This BEST vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake. It’s egg free and dairy free. So many readers love it regardless of it being a vegan cake.
Commissioned recipe
Originally published January 2017. Republished 8 Feb 2019 with new photos.
When you think about vegan cake, you might think it will be dry, crumbly and somehow inferior to a typical chocolate cake filled with eggs and butter. Well, you’re wrong. Very wrong. It might be an egg free and dairy free chocolate cake, but it is awesome!
This vegan chocolate cake really is the BEST. It’s like a super-amazing, delicious, decadent chocolate cake that just happens to be vegan!
If you didn’t mention that it’s a vegan cake, people would honestly never know. It’s rich, fluffy, moist and very easy to make.
WHY IS THIS THE BEST VEGAN CHOCOLATE CAKE?
- It’s really quick and easy
- Rich, chocolatey flavour
- No unusual ingredients
- Light, moist and fluffy texture
- It makes a great vegan birthday cake
- Nobody will guess that it’s a vegan cake
- Many readers have made it and love it. It’s a recipe you can trust.
- A moist eggless chocolate cake
- A delicious dairy free chocolate cake
(Original photo from 2016)
The BEST vegan chocolate cake
I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first.
So, this cake doesn’t need any unusual egg or dairy substitutes like flax or chia eggs.The most unusual ingredient is dairy free milk (almond, soy etc…), but you can pick that up at any shop.
Instead of butter, I’ve used a vegan spread (butter/margarine whatever you like to call it!). It’s just a super-easy, light and fluffy chocolate cake that’s vegan that can be made with store cupboard ingredients.
Trust me, nobody will guess that it’s a vegan cake. It’s great as a vegan birthday cake, party cake or everyday cake! If you’re looking for a vanilla cake, try my Vegan Victoria Sponge cake. It’s light, fluffy and delicious. Something zingy? Go for my Vegan Lemon Cake! Looking for a classic? My Vegan Carrot Cake is moist deliciousness!
Testimonials – Vegan.Chocolate Cake
A few reader reviews:
- ⭐⭐⭐⭐⭐ “I made this vegan cake today (first attempt at vegan baking) and I was truly surprised! It was light fluffy and moist and despite the lack of eggs the rise was excellent and the taste was super. I will be wowing vegans everywhere with this.” – Ollie
- ⭐⭐⭐⭐⭐ “I just made this! It is absolutely gorgeous, as a chocoholic myself, I didn’t think I could ever find a vegan chocolate cake that was as good as the real stuff. But this is so good, of not better!” – Isabella
- ⭐⭐⭐⭐⭐ “This is a delicious and moist vegan.chocolate cake! And very simple to make, some vegan cakes require an awful lot of expensive ingredients. A* for taste, ease and texture!” – Natasha
- ⭐⭐⭐⭐⭐ “Best vegan cake recipe ever! I made mine into cupcakes and subbed the vegan butter for vegetable oil and it came out perfect! I also added some vegan chocolate chips and it made it extra good so I’ll totally be making these again” – Lisa
- ⭐⭐⭐⭐⭐ “Hello, I use this recipe all of the time for vegans but also for non-vegans and nobody ever notices a thing, in fact people always praise it for its moistness!! It’s my absolute go to recipe and would never use any other chocolate cake recipe!” – Nikki
- ⭐⭐⭐⭐⭐ “It’s just perfect,. I’ve gone through a few recipe’s now but never been happy with the results. Now I’ve found this I won’t be looking anymore. It’s now my forever chocolate cake recipe. Thank you.” – Janet
Readers’ Cakes
I love it when you all tag me on social media (#veggiedesserts) so I can see your vegan cake recipes!
Here are a few reader versions of this best vegan chocolate cake:
Thanks to @easycookvegan @sammy_enty_17 @charisdutton @ellis97 @littlegreeduck @iwantitvegan @issosoftcottoncandy @katiehelenfox for all sending these in on instagram!
How to Make A Vegan Chocolate Cake (Step by Step Tutorial)
1: Stir the lemon juice into the vegan milk. You can use soy, almond, hemp, cashew – they all work well.
>>Cook’s tip: When you add the lemon juice it will slightly curdle – don’t worry, that’s what you want to happen! It’s turning the plant milk into buttermilk.
2: Melt the vegan butter (a hard vegan butter or a non-dairy margarine all work) with the syrup.
>>Cook’s tip: 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.
3: Sift the dry ingredients into a bowl, then whisk to combine.
4: Mix the wet ingredients into the dry and stir to combine.
>>Cook’s tip: don’t overmix. You want it completely combined, but stir gently and don’t beat it.
5: Pour the batter into the prepared pans and bake for 30-35 minutes or until an inserted skewer (or knife) comes out clean. Cool in the pans for a few minutes, then turn out onto a wire rack for the vegan cake to cool completely.
Scroll down for the detailed recipe card and vegan frosting instructions
Other Vegan Cake Recipes
Also be sure to try my light, fluffy and easy to make Vegan Vanilla Cake! No unusual ingredients and nobody will guess that it’s vegan. It’s also a perfect vegan birthday cake! Also make my Vegan Chocolate Cupcakes – they’re moist and soft. Go for a classic with my Vegan Carrot Cake. Want something zingy? Try my Vegan Lemon Cake.
Vegan Cake Tips
- Don’t over-mix the batter when adding the wet ingredients to dry. Combine well, but don’t beat.
- Add 1 tsp of cinnamon to the frosting for a wintery flavour.
- 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 as it is filtered with bone char (why?????). In the USA organic sugar is usual vegan though. In most other countries all sugar is vegan. Pretty much all of it is vegan in the UK.
Vegan Baking Substitutions
Now, you might be thinking that to make a vegan chocolate cake you’re going to need some strange ingredients. But this one doesn’t contain flax or chia to replace the eggs.
The most unusual ingredient is dairy free milk (soy, almond, oat, rice etc…), but you can pick that up at any shop. Instead of butter, I’ve used a vegan butter/margarine.
I’ve found that vegan spreads/margarine work the same as dairy spreads in baking.
For my cake I’ve melted some with golden syrup (you could substitute maple syrup) for the cake, and I’ve whipped some straight from the fridge for the fluffy, chocolatey frosting.
I used Flora Freedom vegan spread which has 60% less saturated fat than butter. It’s certified by The Vegan Society and is free from artificial preservatives, colours and flavours.
Get the Vegan Chocolate Cake Recipe
💚Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.💚
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x
Disclosure: This recipe for the BEST vegan.chocolate cake was commissioned by Flora Freedom. All opinions are my own. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – with vegan dessert recipes, vegetarian desserts, vegetable cakes, as well as vegan and vegetarian savoury dishes.
The Best Vegan Chocolate Cake
Ingredients
- 1 1/4 cups (300ml) vegan milk (soy, almond etc...)
- 1 tbsp lemon juice (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
- 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 a 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.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.
Video
Notes
- Substitute self raising flour - use the same amount as the plain flour, but omit the 3 tsp of baking powder
- Substitute the golden syrup with corn syrup, agave or maple syrup
Jane Harrison says
May 19, 2019 at 12:40 pmThis chocolate cake is gorgeous. It’s so moist and you wouldn’t know that it is vegan. Used the recipe for a child’s birthday cake. I tried several different cakes and was pretty much in despair. I then found this and was amazed at just how lovely it is. A massive thank you.
Mariella says
May 15, 2019 at 7:52 amI made this cake for my sons’ birthday, to be honest with some misgiving. But I was pleasantly surprised how well and evenly the cakes rose and also the texture of the cake, moist and holding its shape well. I can really say it’s a delicious vegan cake. And it keeps well too. Will try all the other cakes as well.
Kate says
May 8, 2019 at 2:46 pmHi, just wondered how long this cake will last once I’ve made it and what the best way to store it would be?
Thank you! X
Kate Hackworthy says
May 10, 2019 at 4:58 pmHi, it should last for about 3 days in an airtight container. Hope you enjoy it!
Adrian Ganderton says
May 8, 2019 at 2:27 pmI am passionate about creating cake art but with cake that is moist and a taste sensation as well.
After finding an awesome vegan Christmas and fruit cake recipe, I set out in search of other vegan recipes. I tried this recipe and oh my word it is one of the nicest chocolate cakes I have ever tasted. I took some as samples to a wedding fayre and visitors could
not believe it was vegan. It’s now in my recipe collection permanently. Now for the vanilla cake and lemon cake recipes.
Claire says
May 8, 2019 at 12:49 pmOmg, I had literally given up on making a decent chocolate cake now i am vegan. This Is delicious! I made a four section chocolate cake with raspberry buttercream. I added raspberry truffle chocolate powder to the mix and raspberry filling. So so good.
Daniella says
April 30, 2019 at 6:43 pmHi, just wondering if I could use chocolate flavoured soy milk for this? Or does it need to be unflavoured? Not sure why it would make a difference but wanted to check incase I messed the whole thing up unnecessarily! Just because I have some cartons in so will save buying. Thanks!
Kate Hackworthy says
May 1, 2019 at 12:56 pmHi Daniella
It should still work fine. Perhaps every so slightly chocolatier and sweet but I can’t imagine it would make much difference. Let me know how it goes!
Lyn says
April 28, 2019 at 12:33 pmAn amazing cake in taste and looks, who would know it’s vegan! This cake will form part of a ‘naked wedding cake’ for a friend. The other part is to be orange and poppy seed cake, so are going to try your lemon cake and swap juices and add poppy seeds. Do you think we may need to adjust any ingredients with the addition of poppy seeds?
Kate Hackworthy says
April 29, 2019 at 4:40 pmHi Lynn That sounds like an incredible cake! Please send me a picture on here or social media! You should be fine to just add in the poppy seeds without adjusting anything else. Happy baking!
Lyn says
April 30, 2019 at 9:48 amHi Kate I am now bakng the orange and poppy seed version trial cake! So will keep you posted. The said wedding isn’t until June but will certainly post a picture after the event. Thank you for your great recipes and I am going to try the carrot cake on your site too.
James says
April 26, 2019 at 8:53 pmBe aware it is only vegan if you use vegan sugar, most shop brought sugar comes from sugar cane and is bleached with beef bones.
Kate Hackworthy says
April 29, 2019 at 4:42 pmHi James,
I’m in the UK and our sugar definitely is vegan and doesn’t use bone char. Such a shame that they do that in the USA as it’s totally unnecessary! I’ll add in a note for US readers.
Jan O’Donnell says
April 26, 2019 at 7:11 pmReally is best chocolate cake ever and super easy to make!
Claire says
April 26, 2019 at 6:59 pmI’m not sure I’ve ever commented publicly on anything but this cake recipe needed to be an exception. I’ve baked this cake about five times for vegans and non-vegans and it ALWAYS goes down an absolute storm. It’s my personal favourite ever cake and I’m pretty sure I’ll use this recipe as my go-to chocolate cake until the end of time. It is truly amazing (oh and the non-vegans can’t believe it when I tell them it doesn’t have dairy in once they’ve eaten it!)
Eheliya says
April 7, 2019 at 12:38 pmFinally a delicious vegan chocolate cake for the family!!! Thank you so much!!!!
Maddee says
April 1, 2019 at 9:16 amI’m always wary of things that call themselves ‘Best Ever’, but this cake really is. It even bakes in the stated amount of time😊
I made double the quantity – using a gluten free flour and a different butter cream – as the top layer of a cake for a friend’s 40th birthday party, where there were a LOT of vegans present. And woke up next morning to 3 of them demanding the recipe!
Sara Benjamin says
March 30, 2019 at 9:40 amThis recipe is amazing. I’ve never tasted such an amazing home made vegan cake. I love it
Emily says
March 23, 2019 at 6:26 pmThis is definitely the BEST vegan chocolate cake EVER!!!!
Delicious, light and fluffy, no one would ever know it was vegan either.
Deliah says
March 22, 2019 at 11:00 amI am having a vegan child to my son’s birthday party and would like to make this in cupcake form for him so he has something yummy to eat at cake time. How long do they keep? Just trying to make things ahead of time. Thanks!
Kate Hackworthy says
March 22, 2019 at 7:10 pmHI Deliah, that’s so kind of you to make special cupcakes for the vegan guest! They should last up to two days, unfrosted. You could also freeze the unfrosted cupcakes, wrapped well, then let them defrost and frost them before serving.
Sue Williams says
March 19, 2019 at 9:47 amI made this for may daughter’s birthday. I doubled the quantity and made it in two 10″ pans – it made the most gorgeous, moist cake. I made the buttercream but only used 3 tablespoons of water, not four and that made it perfect. No one could believe it was vegan. I will be sharing this recipe far and wide. Thanks again 🙂
Jennie says
March 17, 2019 at 7:37 pmHi Kate, WoW just Wow I’ve been vegan for almost two years now and loved baking before but have not found any that i can get right my husband is a meat eater and loved my cakes before and this is the first one he actually said he liked so im well happy, i did add peanut butter on one side and the chocolate cream on the other 🙂
I have tagged you on instagram.
Will try you victoria sponge next as this is his favourite…….i refuse to use dairy or eggs for him lol so will be well happy if it turns out just as good.
So glad i found your blog
Jennie
Laura says
March 16, 2019 at 4:16 pmHi there, can I use self raising flour instead of plain? I’ve run out of plain and am making for a friends birthday tonight!!!! Thanks
Kate Hackworthy says
March 20, 2019 at 2:24 pmHi, that will be fine, just leave out the baking powder. Happy baking!
Charlotte says
March 15, 2019 at 10:54 amAmazing!!! Not my first time making a vegan cake – but this is 100% the best. Made it and took it to work, non vegan colleagues were very impressed! The texture is lovely, the butter cream is just right. I used golden syrup, I have a sweet tooth and it was perfect. Lovely and moist.
Sammie says
March 14, 2019 at 7:26 pmI’ve made this cake since I became vegan and it’s soooo good.
My question is, how do I stop my cake rising in the middle and becoming a dome? Xx
Kate Hackworthy says
March 15, 2019 at 11:43 amHi Sammie
I’m so pleased you like the recipe! It could be that your oven is running a little hot, so try turning down the heat slightly. It could also be the pans. I bought some round Oxo Good Grips Non Stick Pro cake pans that are heavy duty metal with straight sides and found that my cakes are much flatter. They must conduct the heat more evenly.
Melissq says
March 9, 2019 at 1:02 pmI am attempting to bake for the first time period, so excuse the dumb question. I only have 9 inch pans, do I have to increase the amount of ingredients? if so by how much?
Kate Hackworthy says
March 11, 2019 at 12:12 pmHi, since it’s just 1 inch larger, ideally you would increase all the quantities of ingredients by 25%. Or…. you could just use the recipe as it is, but the cake won’t have quite such thick layers but should still be tasty. I hope you enjoy them!
Vanessa says
February 27, 2019 at 10:16 pmHi Kate, your recipe looks lovely and the reviews make me extremely excited about giving it a go tomorrow. I’m making it for some friends of mine as it’s their anniversary but he’s gluten free. Would I simply need swap the plain flour in the recipe for gluten free plain flour?? I tried reading a few comments to see if anyone had already asked the question so you wouldn’t have to assert again but I couldn’t find it. Sorry.
Thanks
Vanessa
Kate Hackworthy says
February 28, 2019 at 9:58 amHi Vanessa
Yes, just swap to a gluten free plain flour, but also double check that the baking powder is also gluten free. Occasionally it isn’t. If you’re not sure, use a GF self raising flour and omit the baking powder. I hope you enjoy the cake!
Michelle says
February 26, 2019 at 9:08 pmSorry if this has been asked already but can it be made gluten free with gluten free flour do you know? Thanks!
Kate Hackworthy says
February 28, 2019 at 10:25 amHi Michelle,
Absolutely. Just use gluten free plain flour and double check that the baking powder is gluten free too. I hope you enjoy it!
Nikki Morris says
February 20, 2019 at 11:53 amHello, I use this recipe all of the time for vegans but also for non-vegans and nobody ever notices a thing, in fact people always praise it for its moistness!! It’s my absolute go to recipe and would never use any other chocolate cake recipe!
I was just wondering if it was possible to substitute the vegan margarine/ butter with vegetable oil?
Thank you!
Kate Hackworthy says
February 20, 2019 at 1:34 pmHi! I’m so pleased you like the recipe. I haven’t tested this one using oil instead of margarine. But you could try my vegan carrot cake. That one has oil instead of butter.
Paula says
February 8, 2019 at 7:16 pmHello!
I have just phoned your website and am just starting to experiment with Vegan cakes and this looks lovely! I just have one question if that’s ok? The sugar in the cake – is it caster sugar or granulated sugar? Thank you!
Kate Hackworthy says
February 11, 2019 at 9:07 amHi Paula
I’ve made this cake loads of times, with both granulated and caster and either work perfectly fine. Happy baking!
Paula says
February 12, 2019 at 9:16 pmThank you!
Paula says
February 13, 2019 at 6:23 pmKate
This cake is amazing! I make a lot of cakes and I can honestly say that I could not taste the difference. I am so glad I found your website!
Can I just ask- is it best to store it just in an airtight container? I was just thinking about the icing as it’s really soft?
Thank you again for this recipe🙂I will definitely be trying others!
Kate Hackworthy says
February 13, 2019 at 8:29 pmHi! I’m so pleased you like it 🙂 Yes, an airtight container is best.
Annissa says
February 8, 2019 at 3:38 pmThis vegan cake is so moist and delicious! No wonder this recipe is so well loved.
Denise says
February 8, 2019 at 2:18 pmChocolaty and moist! Such a decadent treat I love it.
Catherine Brown says
February 8, 2019 at 2:09 pm“Really quick” and “rich and chocolately” I’m all over this one! Love that you added espresso to the mix too. 🙂
Eden | Sweet Tea and Thyme says
February 8, 2019 at 2:01 pmNow I know what cake to bake for my best friend’s birthday! It looks amazing!
Kelly Anthony says
February 8, 2019 at 1:39 pmYour vegan chocolate cake looks so moist and fluffy. I have never made or had a vegan chocolate cake but your pictures really have me wanting to give this a shot.
Veni says
February 8, 2019 at 8:03 amHi. Thanks for sharing this recipe. Ever since i got to know that white sugar contains bone char, I just couldn’t try baking. I coudnt find a vegan certified sugar near my place. Will truly appreciate if you could tell how can i replace it with brown sugar or damerara sugar any other. Thanking in advance.
Kate Hackworthy says
February 8, 2019 at 1:38 pmHi Veni
You must be in the USA? I know some sugar there uses bone char but I’m in the UK and it’s not common here. I had a google and there seem to be lots that don’t use the horrible bone char method so I hope you can find some vegan sugar.
If you would like to use brown sugar, then you could try using the same amount and maybe leaving out the syrup that is melted with the butter. Let me know how it goes!
Kate
Emily says
February 8, 2019 at 7:31 pmAnything labeled organic or raw sugar won’t have bone char.
Ria says
February 7, 2019 at 5:17 pmHey. What’s the recipe for the frosting
Kate Hackworthy says
February 8, 2019 at 1:38 pmHi, it’s in the recipe card at the bottom of the post. Hope you enjoy it!
Priya says
January 28, 2019 at 1:13 pmHello!!! Wanting to make this cake as it looks fabulous! I’ve got all the ingredients but haven’t got any lemon – is this a big problem??
Kate Hackworthy says
January 28, 2019 at 5:11 pmHi! You can substitute the same quantity of vinegar, but it is an important step to add the vinegar/lemon to the plant milk. I hope you enjoy the cake!
Raj says
January 23, 2019 at 8:44 pmHi, made the cake a few times now and it turned out wonderfully. Everyone loved it :). I just have a question I’ve been meaning to ask about the frosting ingredients. In the ingredient list it says 75g (1/3 cup) dairy-free margarine for the frosting. But in the ingredients for the cake it says 150g (1/3 cup) dairy-free margarine. I’m just confused because they both have the same cup measurement, is it supposed to be 75g or 150g for the buttercream frosting. Thanks for your help.
Kate Hackworthy says
January 24, 2019 at 12:05 pmThanks so much for bringing this to my attention. It’s 150g/ 2/3 cups. I’ll amend the recipe now. Thanks!
And I’m so pleased that you love the recipe.
[email protected] says
January 22, 2019 at 4:06 pmThe best vegan chocolate cake ever, so moist & light, nothing like the dry shop bought ones. Everyone loved . Definitely worth 5 stars.
Kate Hackworthy says
January 23, 2019 at 10:04 amI’m so pleased you liked it so much!
anna says
January 21, 2019 at 2:46 pmI made this cake for a dinner party and it was absolutely lovely, so light and tasty. I did notice you have a typo in the recipe: 150g of margarine is not 1/3 cup, it is 2/3 cup. I’m looking forward to trying more of your cake recipes!
Jessica Fine says
January 14, 2019 at 8:42 pmHi, I’d really like to use this recipe for my daughters birthday. However, I have to cater for many allergies, including soya and nuts! Is it possible to use oat milk or rice milk (or something else) in place of the soya and other nut milks suggested? Thanks so much 🎂
Kate Hackworthy says
January 15, 2019 at 10:12 amHi, you can most definitely use oat or rice milk! I hope you enjoy the cake 🙂
Jessica Fine says
January 30, 2019 at 10:12 pmThe cake was absolutely amazingly delicious! Everyone loved it and had no idea it was vegan! I just had one question, when I put one layer of the cake on top of the other it collapsed (not that anyone complained 😁). It could have been that I didn’t let it cool down long enough. However, was I meant to trim the top of the base cake so it was flat? or should I have used a deeper cake tin? What should the depth of the cake tin be? Thanks so much for your help and this amazing recipe x
Ursina says
January 12, 2019 at 9:45 pmI made this chocolate for my sister‘s birthday. My sister is the only vegan in our family but we ALL loved it!!! Will definitely be my stadard receipe for a vegan chocolate cake from now on! Thank you so much!!! Best wishes from Switzerland
Harold Merricks says
January 12, 2019 at 9:17 pmI am not a cook, so I would like to know what temperature to set the oven.
Kate Hackworthy says
January 14, 2019 at 9:33 amHi Harold, if you scroll to the recipe card all the details are there. It’s 180C/350F. Happy baking!
Diane Blackburn says
January 7, 2019 at 6:05 pmI have made this chocolate cake many times and I have to say people love it whether they are vegan or not. When my family were confronted with two chocolate cakes, this one and a none vegan one, they all preferred mine. I have made it for lots of different people and I have never had anyone say they don’t like it. I don’t normally bake so that is another thing about this cake it is so easy. I love it.
Kate Hackworthy says
January 7, 2019 at 6:55 pmThat’s incredible praise! It’s always so great when vegan versions are better than non-vegan. Thanks so much for coming back to comment. 🙂
Sheila McDougall says
December 11, 2018 at 6:57 amFirst time I have made a vegan cake and boy was it good. It went down a treat at my husbands work and lots of praise given. I am now off to make the lemon cake as have some almond milk left and hate to waste it. Thanks for a wonderful recipe.
Emma V says
November 25, 2018 at 9:33 amI’m hosting a 4th birthday party for my son with one vegan child and one who is allergic to eggs and one allergic to nuts so this looks great!
Quick question, do you think it would be able to handle a layer of fondant icing or is it too light / prone to collapse?
Thanks 🙂
Kate Hackworthy says
November 26, 2018 at 1:12 pmHi Emma
I hope they enjoy it at the party. I think it would be a bit too fluffy and light for a fondant icing though. Happy baking!
Bridget Hart says
November 8, 2018 at 10:27 amI made this cake and it went down a treat ..people preferred this to my normal chocolate cake! Making a 9″ one today …1 x recipe in 1 9″ deep tin ….any idea roughly how long in a fan oven at 160? Thanks
Pam Ferrante says
November 6, 2018 at 4:09 pmCan you cook it in the microwave?
Kate Hackworthy says
November 6, 2018 at 8:37 pmHi, sorry but I’m afraid that I’ve never tested it that way and it probably wouldn’t work out in a microwave. I’m sure there are some tested microwave cakes though on the internet that you could adapt?
Tiggy says
October 27, 2018 at 11:36 amThis is a fantastic recipe and so easy. I can’t wait to try sone of the others .. Next stop , the Victoria sponge 😃
Rosemary Robinson says
October 20, 2018 at 3:05 pmI have made these chocolate cakes several times they are really yummy. I’m allergic to eggs, So this recipe is on my favourite list. Oh & when I cook 2 cakes i freeze one because there’s too much there for one cake. Brilliant thank you!!
Rumar says
October 13, 2018 at 10:45 amLoved this cake. So easy to make. I think I will use this as my go to chocolate cake recipe as it’s so soft but not sickly sweet. Next stop the Victoria sponge 😃
Tiggy says
October 13, 2018 at 10:42 amLove it. Made this as a treat for my daughter, who is vegan. So easy . No fuss. I think I will actually use it as my standard recipe as it also isn’t sickly sweet.
Jon West says
October 3, 2018 at 3:10 pmNot sure what I did wrong but I put the cakes on the cooling racks they split into 3. Does anyone have any ideas as to why this would happen?
The cake still tasted really good and everyone enjoyed!
Barbara says
October 25, 2018 at 4:26 pmHi Jon, did you leave to cool in the tins a little while first? No expert but that might have been it.
Barbara says
September 26, 2018 at 10:05 amThis is the best cake I have ever made, you wouldn’t know it’s vegan and it is rich, moist and very addictive!
Alice says
September 22, 2018 at 9:33 pmOmg that is the best choc cake I’ve made & I feel really ill I’ve eaten too much. Thank you for sharing the recipe x
Liz says
September 18, 2018 at 12:09 pmHi, instead of lemon juice, would apple cider vinegar work?
Kate Hackworthy says
September 18, 2018 at 1:09 pmHi Liz, yes, it absolutely would! Just use the same quantity as the lemon juice.
anisha parekh says
September 15, 2018 at 12:20 pmbest cake ever, made it 3 times now going to make it for a birthday along with the vanilla one, what inch baking tins did you use ?
kemala hayati says
September 10, 2018 at 10:43 amcan this be non vegan please? i mean i wanna make it using dairy product. is it fine?
Kate Hackworthy says
September 10, 2018 at 12:14 pmHi, it should be fine with cow’s milk and normal butter!
kemala hayati says
September 10, 2018 at 12:42 pmthanks so much
and this recipe don’t need to use mixer? just whisk and spatula?
how if make 2 recipe at once? i still not need using mixer?
Kate Hackworthy says
September 10, 2018 at 4:40 pmHi, you could use either an electric mixer, or a whisk and spatula. Whatever you have should be fine – just more effort with the non-electric! 🙂
Helen says
September 7, 2018 at 8:54 amHave made this twice now and it’s not just the best vegan chocolate cake, but the best chocolate cake. Served it at a coffee morning last weekend and it was all gone before the vegan contingent arrived!
Kate Hackworthy says
September 7, 2018 at 10:37 amThanks so much Helen! I’m so pleased that everyone loved it. The vegans must have been gutted to miss out 🙂
Ruby says
September 1, 2018 at 8:02 amHi I made this cake for my sister, and found the mixture really thick not like the pictures! I triple checked I’d used all the correct measurements and after reading through the vanilla version I noticed that the volume of dairy spread on that recipe is twice as much as the chocolate recipe! Maybe this could be why mine wasmuch thicker? Anyway looks good and I don’t think my sister will mind at all!
Kate Hackworthy says
September 1, 2018 at 10:19 amHi Ruby
Thanks for letting me know. Are you using cup measures or weight? I’ll look into my conversions! I hope it still works for you.
Sarah says
August 14, 2018 at 3:52 pmThis cake is delicious. It’s not too sweet but beautifully chocolatey and moist. It proves that there is absolutely no need for dairy or eggs in baking. Thank you!! A+++++++ 😀
Kate Hackworthy says
August 14, 2018 at 6:52 pmI’m so pleased you like the cake! Indeed, after making this it really does show that it’s so easy to make a great cake without eggs or dairy. Thanks for coming back to comment. 🙂
Kate says
August 14, 2018 at 11:27 amWell, I’m not vegan, and I normally find vegan cakes have a slightly strange taste, I’ve always thought it was because of the soya milk and cider vinegar. But I made this when I ran out of eggs. And wow, I’m so glad I did! What an absolutely gorgeous tasting cake, it went down a treat with the family, who’ve said this is the only recipe they want me to use in future! I did use chocolate milk instead of plain. Thanks for this fab recipe!
Kate Hackworthy says
August 14, 2018 at 6:52 pmWhat wonderful praise for this cake! I’m so pleased you and your family liked it 🙂 Thanks for coming back to comment!
Rhona Smith says
August 9, 2018 at 1:45 pmFirst time making a vegan cake and it worked perfectly, best cake I’ve ever made!
Aisha Babb says
July 31, 2018 at 10:44 amI would love to add Hazel nuts to this recipe, d’you think it would work out nicely? What do you think would work best, ground or chopped or it wouldn’t matter. I’m wondering if it will affect the moistness.
Kate Hackworthy says
July 31, 2018 at 1:44 pmHi Aisha
I haven’t tested it using ground nuts to replace the flour, so I can’t advise on ratios for that. But I think it would be really nice to add crushed hazelnuts on top of the cake!
James says
July 15, 2018 at 1:28 amAdded 50% for a three layered cake, was amazed by the result. It was by a long mile the best vegan cake I’ve made.
Kate Hackworthy says
July 15, 2018 at 9:29 amI’m so pleased that it worked out and that you loved it! 🙂
Kristyn says
July 9, 2018 at 8:58 pmI want to make this cake in 2 x 10 inch cake tins, should I double up the receipe?
Kate Hackworthy says
July 10, 2018 at 11:22 amHi Kristyn
Doubling it should make for nice big layers. Cook it for a little bit longer and test for doneness with a skewer or knife inserted in the centre. I hope it goes well.
Krystal says
July 8, 2018 at 10:40 pmThis looks delicious ! I really want to make this for my brothers birthday. Do I double the recipe if want two layers of cake ? Thank you
Kate Hackworthy says
July 9, 2018 at 12:49 pmHi, the recipe makes two layers of cake as it is 🙂 I hope you enjoy it.
M says
July 8, 2018 at 7:55 pmI’ve made this cake a couple of times, it is perfect. I made it as cupcakes (baked for 10-15 mins) and they were probably the best I’ve ever made. Thank you so much for this recipe!
Kate Hackworthy says
July 9, 2018 at 12:51 pmI’m so pleased that you love the recipe as both cake and cupcakes!
Angela says
June 25, 2018 at 8:09 pmWonderful moist and delicious chocolate cake. Everyone really enjoyed it and wanted more! Mine split a little on cooling but all of this was hidden by the butter icing😀
Will definately be making again.
Helen says
June 15, 2018 at 4:39 pmThis is the best chocolate cake I have ever made. I cannot believe it is vegan. It is delicious 😋
Rubal says
June 14, 2018 at 8:16 amI made this cake twice and it tasted absolutely amazing. I followed the receipe to a T. However is it normal for the top layer to crack?
Kate Hackworthy says
June 14, 2018 at 10:07 amI’m so pleased that you like the cake!
The top cracking is usually due to the oven running a little hot. Perhaps turn it down a few degrees next time and that might help. 🙂
Lisa Holroyd says
June 5, 2018 at 6:26 pmJust baked this for a friend and it looks that delicious I’m finding bits to nibble whilst icing. For aesthetics of course. I had to use orange juice instead of lemon but it looks brilliant.
Hil says
June 1, 2018 at 11:00 pmI never leave comments on Internet sites but having just made this cake I wanted to say THANK YOU! I needed to make a vegan birthday cake for my daughter and have tried other recipes with really horrible results. I can’t believe how easy, moist and delicious this is and don’t believe anyone would know it was vegan! Definitely 5*
Caroline says
May 30, 2018 at 3:17 pmThis really is an amazing cake receipe. I modified it and made fiary cakes with the same mixture. Worked out really well. I’m going to top with dates and walnuts. Thank you. It’s my vegan daughter’s birthday tomorrow. She’s going to love them.
Kate Hackworthy says
May 31, 2018 at 8:23 amI’m so pleased that they worked out well for you Caroline! I hope your daughter has a lovely birthday.
Claire Smith says
May 23, 2018 at 10:20 pmI’ve made this cake twice now and each time after bringing it out of the oven and putting it onto a cooling rack it has cracked terribly, gutted both times, why is this happening?
Kate Hackworthy says
May 24, 2018 at 11:57 amHi Claire, that’s such a shame. I wonder if your oven temperature might be running a bit high? That could cause it to crack. Perhaps also mixing a bit less – so that it’s just combined and not over mixed.
I hope you enjoyed it regardless of the cracking and have better luck if you try again.
Kate x
Sneh Arora says
May 23, 2018 at 6:55 amHello Kate, Can i use dairy milk instead of non dairy milk. Is there a substitute for maple /agave syrup. Can homemade sugar syrup or honey be used instead. Thanks Sneh
Kate Hackworthy says
May 23, 2018 at 12:59 pmHi Sneh,
It’s fine to use dairy milk. As for the syrup, I haven’t tried it, but honey would probably better as it’s thicker than homemade sugar syrup. Let me know how you get on with the substitutions!
Sharlene says
May 7, 2018 at 3:36 pmI made the chocolate cake recipe and followed it axactly
My batter was thick and not thin like the video
I am wondering if the amount of liquid posted in the recipe was correct
The flavor was great but the cake was dry and over cooked at 30 min
Any advice?
Thanks
Kate Hackworthy says
May 8, 2018 at 2:33 pmHi Sharlene, that’s such a shame. Many other people have had success with this recipe, so I wonder if it was the measuring. Did you use cups or ml?
Sharlene says
May 10, 2018 at 5:34 pmI used cups
but even though the cake was dry the flavor was great and we ate the whole thing
Linda says
April 19, 2018 at 10:30 pmI’m having trouble with some of the conversions. Can someone who has made this with success please post what quantities to use in cups (rather than ml, grams)? Thanks!
Kate Hackworthy says
May 9, 2018 at 5:06 pmHi Linda,
Just under the ingredients you can switch to US cup measurements. I hope that helps!
Kate Hackworthy says
May 9, 2018 at 5:09 pmHi Linda
Under the ingredients list you can switch to US cup measurements. I hope that helps!
Kate
Clare says
April 19, 2018 at 1:25 pmMy first ever vegan cake-and I bake a lot!😃-this was delicious, as my guinea pigs (family) will confirm.
Julie says
March 28, 2018 at 9:58 amHi, can you freeze it?
Kate Hackworthy says
March 28, 2018 at 3:51 pmAbsolutely! Just wrap the un-frosted cake well and it should freeze fine.
Mary Kubley says
April 16, 2018 at 12:45 amWhen I click on American Measurements, the measurements are confusing-as in 2.2 cups ? Do I round these up ? .66cups of margarine ? Could you clarify these please?
Kate Hackworthy says
April 16, 2018 at 12:02 pmHi Mary, I’ve converted the decimals just now to fractions to make it easier! I hope that helps and you enjoy the cake 🙂
Mary says
April 16, 2018 at 1:49 pmThank you so much ! I’ll try this and get back to you 🙂
Jane Brown says
March 15, 2018 at 9:58 amJust made this to take to work for no particular reason other than that I fancied baking. I substituted the water in the frosting with Tia Maria. ????????????????
Kate Hackworthy says
March 15, 2018 at 11:00 amTia Maria frosting. Ooooooooh, that sounds AMAZING!!
Cindy says
March 11, 2018 at 2:58 amThis cake is delish, vegan or not!!
Amber Sparks says
March 9, 2018 at 6:42 amHi! Just wanted to say this is my go-to favourite cake recipe, I make it all the time now! Everyone loves it, vegan or not, and most people don’t realise its vegan (and don’t believe me when I tell them)! It’s moistand fluffy, rich and chocolatey (and not too sweet) – and best of all it’s super easy, with ingredients anyone would have on hand!
If have any dark chocolate vegan chips on hand, I loosely mix them in the batter before baking to have some extra-gooey moist bits inside 🙂 thanks so much for sharing!
Kate Hackworthy says
March 9, 2018 at 10:09 amThank you so much for coming back to comment. I’m so pleased you like the cake so much!
Laura says
March 8, 2018 at 8:02 pmGorgeous cake recipe. I have tried recipes upon recipes and have never tasted something as good as this recipe is. I completely demolished the cake. I ended up freezing parts of the cake but the buttercream and the overall cake was still decedent and moist. Will be making this again!
Kate Hackworthy says
March 9, 2018 at 10:09 amI’m so pleased you like the cake Laura! Great that you were able to freeze it so well, too. 🙂
Julia says
March 2, 2018 at 12:08 pmHi,
Would you use the unsweetened version of milk for this recipe? Hoping to.make later as a treat for my vegan daughter who’s been outside in the snow all day working with horses while the rest of us have had a duvet day!
Kate Hackworthy says
March 2, 2018 at 1:33 pmHi Julia
Unsweetened is best, but if you only have sweetened that would be fine too. So lovely of you to make her a cake! I’m exhausted from lots of sledging this morning 🙂
Kate says
February 16, 2018 at 12:26 pmHi!
I’ve made this twice now and it’s absolutely delicious! I would say its better than any cake I’ve made using eggs and dairy.
Anyway, thought I’d comment to tell anyone who is considering making this to just do it! It’s lovely and everyone will love it, Vegan or not.
xx
Kate Hackworthy says
February 16, 2018 at 1:43 pmI’m so pleased that you liked it so much, Kate (great name, by the way). Such a lovely comment, thanks!
Eli says
February 15, 2018 at 9:01 pmWOW!!!
this cake worked so well! making it for a friends birthday- she’s not vegan, but I have just cut out all animal products from my diet for health reasons and I want to be able to have some cake at her birthday haha
just made the full cake and kept enough batter aside for a few cupcakes to check what it tasted like- and its so fluffy and light 🙂
thank you for sharing the recipe
Kate Hackworthy says
February 16, 2018 at 1:44 pmThanks Eli! That’s lovely of you to make it for your friend. I’m so pleased that you enjoyed the cake! And great idea to make some cupcakes so you could taste it before the party!
christie says
January 31, 2018 at 11:47 amThis cake is so lovely! Do you think I could freeze the cake once made and iced? thanks
Kate Hackworthy says
February 1, 2018 at 9:36 amHi Christie. I’m so pleased that you like the cake! You can freeze the cake un-iced. Then just let it defrost in the fridge and add the icing. Once it’s been iced it’s not great for freezing – though you could scrape off the icing and then freeze. Hope that helps!
Marie Winship says
January 28, 2018 at 10:30 pmI made this cake but disaster. It fell apart. I noticed in the o en while it was cooking that big splits were forming. Where did I go wrong?
Kate Hackworthy says
January 29, 2018 at 11:49 amOh no. Sorry it didn’t work for you. The usual reasons for a cake cracking and crumbling would be that the oven temperature is too high or the batter was over-mixed. Perhaps it’s one of those?
I hope if you try it again that it works out better for you.
Marie Winship says
January 30, 2018 at 8:50 pmThank you.
Chrissy says
January 28, 2018 at 12:28 amDespite the persistent message that this cake would be moist and amazing, I still doubted the claims. Even after it was baked I was convinced it would be dry. My cake looked exactly like the picture although I sprinkled vegan choc chips on top. Now I turned vegan on January 1st so I have had no chocolate for nearly a month. When I bit into this cake I was literally the happiest I had felt all year! It’s the BEST chocolate cake I have ever eaten and the frosting was fudgy and awesome. Unreal! Thank you!
Sue Wade says
January 27, 2018 at 9:29 amThis cake is REALLY easy to make , all the ingredients were already in the cupboard, no one guessed it was vegan, thanks so much for the recipe, it’s the ‘go to’ birthday cake in our house now ! ????????
INEZ JOYCE says
January 23, 2018 at 11:49 pmHi..could you tell me what size cake tins you used please x
Kate Hackworthy says
January 24, 2018 at 11:04 amHi, it’s: 2x 20cm/8inch round baking pans.
I hope you enjoy the recipe!
Kate
Catherine says
January 17, 2018 at 5:00 pmHi I haven’t read all the comments, but I love the look of this recipe, no dairy, eggs AND refined sugar, but do you have quantities if I was to make it gluten free too? Please!
Kate Hackworthy says
January 17, 2018 at 7:23 pmHi, I’ve made it gluten free loads of times. Just use your favourite gluten free plain flour. If you’re in the UK, I like Asda’s – it rises well and is lovely and fluffy. It seems less ‘chalky’ than Dove’s Farm.
Catherine says
January 18, 2018 at 7:41 amHi Kate, why not GF self raising flour?
Kate Hackworthy says
January 18, 2018 at 10:11 amHi Catherine, yes GF self raising would work well too!
Danielle says
January 13, 2018 at 9:24 amThis cake was incredible.
I originally had issues with the lemon juice curdling the almond milk but i played around with the quantities and found the perfect balance.
So glad i persisted as this cake was so tasty & moist; came out a little fudgy even after cooking it for ten extra minutes but i liked it like that 🙂
Might try halving the sugar amount next time to as it was a little on the sweet side however I will definitely be making this again very soon.
Thank you for this recipe 🙂
Kate Hackworthy says
January 13, 2018 at 10:52 amI’m so pleased that you enjoyed it! Let me know how you get on with less sugar next time 🙂
Anne says
December 29, 2017 at 5:02 pmThis cake looks amazing! Would it work if I subed the coconut oil with apple sauce?
Anne says
December 29, 2017 at 5:03 pmSorry I meant margarine!
Kate Hackworthy says
January 2, 2018 at 1:00 pmHi Anne
I haven’t tried it with applesauce. I usually use applesauce instead of oil, but have never tried substituting it for margarine. Sorry but I have no idea if it will work. If you try it, please let me know how it goes.
Joanne says
December 11, 2017 at 11:45 pmSo I made this and loved the taste but I found it really crumbly, which I don’t mind but I want to make this for Christmas and would really like to decorate it without it falling a part. Does anyone have any tips for making this recipe a bit more sturdy?
Rosemary says
March 12, 2018 at 11:35 amHi I also found the cake very crumbly , but the taste of the cake is lovely , I have made it for my daughters birthday so hope she likes it
Geeta says
December 8, 2017 at 10:48 pmi’ve used this about 5 times and it’s always been a crowd pleaser! i’ve tried it as both a cake and as cupcakes and it works both ways. Thanks for a simple recipe without all the weird flax egg/ chia seed stuff as i never tend to have those things handy!
Pavlina says
December 5, 2017 at 8:03 pmMade it with coconut butter (cake and frosting) and it’s got lovely flavour! I don’t usually bake, let alone vegan cakes, however this was really nice recipe, soo easy to follow and gives great results! Thanks!
Sam Knackton says
December 1, 2017 at 9:02 pmmade this last night. it was seriously good.
Shannon says
November 25, 2017 at 5:50 pmHi!
Can I use regular granulated sugar, instead of the caster sugar? I’m looking to make this for a work party, and don’t have that on hand. Thanks in advance!
Kate Hackworthy says
November 27, 2017 at 11:21 amThat should be absolutely fine, Shannon. I hope you like it!
Vicky says
November 19, 2017 at 3:09 pmI made this yesterday for an 18th Birthday cake – very easy recipe, timed to perfection in my oven and despite the fact I would never use margarine or soya milk for anything normally, it was a huge hit! Beautifully moist and chocolatey. You would never know it was a vegan recipe. Fantastic!
Vicki says
November 17, 2017 at 1:00 pmI made this cake for my daughter who has recently decided to eat vegan, but we all enjoyed it! It was delicious, simple and quick to make. No creaming butter and eggs was so much easier !
I’m thinking of using the recipe to make a Christmas Yule log, any tips?
Cat says
November 16, 2017 at 3:23 pmThank you for sharing this recipe! This was the first vegan cake I have tried and didn’t really know what to expect. It by far exceeded my expectations. I tweaked the recipe and turned it into a chocolate orange loaf cake and chocolate orange gluten and vegan cupcakes and each were so delicious. Such a fantastic recipe x
Mel says
November 15, 2017 at 11:48 amI love this cake so so much! Everyone was so impressed with it at my son’s 1st birthday (even the non-vegans!)
I would love to make it for my partner’s birthday but he loves chocolate orange, any ideas on how to tweak it to make it orangy?
Thank you so much!
Libran Williamson says
November 11, 2017 at 11:49 amMyself and one of my daughters are vegans and the things we miss most are good desserts/cakes. I thought I would give this recipe a try and was not disappointed. Easy to make and absolutely delicious! Instead of making the two layers I made one and iced the top but it worked out perfectly. Very moist and moreish..
Cat says
November 6, 2017 at 4:36 pmHELP! First time making this cake. Have made other vegan cakes and they turned out great! The consistency of this batter is really thick and sticky and it doesn’t pour into the pans at all. Should I add more Soy Milk?
Kate Hackworthy says
November 7, 2017 at 9:40 amHi, that does sound very strange! It should be a normal thick pouring consistency. I wonder if a measurement was off? I hope it turned out okay!
Cindy says
November 5, 2017 at 9:36 pmI commented on a review from May where the baker said s/he found the cake very crumbly. Me, too, unfortunately. Not sure what I did wrong. Still, the taske was amazing – chocolately, moist and yummy. Just had to ‘glue’ the whole thing together with the frosting!
Kate Hackworthy says
November 6, 2017 at 8:49 amThat’s such a shame. I’ve made this cake often and never found it to be crumbly. I wonder if your oven is running a little high and the cake is overbaking a bit? That might cause it. I’m glad you still enjoyed it and were able to rescue it though!
Diana says
November 2, 2017 at 9:23 pmLooks good, I have been looking for a good vegan chocolate cake for some time. I think I will try this! Can I substitute dairy-free spred for some dairy-free butter?
Kate Hackworthy says
November 3, 2017 at 8:49 amHi, yes, any dairy-free margarine or butter will work well! I hope you enjoy it.
Chloe says
November 2, 2017 at 6:44 amI used this recipe to enter a cake in my works Halloween bake-off competition. (It was halloweened up by adding cocoa powder on top for soil with creepy marzipan fingers and almond fingernails emerging out the top ;). Not only did the cake win best vegan cake, but it only went and win best cake overall!! Am so impressed- and grateful. Thanks for fab cake!
Nene says
October 29, 2017 at 6:06 pmJust wanted to say that I made this cake over the weekend and it was AMAZING. So delicious – light, fluffy, and moist. Not at all stodgy like some other chocolate cakes. I used Oatly oat milk instead of Soya and it worked a treat. I’ve recently gone vegan, and this is 100% better than any non-vegan chocolate cake I’ve ever made! Thank you so much!
Vicki says
October 28, 2017 at 5:42 pmSubstituted a couple of ingredients but wow what a great recipe! Haven’t eating a cake in two years BV (before vegan) and this is the first one I tried…..made vegan cupcakes. They rose like a dream and were perfectly fluffy. Easy to make. Quick to cook. Great job !!!! Only thing that didn’t work for me was the icing – tried it twice but it kept separating. Might have been the type of margarine I was using
My subs:
Coconut palm sugar instead of caster sugar
Cacao instead of cocoa
Used soya spread for the butter
Used organic soya milk
Used organic plain white flour and added the baking power
Kate Hackworthy says
October 28, 2017 at 7:52 pmI’m so pleased that you enjoyed the cake, Vicki! Thanks so much for coming back to let other readers know that you substitutions worked well 🙂
Kristyn Wakeford says
October 21, 2017 at 1:42 pmMade this cake last week and it was delicious! I took to work and it went down a treat. People never realised it was a vegan cake, so moist and light. Thank you
Leighann Butler says
October 17, 2017 at 9:53 pmI’ve tried a few vegan chocolate cake recipes and this is the best by far, delicious! My daughter has a dairy and egg allergy and this is so simple and quick to make for her to enjoy. Thank you!
Larissa says
October 17, 2017 at 8:31 amHi, want to make this tomorrow for my boyfriends birthday. Can I use any cocoa powder or does it have to be unsweetened? I’m thinking of using either cadbury’s or cacoa powder. One review said it wasn’t chocolatey with the green and blacks unsweetened cocoa powder, which did you use?
Can’t wait to make this, looks delicious and reviews are brilliant 😀
Kate Hackworthy says
October 17, 2017 at 11:53 amHi Larissa, I use Green and Blacks and I’ve also used Cadbury’s Bourneville cocoa as well and both worked great. I’ve never baked with hot chocolate type chocolate powder (and I didn’t know any were vegan), but I presume you could try it. Please let us know how you get on if you do. Most reviews on here, pinterest, instagram etc.. have found the recipe to be chocolatey enough so I hope you like it!
Larissa says
October 20, 2017 at 11:53 pmI used organic cacoa powder from Aldi (cacoa is different to cocoa) in the end and the cake was absolutely delicious. It’s the best chocolate vegan cake recipe! Everyone was very impressed with how moist and chocolatey the cake was! Definitely going to be baking this Cake endless times. Thanks so much, can’t aait to try the vanilla one ???? looking forward to more recipes!!!
Martin says
October 1, 2017 at 11:09 pmLovely cake and easy to make best vegan chocolate cake
Natalie says
September 24, 2017 at 9:40 amI made this yesterday for my boyfriend’s birthday and it was absolutely delicious, so light and fluffy! I omitted the coffee and it still tasted amazing.
Laurence Fava says
September 15, 2017 at 2:46 pmI have just made that cake. I had never made a vegan cake before and I am so impressed by and happy with the result. It is moist and so spongy. Amazing.
Prerna says
September 14, 2017 at 9:19 pmHi Kate,
I loved how the cake tasted and it’s gonna be my go to vegan choc cake for sure!
However, I baked it in a 7″ deep pan and even after 60 mins in the oven at 160 Deg fan forced it came out gooey in the center but the upper crust hardened. I used regular full fat milk and butter.
Could you suggest what I did wrong? Also, do you hv more such vegan cake recipes?
Thanks, Prerna
Mildred says
September 13, 2017 at 10:45 pmForgot to give my rating ????
Mildred says
September 13, 2017 at 10:42 pmI am new to vegan lifestyle and baking, but this recipe is super easy. I made it last night and it is really delicious and moist. Can I make this as a basic non chocolate cake? I am really happy and excited about the way it turned out.
Kate Hackworthy says
September 14, 2017 at 10:03 amI’m so pleased that you like it! I have a similar recipe for vanilla cake on the blog – just search vegan vanilla cake. 🙂
Millie says
September 13, 2017 at 5:33 pmOMG! Made this today and I’m so so impressed. I’ve been baking most of my adult life and have recently become vegan and was concerned having never tasted a beautiful choc vegan cake that my life was seriously compromised. This is hands down THE best vegan cake I’ve had…and I’ve tried a lot! I substituted the water in the frosting recipe with almond milk and added a teaspoon of vanilla extract. Sheer perfection all in all! ???? x
Steve says
September 11, 2017 at 1:55 pmMade this as a birthday cake but left out the coffee to make just a chocolate cake as it was for the kids. It was absolutely delicious. And so easy to make!
Then I had an idea. We love lemon drizzle cake but have only once found a vegan one in a tea shop in Wales. So I made this recipe again, only this time left out the chocolate and coffee, and replaced it with the zest of 1 lemon. Put all the mix in one deep tin and baked at 160 (fan-assisted) for 45 mins. For the drizzle, juice 1.5 lemons and mix with 85g caster sugar. Has a slightly gingery taste and smell because of the golden syrup, but it’s pretty damn good!
Thanks for the recipe. I’ve never baked a vegan cake before and now we have two that our whole family enjoys.
Kate Hackworthy says
September 13, 2017 at 9:58 amSnap! I have a lemon version of the cake ready to post soon! I’m glad you liked the chocolate and your version of lemon 🙂
Jodi says
September 11, 2017 at 8:02 amI used the ingredients last night to make coconut vanilla cupcakes. I added coconut to the batter mix. I made 18 cupcakes with frosting. I can’t decide which I prefer the chocolate or vanilla both were very tasty and moist. All my friends loved both. It’s also nice to find a recipe that shows metric measurements.
L says
September 7, 2017 at 8:20 pmHi – I want to try this as a birthday cake. Can I use cacao powder instead of cocoa?
Thx 🙂
Kate Hackworthy says
September 7, 2017 at 9:44 pmThat should be fine! Let me know how it turns out. Happy baking!
jane says
September 7, 2017 at 12:46 pmI made some cupcakes with this recipe. I am disappointed. taste and texture not nice. looks nice but that’s all. not sweet enough and didn’t like the texture in my mouth.
Christine Tyler says
September 4, 2017 at 1:54 pmThis really is the best vegan chocolate cake! My husband has egg intolerance and I’ve tried quite a few recipes, but this is by far and away the only one that ticks all the boxes. Brilliant!
Jennie says
September 4, 2017 at 8:10 amMaking this for the first today, with rice milk and omit the coffee…….im a newish vegan and fancy making a cake…….i shall be back with my results 🙂
Ebonie says
August 30, 2017 at 7:15 amJust made this cake! It’s delicious! I must say, I was skeptical. I did add about a tsp of vanilla extract to cake mixture, I used “raw cane sugar” ground “espresso beans” from Wholefoods, & Almond milk. I also added “grated” cinnamon to the frosting. Topped with coconut & chocolate chips. My cake is lighter than yours. Is it because I used “almond milk” ?
Prerna says
August 27, 2017 at 6:06 amHi Kate,
I was looking at making a cake just without eggs. So is it okay that I still use butter or is the non dairy spread a must?
Thanks, Prerna
Kate Hackworthy says
August 29, 2017 at 1:24 pmHi Prerna, it’s fine to use normal margarine or softened butter. Happy baking!
Prerna says
September 4, 2017 at 3:59 amThanks so much Kate.. Gonna give it a try this week ????
Bryony says
August 22, 2017 at 2:59 pmI’m a bit confused. The cake looks smashing but it the sponge isn’t chocolately. I used 4x level tbsp of green and blacks cocoa powder. In non-vegan recipes i’ve made it uses about 2oz of cocoa powder for an 8″ cake pan. Have i gone wrong on my measurements? The tbsp measure i have is a standard uk one. Thanks
Bintu | Recipes From A Pantry says
August 19, 2017 at 2:18 pmI plan to drop everything to make this chocolate cake now. 🙂 Looks so lush
Janet says
August 18, 2017 at 8:30 amIt’s just perfect,. I’ve gone through a few recipe’s now but never been happy with the results. Now I’ve found this I won’t be looking anymore. It’s now my forever chocolate cake recipe,. Thank you
Kate Hackworthy says
August 18, 2017 at 8:41 amI’m so pleased! THanks for coming back to let me know you loved the cake 🙂
Suzanne says
August 15, 2017 at 10:08 pmThank, you, this is an excellent recipe and better than some (non-vegan) cakes I have tasted. I made this gluten free by using gluten-free flour (and baking powder). I don’t like the taste of baking soda in cakes so I omitted it completely. I used 2 1/2 teaspoons baking powder and 1/2 teaspoon xanthan gum with the gluten-free flour.
Leanne says
August 26, 2018 at 11:25 amGluten free plain flour or gluten free self raising flour?
Kate Hackworthy says
August 26, 2018 at 1:02 pmHi Leanne,
Both should work fine. If you use GF self raising, then don’t add the baking powder. If you use GF plain, then do add baking powder (check that it’s GF – most is in the UK). Let me know how it goes!
Kate
Kayla Davis says
August 13, 2017 at 4:53 pmHello!
can you use granulated sugar instead of agave or golden syrup? If so how much sugar would you recommend to substitute?
Teresa Barquet says
August 11, 2017 at 12:14 amHi! Instead of “Flora” (it is not for sale in my country) may I use coconut oil?
Kate Hackworthy says
August 11, 2017 at 9:22 amHi Teresa, I haven’t tested the recipe with coconut oil, but if you have any margarine-like spread it should work. Like Earth Balance?
Mel says
August 6, 2017 at 3:51 pmAmazing cake! I added vegan chocolate chips and frozen raspberries to the mix which worked really well.
Kate Hackworthy says
August 7, 2017 at 1:36 pmoooh that sounds great – I’ll try it with those!
Jules says
July 26, 2017 at 4:34 pmHi Kate, we want to make this for vegan guests and enjoy for ourselves! Never made a vegan cake before though – can we omit the golden syrup /swap out/increase something else?
Kate Hackworthy says
July 26, 2017 at 11:06 pmHi, you can use agave, or maple syrup (but the maple syrup won’t be quite so sweet). I hope you all enjoy it!
Natasha Rogers says
July 10, 2017 at 11:21 amI made this recipe yesterday, after having some disappointing vegan cake results. This is a delicious and moist cake! And very simple to make, some vegan cakes require an awful lot of expensive ingredients. A* for taste, ease and texture!
Kate Hackworthy says
July 11, 2017 at 12:54 pmI’m so pleased that you enjoyed it! Thanks for coming back to let me know. x
Jenny from jennyisbaking.com says
July 8, 2017 at 11:46 amHi Kate, I am not a vegan, but decided to try a vegan recipe (for the first time in my life). I made a mango chocolate version with your basic chocolate cake recipe. You may have a look at it here: http://jennyisbaking.com/2017/07/02/vegan-mango-chocolate-cake/ I was pleasantly surprised with how it worked out. Thanks for this recipe, which I only increaed a little for a 26cm tin. It was moist and delicious, thank you!
Lisa Aliamo says
June 20, 2017 at 7:32 amBest vegan cake recipe ever! I made mine into cupcakes and subbed the vegan butter for vegetable oil and it came out perfect! I also added some vegan chocolate chips and it made it extra good. I will totally be making these again
Kate Hackworthy says
June 20, 2017 at 11:32 amI’m so pleased that you liked the recipe!
jess says
August 26, 2017 at 2:49 pmHow much vegetable oil did you use insted of the vegan butter?
Lisa Aliamo says
November 19, 2017 at 8:29 pmSame amount 2/3 cup
Em says
June 12, 2017 at 1:46 pmHello. Is the cake moist enough to eat without the frosting? My cake audience dislike any cakes with cream or frosted toppings. I know. They’re crazy.
Kate Hackworthy says
June 12, 2017 at 5:15 pmIt’s fine without any icing!
Helen says
June 10, 2017 at 1:48 pmThis cake is wonderful! I followed the recipe exactly as listed and used golden syrup. Made for friends with 2 young boys (none of whom are vegan) but, honestly, no one could believe it’s a vegan cake. So light, and absolutely delicious. – everyone loved it. I’m about to make another one now, and know I will be making it again and again. Thank you so much for posting it, you have made me one happy vegan 🙂
Debra says
June 2, 2017 at 10:41 amCan you freeze the cake before icing it? I’d like to have a supply in the freezer,
Kate Hackworthy says
June 7, 2017 at 6:03 pmIt should be just fine if frozen before icing it!
Vicky says
June 1, 2017 at 11:22 amHi I am really looking forward to trying this recipie
But I wondered my daughter has a wheat allergy so would it be possible to swap the flour for a rice flour? Xx
Kate Hackworthy says
June 7, 2017 at 6:41 pmHi Vicky
I haven’t tested the recipe with any other flours, but if you usually swap wheat for rice flour then hopefully it works. Please report back if you try it as it could help other readers. Happy baking!
jenna kenneally says
May 19, 2017 at 5:46 pmHi! This is the first vegan cake I’ve found that isn’t stodge! However, mine has come out awfully crumbly… any suggestions as I can’t put icing on it as its falling apart! X
Kate Hackworthy says
May 22, 2017 at 11:04 amHi Jenna
How odd, I have made it loads it it hasn’t been crumbly. I’m really not sure what could be the cause. Perhaps your oven is running a bit hot so it didn’t need to be cooked so long? Glad you still like it though!
Cindy says
November 5, 2017 at 9:31 pmSame result for me. Cake tasted amazing, but it was really crumbly and stuck to the cake pan – even though they were brand new and non-stick. I ‘glued’ it all back together with the frosting, though!
Kate Hackworthy says
November 6, 2017 at 8:51 amHi, such a shame that you’ve found it to be crumbly. I’ve made this cake quite a few times and it’s never been crumbly. I still always grease non-stick pans, so perhaps try that next time so it releases easier. Also maybe try lowering your oven slightly as it could be running high and overbaking it – resulting in it drying enough to crumble. I hope you have better luck if you try again!
Caroline Grover says
April 21, 2018 at 3:05 amI have found it essential to let any baked goods cool right down before trying to get them out of their pan/mold. Try waiting longer after they’ve come out of the oven before trying to remove.
Sonia says
June 17, 2018 at 9:06 amMine came out great from the oven but after turning it out the pan after 5 mins as suggested on to a wire wrack it started to crack. Managed to glue it back together with the icing though.
Will probably leave it a little longer in the baking pan a little longer next time. It still tasted gorgeous though.
Ollie says
May 10, 2017 at 6:01 pmI made this cake today (first attempt at vegan baking) and I was truly surprised! It was light fluffy and moist and despite the lack of eggs the rise was excellent and the tast was super. I will be wowing vegans everywhere with this. I also added mint essence to the frosting and it was delicious.
Margaret gallagher says
May 6, 2017 at 9:14 pmLooking to bake a cake for my sister as she’ has an egg and dairy allergy
She’ll be utterly shocked when I present her with this beauty
Tends to about cake -what a treat ????????
Margaret gallagher says
May 6, 2017 at 9:14 pmLooking to bake a cake for my sister as she’ has an egg and dairy allergy
She’ll be utterly shocked when I present her with this beauty
Tends to about cake -what a treat ????????
AmyW says
April 30, 2017 at 4:53 pmI’m so pleased that this worked out so well. I was desperate for cake but I’d run out of eggs, so this was just the kind of recipe I was looking for, I’ve been disappointed by vegan cakes in the past so I really wasn’t expecting much, but it’s really delicious! Thank you for sharing the recipe! 🙂
Ellie says
April 21, 2017 at 11:36 amLooks so delicious and moist! But I was wondering can you use normal sugar instead of golden syrup?
Isabella says
April 5, 2017 at 9:55 pmI just made this! It is absolutely gorgeous, as a chocoholic myself, I didn’t think I could ever find a vegan chocolate cake that was as good as the real stuff. But this is so good, of not better! I was wondering though, do I store this in the fridge or outside?
Kate Hackworthy says
April 6, 2017 at 2:01 pmI’m so glad that you liked the cake! Best to keep it covered but not in the fridge. Thanks for coming back to let me know how you got on with the recipe!
George says
March 21, 2017 at 11:29 amHi there! Can you omit the coffee granules? Just wondering if they are for taste or function. Thanks a lot! ????
Kate Hackworthy says
March 21, 2017 at 11:32 amHi, you can definitely omit them. I just like to add coffee as it compliments the flavour of the chocolate. But no problem to omit it. Happy baking!
Mia says
July 30, 2017 at 6:12 pmHi I’m not sure what “Soya” milk is…unable to find it in Whole Foods.
Kate Hackworthy says
August 1, 2017 at 1:17 pmHi, you may see it as soy milk? You can also try almond milk! I hope you enjoy the cake 🙂
Amy says
March 17, 2018 at 7:14 amCoffee brings out the chocolate flavour. Leaving it out may reduce how intense the chocolate flavour is
Morgan says
March 12, 2017 at 11:45 pmI just made this recipe as cupcakes, and they were truly fantastic!
Baked for 20 minutes at 350 degrees. I ran out of maple syrup so I use 1 tablespoon molasses + 2 tablespoons of honey. Next time I’ll try the maple syrup since the molasses made them a little salty.
Thank you so much for the recipe. I’m definitely making it again. <3
Melissa Novotny says
February 26, 2017 at 3:07 pmThis cake was deeee-licious. I’ve found that if you make it the day before you want to eat it, it is even better. (it actually seems a little more moist when it is not REALLY fresh). I have also taken the advice of another reviewer and made this cake without the cocoa, adding 2 mashed bananas and replacing the vanilla with banana extract. It turned out like banana bread and was fantastic frosted with banana frosting(1 cup powdered beet sugar, 1 tsp banana extract, 1/4 cup margerine and 1 tbsp. soy milk beaten until smooth and fluffy)
Agness of Run Agness Run says
February 19, 2017 at 4:31 pmThis cake looks so delicious! It doesn’t look like a typical vegan dessert!
Eating Adventures says
February 4, 2017 at 11:03 amLooks delicious. Definitely going to have to try out the recipe. I like the idea of Soy Milk!
Margarita Hill says
February 2, 2017 at 12:36 pmKate, first of all I wanna tell you that moving from vegetarian to vegan has been a harsh job. But it has already been all worth it! Thanks to people like you and to blogs like yours. Awesome choice of work, yours. Thank you.
zizi says
January 27, 2017 at 6:49 pmI simply love anything to do with chocolate.. and total time 50 mins. Perfect.
Sarah says
January 26, 2017 at 3:05 pmDo you need to use soya milk or can you use rice or almond milk instead?
Kate Hackworthy says
January 26, 2017 at 4:47 pmAny non-dairy milk should be fine, but I only tested soya (as that’s what I had). If you try it with rice or almond milk, please let me know!
Helen Tench says
October 22, 2017 at 7:01 pmMy friend just made me this cake for my birthday, he used almond milk – the cake was absolutely delicious.
Sylvia Hale says
January 16, 2018 at 12:34 pmI made this cake in 3 layers for my grandaughters 21st birthday it looked amazing and I used almond milk. She was absolutely delighted with it, thank you for the recipe.
Krystal says
July 8, 2018 at 2:27 pmDid you triple the recipe for 3?
Kate Hackworthy says
July 9, 2018 at 12:52 pmHi Krystal,
To make three layers, add an extra 50% for each ingredient. Ie: 2 tbsp increased to 3 tbsp. I hope that helps!
Sonia says
June 17, 2018 at 9:00 amI’ve tried coconut milk. Was absolutely fine.
Igor @ Cooking The Globe says
January 26, 2017 at 1:40 pmI am not vegan but this chocolate cake looks amazing. I love how moist it is!
Alyssa says
January 26, 2017 at 12:42 pmI can usually spot a homemade vegan cake a mile away, the appearance is usually a little off and the layers quite thin but THIS cake oh no, you had me fooled. This looks delicious, light and so chocolaty. I realize you posted a frosting recipe but one of my favorite things is making a homemade cake and topping it with Dollop Gourmet frosting — they are 100% vegan and the Salted Caramel flavor is ah-mazing! I’m imagining it now on top of your cake and I’m sure it’d be divine!
Amanda says
August 15, 2017 at 12:26 pmWhere can you buy the frosting from?
Mark, CompassandFork says
January 26, 2017 at 12:11 pmVegan or not, this is one delicious and moist looking chocolate cake. It looks delicious and inviting and I love the photos.
Platter Talk says
January 26, 2017 at 11:58 amThere is nothing ” telling” that this cake is vegan. Beautiful, moist chocolate! Looks amazing,
Angela says
January 26, 2017 at 11:49 amThat cake looks amazing and I would never believe it was vegan. Well done Kate!
Sarah says
January 26, 2017 at 11:33 amThis looks delicious! I love that you’ve added coffee grinds to it…totally amps up the chocolate flavor, yum!
Bintu - Recipes From A Pantry says
January 26, 2017 at 10:07 amI could eat the whole cake now! How delicious and moreish and even better that it is suitable for vegans too.
Chef Mireille says
January 26, 2017 at 7:18 amwow looks so moist – especially for a vegan cake
J @ Bless Her Heart Y'all says
January 25, 2017 at 10:59 pmThis does not look like the typical vegan cake! This looks so moist and soft and delicious! I am 100% sold on this cake! YUM!
Aish Das-Padihari says
January 25, 2017 at 6:53 pmI love chocolate cake and cant even express how much. But never baked a vegan type. I should try once.