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Vegan Chocolate Cake

Published: Updated:

8 Reviews

Total Time
1h 5m
Prep Time
20m
Bake Time
45m
Serves 12
Serves 12
easy
Easy

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.

17 ingredients8 steps
  • Egg-Free Recipes
  • Dairy Free Recipes
  • Nut Free
  • Vegetarian
  • Vegan Recipes

Method

  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.

    Ingredients for this step

    • 400gPlain flour
    • 400gBillington's Unrefined Golden Caster Sugar
    • 80gCocoa powder
    • 2 tspBicarbonate of soda
    • 1 tspSalt
  3. Step 3

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

    Ingredients for this step

    • 300mlWarm water
    • 150mlVegetable oil
    • 160mlOrange juice
    • Zest of 2Oranges
    • 1 tspNielsen-Massey Vanilla Extract
    • 40mlCointreau (substitute for water if not wanted)
    • 2 tbspWhite vinegar
  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.

    Ingredients for this step

    • 3Chocolate chunks
    • 225gFull fat coconut milk (from a can)
  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.

Ingredients

  • For The Cake

    • 400gPlain flour 
    • 400gBillington's Unrefined Golden Caster Sugar 
    • 80gCocoa powder 
    • 2 tspBicarbonate of soda 
    • 1 tspSalt 
    • 150mlVegetable oil 
    • 300mlWarm water 
    • 160mlOrange juice 
    • Zest of 2Oranges 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 40mlCointreau (substitute for water if not wanted) 
    • 2 tbspWhite vinegar 
  • For The Ganache

    • 250gVegan chocolate 
    • 225gFull fat coconut milk (from a can) 
  • For Spreading Between The Layers

    • 1 tbspSweet orange spread 
  • To Decorate

    • 2Orange slices 
    • 3Chocolate chunks 

Utensils

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

Nutritional information per 157g serving

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

8 Baker Ratings

delicious

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Not tried this yet but I do bake a lot and the recipe looks delicious. My grandson cannot eat eggs and dairy so I make biscuits for him usually. Hope this is a hit!😊

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