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 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 tbsp 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 VEGAN 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
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Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
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Stir the lemon juice (or vinegar) into the milk and set aside to thicken and ‘curdle’ slightly into buttermilk.
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In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
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Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
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Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
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Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
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Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
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Meanwhile, to make the icing beat together all ingredients until smooth.
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When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
