Now, I’m not one to toot my own trumpet too often, but this really is the best vegan chocolate cake, ever. Really. It’s rich, fluffy, moist (I hate that word!), decadent and soooo easy to make.
Have you been taking part in Veganuary, where you try going vegan for the month of January? If so, we’re nearing the end so you really should reward yourself with the best vegan chocolate cake!
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. 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 vegan, people would honestly never know. It’s rich, fluffy, moist and sooooo easy to make.
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 soya milk, but you can pick that up at any corner shop. Instead of butter, I’ve used a readily-available vegan spread: Flora Freedom.
Vegan spreads taste the same and work the same as dairy spreads in baking. For my best vegan chocolate 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. Flora Freedom vegan spread has 60% less saturated fat than butter. It’s certified by The Vegan Society and is free from artificial preservatives, colours and flavours.
The BEST vegan chocolate cake
- 300ml (1¼ cup) soya milk
- 1 tbsp lemon juice
- 150g (2/3 cup) non-dairy spread (I used Flora Freedom)
- 3 tbsp golden syrup or maple syrup (which will make a slightly less sweet cake)
- 1 tsp instant coffee granules (or espresso powder)
- 275g (2½ cups) self-raising flour
- 175g (1 cup) caster sugar
- 4 tbsp unsweetened cocoa powder
- 1 tsp bicarbonate of soda (baking soda)
- 75g (1/3 cup) non-dairy spread (I used Flora Freedom)
- 200g (1½ cups) powdered icing sugar (confectioner's sugar)
- 4 tbsp unsweetened cocoa powder
- 2 tbsp water
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
- Stir the lemon juice into the soya milk and set aside.
- In a pan over a medium heat, melt the butter, syrup and coffee granules together. Set aside to cool slightly.
- Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
- Pour the milk and melted spread 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.
More Vegan Desserts
Looking for other vegan desserts to make? Try these!
Vegan kale and blood orange cake
Olive oil and blood orange muffins
Vegan superfood energy balls
Chocolate covered protein bars
Maple Spiced Apple Compote
PIN FOR LATER!
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.