Who doesn’t love a good cake? This is a really quick and easy, all in one method vegan chocolate cake, using simple store ingredients that you can whip up in just over half an hour!
It is light and moist and indulgent and so good no one would guess it doesn’t contain eggs!
I have included a tablespoon of ground linseed (flaxseed) as I find it helps the sponge light and airy, but it will work fine without if you can’t find any.
It is important to get the batter into the oven quickly once you have mixed it, as the raising agent will start to work right away.
Happy baking!
Easy Vegan Chocolate Cake
A delicious, rich, moist chocolate cake with no eggs or dairy!
12
cake10
minutes30
minutes0
minutesKeep the screen of your device on
Ingredients
- The Cake
300 ml Plant Based Milk
1 tbsp Cider Vinegar
200 g Caster Sugar
150 g Dairy Free Margarine We Use Stork Block
300 g Self Raising Flour Sifted
4 tbsp Cocoa Powder
1 tsp Baking Powder
1 tbsp Ground Linseed (flaxseed)
1 tsp Vanilla Extract
- Chocolate buttercream Icing
50 g Dark Chocolate Melted
200 g Icing Sugar
100 g Dairy Free Margarine We Use Stock Block
1 tsp Vanilla Extract
A Little Plant Based Milk To Loosen
4 tbsp Cocoa Powder
Directions
- Add the vinegar to the milk and set aside to slightly curdle (about 5 mins).
- Preheat the oven to 180°C (160°C fan).
- Grease and line two 20cm sandwich tins with a circle of baking paper on the bottom,
- Put the rest of the ingredients in a bowl, add the milk mixture, then mix until you get a smooth batter. You can do this by hand, but an electric whisk makes this much easier.
- Divide the mixture between the two tins and bake in the centre of the over for 25-30 mins. don't open the door to check until at least 25 mins. Once done they should spring back when lightly touched on top and a skewer inserted in the middle should come out clean.
- Leave the cakes in the tins for a minute to cool, then turn out onto a wire cooling rack to cool completely.
- Meanwhile, make the buttercream icing by mixing all the ingredients together in a bowl.
- Once the cakes are completely cool, spread some of the icing on the top of one layer to completely cover it. Sandwich the other cake on top, then use the rest of the icing to cover the top and sides. Dust with cocoa powder or decorate with fruit or vegan chocolate pieces.
- Enjoy!
Equipment
- 2 x 20cm (8 inch) round sandwich tins
- Baking paper
- Electric whisk (optional but useful)
Nutrition Facts
- Serving Size: 107
- Total number of serves: 12
- Calories: 290kcal
- Fat: 14g
- Saturated Fat: 6g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 3g
- Sodium: 100mg
- Potassium: 130mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 27g
- Protein: 3g
- Calcium: 40mg
- Iron: 2mg