring as the flavour carries through a lot better when baked. x
will be trying that one out soon! looks delicious
ps. i have 5 types of cheese right now 😉 we love cheese!!!
p.p.s i want that pan 😀
@kim its super easy! I am a rubbish baker! xx
@Ivana good shout, will try that next time xx