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Vegan Chocolate Cake

Treat your taste buds to a delicious vegan chocolate cake! It's a simple recipe that's sure to impress, made with a rich and creamy buttercream frosting and topped with fresh seasonal fruits. Perfect for birthdays, celebrations, or just because!

Chocolate cake- just the name can conjure up feelings of comfort and nostalgia. But what if you're vegan and can't enjoy this classic treat? Oh no fear, because I'm here to introduce you to the ultimate Vegan Chocolate Cake, guaranteed to make your taste buds tingle with joy!

This delicious flavor-packed cake has layers of fluffy sponge, with a glossy and rich chocolate buttercream that will transport you to a whole new realm of culinary delights and leave you begging for more. I love using seasonal fruits to decorate the top of the cake too, adding a splash of color and creating eye-catching presentation.

This cake is also super easy to make, even novice bakers can pull it off! And the best part is that it only takes approximately 35 minutes to prepare and bake, so you don't have to wait hours to indulge in your sweet treat!

Trust me, when you take a bite of this delectable Vegan Chocolate Cake, you won't want to share. This cake will have everyone raving about how delicious it is, so get ready for all of the compliments!

Why You’ll Love This Vegan Chocolate Cake Recipe

These are all the reasons I'm loving this Vegan Chocolate Cake recipe:

It's delicious: Rich and fudgy vegan chocolate cake made with dairy-free spread, cocoa powder, and dairy-free milk, topped with a decadent dairy-free buttercream frosting. The moist, tender crumb, plus the combination of sweet and creamy flavors, makes this the perfect dessert for any occasion.

It's healthy: This vegan chocolate cake is made with wholesome ingredients like dairy-free spread, dairy-free milk, and cocoa powder, and it's lower in sugar than many traditional desserts. Plus, it's completely free of animal-derived ingredients, so it's a great choice for vegetarians and vegans.

It's easy to make: With just a few simple steps, this vegan chocolate cake can be whipped up in no time. The recipe is also easy to customize with different fruits and toppings, so you can make it your own special treat!

Vegan Chocolate Cake

Treat your taste buds to a delicious vegan chocolate cake! It's a simple recipe that's sure to impress, made with a rich and creamy buttercream frosting and topped with fresh seasonal fruits. Perfect for birthdays, celebrations, or just because!

Difficulty:
Easy
Prep Time:
35 minutes
Cook Time:
20 minutes
Servings:
Serves 10 - 12

Ingredients

  • 150g dairy-free spread, plus extra for the tins
  • 300ml dairy-free milk, we used oat milk
  • 1 tbsp cider vinegar
  • 300g self-raising flour
  • 200g golden caster sugar
  • 4 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
  • ½ tsp vanilla extract

For the buttercream

  • 100g dairy-free dark chocolate
  • 200g dairy-free spread
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 1 tbsp dairy-free milk, such as oat milk

To decorate

  • handful of fresh, seasonal fruits such as cherries, blackberries or figs

Instructions

  • Step 1: Preheat oven to 190C/170C fan/gas 5. Grease the bottoms and sides of two 20cm sandwich tins with dairy-free spread, then line the bottoms with baking parchment.
  • Step 2: Pour the dairy-free milk into a container and blend in the vinegar- it will cause it to separate, but do not be concerned. Place the other cake 'ingredients' in a large bowl, pour in the milk mixture and blend together until it is even. Divide the mixture between the previously prepared pans and bake for 25-30 minutes or until a skewer inserted into the middle of the cakes is removed without any remaining batter on it. Allow the cakes to cool in the pans for 10 minutes then transfer to cooling racks.
  • Step 3: Place the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Allow the melted chocolate to cool for 5 minutes. Use a wooden spoon to mix the dairy-free spread and icing sugar together, then sift in the cocoa powder with a pinch of salt. Add the melted chocolate and dairy-free milk to the mixture and continue stirring until it is creamy.
  • Step 4: Place the two cooled sponges side by side and spread half of the buttercream over the layers. Frost the top and sides of the cake with the remaining buttercream and decorate with fresh fruit.
Carbohydrate: 75g; Saturated Fat: 8g; Sugar: 53g; Fiber: 4g; Calories: 606kcal; Protein: 6g; Fat: 30g; Sodium: 1.2mg;

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