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.
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.
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.
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
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
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.
Helen says
This is the best chocolate cake I have ever made. I cannot believe it is vegan. It is delicious 😋
Rubal says
I 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
I’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
Just 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
I 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
This 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
I’m so pleased that they worked out well for you Caroline! I hope your daughter has a lovely birthday.
Claire Smith says
I’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
Hi 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
Hello 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
Hi 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
I 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
Hi 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
I used cups
but even though the cake was dry the flavor was great and we ate the whole thing
Linda says
I’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
Hi Linda,
Just under the ingredients you can switch to US cup measurements. I hope that helps!
Kate Hackworthy says
Hi Linda
Under the ingredients list you can switch to US cup measurements. I hope that helps!
Kate
Clare says
My first ever vegan cake-and I bake a lot!😃-this was delicious, as my guinea pigs (family) will confirm.
Julie says
Hi, can you freeze it?
Kate Hackworthy says
Absolutely! Just wrap the un-frosted cake well and it should freeze fine.
Mary Kubley says
When 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
Hi 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
Thank you so much ! I’ll try this and get back to you 🙂
Jane Brown says
Just 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
Tia Maria frosting. Ooooooooh, that sounds AMAZING!!
Cindy says
This cake is delish, vegan or not!!
Amber Sparks says
Hi! 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
Thank you so much for coming back to comment. I’m so pleased you like the cake so much!
Laura says
Gorgeous 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
I’m so pleased you like the cake Laura! Great that you were able to freeze it so well, too. 🙂
Julia says
Hi,
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
Hi 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
Hi!
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
I’m so pleased that you liked it so much, Kate (great name, by the way). Such a lovely comment, thanks!
Eli says
WOW!!!
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
Thanks 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
This cake is so lovely! Do you think I could freeze the cake once made and iced? thanks
Kate Hackworthy says
Hi 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
I 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
Oh 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
Thank you.
Chrissy says
Despite 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
This 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
Hi..could you tell me what size cake tins you used please x
Kate Hackworthy says
Hi, it’s: 2x 20cm/8inch round baking pans.
I hope you enjoy the recipe!
Kate
Catherine says
Hi 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
Hi, 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
Hi Kate, why not GF self raising flour?
Kate Hackworthy says
Hi Catherine, yes GF self raising would work well too!
Danielle says
This 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
I’m so pleased that you enjoyed it! Let me know how you get on with less sugar next time 🙂
Anne says
This cake looks amazing! Would it work if I subed the coconut oil with apple sauce?
Anne says
Sorry I meant margarine!
Kate Hackworthy says
Hi 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
So 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
Hi 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
i’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
Made 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
made this last night. it was seriously good.
Shannon says
Hi!
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
That should be absolutely fine, Shannon. I hope you like it!
Vicky says
I 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
I 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
Thank 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
I 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
Myself 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
HELP! 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
Hi, 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
I 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
That’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
Looks 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
Hi, yes, any dairy-free margarine or butter will work well! I hope you enjoy it.
Chloe says
I 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
Just 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
Substituted 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
I’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
Made 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
I’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
Hi, 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
Hi 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
I 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
Lovely cake and easy to make best vegan chocolate cake
Natalie says
I 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
I 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
Hi 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
Forgot to give my rating ????