How to Make Chocolate Cake at Home – 7 Simple & Irresistible Steps with Chef Lisa Marley
There’s something truly magical about learning how to make chocolate cake at home — especially when it turns out soft, rich, dairy-free, and completely homemade. If you’ve ever wondered how to get that perfect balance of flavor and fluff without using eggs or dairy, Chef Lisa Marley’s go-to recipe is about to become your new favorite.
This isn’t just any chocolate cake. It’s a 7-step vegan masterpiece that combines pantry-friendly ingredients with a foolproof method. Whether you’re celebrating something special or simply want to treat yourself, this cake delivers that moist, chocolatey indulgence you’d expect from a bakery — but made right in your own kitchen.
Why This Vegan Chocolate Cake Works Every Time
Chef Lisa’s cake recipe is known for being beautifully balanced — never too sweet, and always perfectly fluffy. Here’s what makes it stand out:
- No eggs, no dairy, no fuss: Just a simple mix of flour, cocoa, oil, and plant milk.
- Plant-powered texture: The vinegar + bicarbonate of soda combo acts as a natural leavening agent.
- Layered goodness: Two sponge layers, creamy frosting, and a luscious ganache.
- Customizable: Add chocolate chips, berries, or even a splash of coffee for extra depth.
- Beginner-friendly: This 7-step recipe is as easy as it is indulgent — no fancy equipment needed.
Watch How to Make Chocolate Cake at Home (Video Tutorial)
Chef Lisa Marley’s Signature Frosting & Ganache Combo
The real magic? Lisa’s two-part topping. Her buttercream frosting is light, creamy, and spreads like a dream. Then comes the silky ganache — made with just dark chocolate and plant cream — drizzled or layered on top.
Not only does this elevate the cake visually, but it adds a luxurious mouthfeel that’s hard to beat.
Tips for the Perfect Vegan Chocolate Cake
If you’re wondering how to make chocolate cake at home with simple ingredients, this recipe is perfect for beginners and seasoned bakers alike.
- Store leftovers in an airtight container — it stays moist for up to 3 days!
- Let your cakes cool completely before frosting to avoid melting.
- Sift cocoa powder for a smoother batter and richer flavor.
- For extra depth, add a teaspoon of espresso powder to the batter.
- Want a layered look? Chill the frosting before spreading to make slicing easier.
One of the most rewarding parts of learning how to make chocolate cake at home is customizing the frosting and ganache. Whether you like it light and fluffy or rich and glossy, this recipe gives you both.
Nutritional Highlights (and Why This Recipe is Smarter Than It Looks)
This chocolate cake may feel indulgent, but it skips the cholesterol and refined dairy. Thanks to the use of plant-based milk, vegetable oil, and no eggs, it’s:
- 🟢 Cholesterol-free
- 🟢 Lower in saturated fat than conventional cake
- 🟢 Suitable for vegans, dairy-free, and egg-free diets
Want to explore more of the health science behind plant-based swaps? Check out expert-backed guides on NutritionFacts.org for deeper insights.
About the Chef – Lisa Marley
Chef Lisa Marley is a certified plant-based chef and nutrition coach, celebrated for her work on BBC Radio Kent, Vegan Food & Living Magazine, and Amazon Prime’s The World Cook. Trained at Westminster Kingsway College and Ashburton Cookery School, Lisa blends culinary artistry with health-conscious cooking — proving that plant-based food can be decadent, wholesome, and joyful.
Serving Suggestions & Variations
This cake is perfect for:
- 🎂 Birthdays & celebrations
- 🍫 Afternoon treats with tea or coffee
- 🎁 Gifting as a beautiful, homemade dessert
Want to take it further? Try pairing with vegan vanilla ice cream, a scoop of coconut whipped cream, or fresh raspberries on top.
Whether you’re baking for a birthday, a cozy weekend treat, or just want to learn how to make chocolate cake at home, this recipe by Chef Lisa Marley delivers on flavor, texture, and ease.
Mise en Place: Getting Ready to Make Chocolate Cake at Home
Before you begin mixing, take a moment to set up your ingredients and tools — a practice known as mise en place in the culinary world. Preparing everything in advance helps ensure your baking process is smooth and stress-free. When learning how to make chocolate cake at home, it’s especially helpful to have your dry ingredients pre-measured, your cake tins greased and lined, and your plant milk and vinegar combined ahead of time.
This extra step can make all the difference between a rushed experience and a joyful one — and helps you focus on flavor and texture as you bake. When you’re learning how to make chocolate cake at home, having everything ready makes the process easier and more enjoyable — especially if you’re baking solo or with kids.
Vegan Chocolate Cake
Equipment
- 2 x 6-inch loose-bottom cake tins
- Mixing bowls (one large for batter, one medium for frosting)
- Whisk or electric hand mixer
- Spatula (for scraping and frosting)
- Measuring Cups and Spoons
- Kitchen scale (optional, for precise measurements)
- Sieve (to sift cocoa powder and flour, optional but recommended)
- Oven (preheated to 170°C / 340°F)
- cooling rack
- Small saucepan or heatproof bowl (for making the ganache)
- Spoon or palette knife (to spread frosting/ganache)
Ingredients
- 250 ml plant-milk
- 2 tsp apple cider vinegar
- 220 g self-raising flour
- 220 g caster sugar
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 4 tbsp cocoa powder
- 70 ml vegetable oil
- Frosting:
- 200 g butter
- 290 g icing sugar
- 2 tsp vanilla extract
- Ganache:
- 250 g Dark chocolate
- 100 ml plant cream
Instructions
- Grease and line x 2 6-inch loose-bottomed cake tins.
- Add the vinegar to the plant milk. Mix well.
- In a separate bowl, combine the dry ingredients, then add the wet ingredients. Mix until
- well combined.
- Pour the batter into the tins and bake in a preheated oven at 170°C for approximately 30
- minutes, or until a skewer comes out clean.
- Allow the cakes to cool.
- Frosting:
- Beat the ingredients until light and fluffy.
- Smooch the frosting over the cooled cake. Decorate with vegan choc chips.
Video
Notes
Love This Recipe? Try Lisa Marley’s Other Vegan Bakes
If you’ve enjoyed discovering how to make chocolate cake at home, don’t miss Lisa’s Pistachio Cake Recipe (with a Twist) — a nutty, coconut-infused sponge topped with a lemon syrup glaze. It’s the perfect balance of sweet and zesty!
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