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15Total Time
20Prep Time
45Bake Time

Vegan Chocolate Cake

8 Reviews

  • Egg-Free Recipes
  • Dairy Free Recipes
  • Nut Free
  • Vegetarian
  • Vegan Recipes

About our Vegan Chocolate Cake recipe

A rich and scrummy moist totally vegan chocolate sponge made with oil instead of butter. This vegan treat is so light and chocolatey. Sandwich together using this luscious chocolate ganache and then dollop the top with the rest.

This recipe is ideal for any celebration, it'll be your new go-to vegan chocolate cake recipe it's that good. Once you've made the cake, eat it within 5 days (if you can make it last that long!)

If you're looking for more delicious vegan recipes, give our vegan chocolate chip cookies or vegan brownies a try.

15Total Time
20Prep Time
45Bake Time


  1. Step 1:

    Preheat the oven to 180c/160fan/Gas4. Grease and line the base and sides of 2 x 20cm/8inch loose bottomed sandwich tins.

  2. Step 2:

    In a large bowl, sift together the flour, sugar, cocoa, bicarbonate of soda and salt. Mix gently to combine.

  3. Step 3:

    In a large jug, mix the water, oil, white vinegar, orange juice, orange zest, vanilla and liqueur.

  4. Step 4:

    Add the wet to the dry ingredients and mix well to make a fairly liquid batter.

  5. Step 5:

    Divide the batter between the tins and bake in your preheated oven for 45 minutes or until a cake tester comes out clean.

  6. Step 6:

    When the cake is cooked allow it to cool completely in the tins.

  7. Step 7:

    To make the Ganache, chop the chocolate finely and put into a large bowl. Heat the coconut milk in a saucepan until just starting to bubble then pour over the chocolate, stirring continuously. The chocolate will melt into a smooth ganache. Put the ganache aside for a few hours until it becomes firm enough

    to fill and ice the cake.

  8. Step 8:

    When you are ready to ice the cake, release the cakes from their tins, and if desired, spread a little of the orange spread onto the bottom cake. Top with some of the ganache. Place the second cake on top and spread ganache on the top of the second cake. You can decorate with orange slices, zest or chocolate chunks as desired.


  • For The Cake

    • 400g Plain flour
    • 400g Billington's Unrefined Golden Caster Sugar
    • 80g Cocoa powder
    • 2 tsp Bicarbonate of soda
    • 1 tsp Salt
    • 150ml Vegetable oil
    • 300ml Warm water
    • 160ml Orange juice
    • Zest of 2 Oranges
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 40ml Cointreau (substitute for water if not wanted)
    • 2 tbsp White vinegar
  • For The Ganache

    • 250g Vegan chocolate
    • 225g Full fat coconut milk (from a can)
  • For Spreading Between The Layers

    • 1 tbsp Sweet orange spread
  • To Decorate

    • 2 Orange slices
    • 3 Chocolate chunks


  • 2 x 20cm/8inch loose-bottomed sandwich tins

Nutritional Information

per 157g
  • 555cal Energy
  • 25g Fat
  • 9.5g of which Saturates
  • 70g Carbohydrates
  • 44g of which Sugars
  • 7.3g Protein
  • 1g Salt

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