Vegan Chocolate Cake
This chocolate cake recipe is rich, moist, and completely egg- and dairy-free. A perfect guide on how to make chocolate cake at home—easy, fluffy, and topped with vegan frosting and ganache.
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.
Notes
Tried this recipe?Let us know how it was!