Vegan Chocolate Cake

Easy Vegan Chocolate Cake

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!

Vegan Chocolate Cake

Easy Vegan Chocolate Cake

A delicious, rich, moist chocolate cake with no eggs or dairy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: English
Diet: Vegan
Keyword: chocolate
Servings: 1 cake
Author: B

Equipment

  • 2 x 20cm (8 inch) round sandwich tins
  • Baking paper
  • Electric whisk (optional but useful)

Ingredients

The Cake

  • 300ml plant based milk
  • 1 tbsp cider vinegar
  • 200g caster sugar
  • 150g dairy free margarine we use Stork Block
  • 300g self raising flour sifted
  • 1 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tbsp ground linseed (flaxseed)
  • 1 tsp vanilla extract

Chocolate buttercream Icing

  • 50g dark chocolate melted
  • 200g icing sugar
  • 100g dairy free margarine we use Stock Block
  • 1 tsp vanilla extract
  • a little plant based milk to loosen

Instructions

  • 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. Dust with cocoa powder for a lovely finish.
  • Enjoy!
Tried this recipe?Let us know how it was!
 

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