Deep, dark, rich and sexy Vegan chocolate cake

Deep, dark, rich and sexy Vegan Chocolate Cake recipe | Delicious Everyday

I couldn’t imagine a world without chocolate.

I go through phases, with certain foods becoming a favourite for short periods of time. Those favourites, and phases, pass though, and I soon move onto the next thing. The one constant however is chocolate. Right from the first time I tasted chocolate I feel in love with it. Smooth, creamy, sweet and yet bitter, my love affair with chocolate is one that I don’t think will ever end. My constants are my husband and chocolate, and with both, I am one very happy woman.

Growing up however I didn’t eat a whole lot of chocolate. In fact I didn’t eat a whole lot of sweets. Sweets were reserved for special occasions, and the most special and favourite special occasion, to me at least, was Easter. Easter was filled with delicious chocolatey treats in the form of bunnies and eggs (my favourite was the humpty dumpty filled with smarties), and fragrant and crusty hot cross buns slathered with butter.

While Christmas is a very recent memory, so imagine my surprise when I was at the supermarket yesterday when I came across a display for hot cross buns. Yes, that’s January 2!

At first I was shocked, then annoyed. One of the things that made Easter and Christmas special, when I was growing up at least, was that these events happened over a very short period of time, and it was that, that made them all the more special. Hot cross buns were only available at Easter, and candy canes and christmas cake only came out at Christmas time. Perhaps it’s due to demand that supermarkets are selling these things earlier and earlier every year, but it seems like as one holiday passes we immediately are marketed to for the next. Is it because we’re all supposedly impossibly busy and need to plan ahead, months and month ahead of time? I don’t know, but it feels like a little of the magic of these holidays is slowly being eroded away by marketing.

Christmas is the same. When I was asked recently what my husband and I gave each other for Christmas I mentioned the few small gifts we exchanged and received a look of almost sympathy that I didn’t get receive more gifts as they rattled off expensive gift after expensive gift that they’d received. But Christmas, as with Easter, to me, is never about gifts and what you receive. It’s about slowing down, switching off and spending meaningful time with those that you truly love.

And one of the things I truly love, apart from my wonderful husband, of course, is a good chocolate cake. This Vegan chocolate cake is deep, dark, rich and sexy. It’s so good you’d never ever know it was anything but a great chocolate cake. It’s moist, dense and has a beautifully tender crumb, and topped with a vegan chocolate ganache frosting, it’s absolutely to die for.

Make it now, make it at Easter, or make it for someone you love, just because.

Vegan Chocolate Cake recipe - dark, rich and sexy | Delicious Everyday


Vegan Chocolate Cake recipe - dark, rich and sexy | Delicious Everyday


5.0 from 5 reviews

Vegan Chocolate Cake
Prep time
Cook time
Total time
Serves: 8 – 12
  • 2 cups (275g) plain (all purpose) flour
  • ¾ cup (100g) cocoa powder
  • 2 tsp bicarbonate of (baking) soda
  • 1 tsp baking powder
  • a pinch of salt
  • 1¾ cups (450ml) coconut milk
  • 2 tsp red wine vinegar
  • 1¾ cups (320g) brown sugar
  • 1¼ cups (320ml) sunflower oil
  • 2 tsp vanilla extract
  • 250g vegan dark chocolate, roughly chopped
  • ⅔ cup coconut milk (see note)
  • fresh raspberries to decorate, optional
  1. Preheat the oven to 160 celsius (315 fahrenheit) and grease a 23cm (9 inch) cake tin and line the base with baking paper.
  2. Sift the flour, cocoa, bicarb, baking powder and salt into a bowl. Sift again.
  3. Combine the coconut milk, vinegar, brown sugar, oil, and vanilla extract in a large bowl and whisk to combine. Add the flour mixture and whisk until smooth.
  4. Pour the mixture into the prepared cake tin and bake for 40 to 55 minutes, or until a cake tester inserted into the middle of the cake comes out with almost no crumbs attached. The middle of the cake should also spring back when lightly pressed. Place on a wire cake rack and leave to cool in the tin.
  5. To make the frosting place the chocolate and coconut milk in a small heatproof bowl over a saucepan of gently simmering water. Stir until melted and smooth. Set aside for an hour, or until slightly thickened (do not refrigerate), before frosting the cake.
  6. Pour the frosting over the cake and gently easy down the sides with an offset spatula. Top with raspberries, if using.
When making the chocolate ganache check the ingredients on your coconut milk and look for one without emulsifiers. Refrigerate the can of coconut milk overnight. Remove from the refrigerator and invert and scoop the coconut water off the top before measuring the coconut milk for the ganache. Store the remaining coconut milk in an airtight jar in the refrigerator.
Maple Cinnamon Granola
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  1. Elizabeth January 3, 2014  6:01 pm Reply

    This looks scrumptious! A question - do you need to do the fridge/remove coconut water thing for the cake, or only the ganache? Thanks!

    • Jennifer January 3, 2014  7:11 pm Reply

      Hi Elizabeth, only for the ganache. Sorry I wasn't clearer.

  2. vegeTARAian January 3, 2014  6:27 pm Reply

    Wow, this looks amazing! Can't wait to give it a try

    • Jennifer January 6, 2014  11:10 am Reply

      It is Rachael :) It's almost like a mud cake but not as heavy.

  3. Laura (Tutti Dolci) January 4, 2014  9:38 am Reply

    Beautiful cake, I love the thick layer of ganache. This would be perfect for Valentine's Day!

    • Jennifer January 6, 2014  11:09 am Reply

      It would indeed be perfect for valentines day :)

  4. Maureen | Orgasmic Chef January 4, 2014  3:52 pm Reply

    Dark, rich and sexy? You forgot to mention tall.. that cake is very tall. :)

    It looks and sounds terrific, Jennifer!

    • Jennifer January 6, 2014  11:09 am Reply

      Yes, I did forget tall didn't I :D

  5. Lizzy (Good Things) January 4, 2014  4:59 pm Reply

    Those buns were on sale on Boxing Day apparently. Pitiful, really.

    Lovely recipe... I love Maureen's comment!

  6. thelittleloaf January 5, 2014  12:17 am Reply

    Congratulations on the gorgeous new blog name Jennifer and what a lovely first recipe. I'm not vegan but I have friends with allergies and intolerances and love having recipes up my sleeve which I can make for us all to enjoy. Chocolate is always a winner in my house :-)

    • Jennifer January 6, 2014  11:09 am Reply

      Thanks Kate :D Chocolate is always a winner in my house too.

  7. Monique January 5, 2014  6:01 pm Reply

    This cake looks so amazing!!

  8. Glenda @ Healthy Stories January 6, 2014  10:19 am Reply

    That looks absolutely phenomenal! I'm weaning off the sweet stuff after the holidays, so this will have to wait for another time, although I'm sure I will be able to find a good excuse :P

    • Jennifer January 6, 2014  11:08 am Reply

      Bookmark it for a time when you feel like indulging a bit :) I'm keen to try a version with coconut sugar instead of brown sugar to make it a little bit healthier, but this will definitely be a cake I will be making again.

  9. Jo (down to eath mother) January 6, 2014  10:40 am Reply

    God this looks amazing! And what I love about it most is that it uses ingredients that are in my pantry already. My hubby is dairy-intolerant and will probably die with excitement when he sees thins!!

    • Jennifer January 6, 2014  11:07 am Reply

      Thanks Jo, and I'm with you, I love recipes where I don't have to go out and buy special ingredients. I hope you enjoy the cake as much as we have. :)

    • Jennifer January 7, 2014  8:17 pm Reply

      Thanks Tanya. It is decadent. Great for special occasions I think. :D

  10. Yasmeen | Wandering Spice January 7, 2014  6:13 pm Reply

    That looks crazy good, Jennifer. Vinegar is an amazing thing, isn't it!?

    I agree with you 100% about marketing sucking some of the life out of the holidays. And the obsession with gifts, too. Jase and I each gave each other a gift or two this year, and I felt really fortunate for that.

    • Jennifer January 7, 2014  8:18 pm Reply

      Vinegar is amazing. I just love it, and there are so many wonderful varieties to explore too. :D And glad I'm not alone on the marketing and gift front :)

  11. Rachel @ Bakerita January 8, 2014  7:27 am Reply

    Chocolate cake is indeed sexy isn't it?! This one is so gorgeous, and has me majorly craving chocolate. Gorgeous - pinned!

  12. Yead January 13, 2014  12:14 am Reply

    Chocolate cake is my favourite cake.It is very amazing.It's look absolutely yummy.

  13. Wilmarie March 2, 2014  9:48 am Reply

    This cake IS as amzing as it looks! I made it for my birthday and everyone loved it! I love to blow people's mind with vegan recipes and did cake definitely accomplished that :) thank u!

    • Jennifer March 2, 2014  11:05 am Reply

      You're so welcome Wilmarie!! I'm so glad you enjoyed it, and happy belated birthday! :D

  14. i82much April 13, 2014  11:20 am Reply

    Can I replace red wine vinegar with ordinary vinegar. Cheers

    • Jennifer April 13, 2014  11:43 am Reply

      If you don't have red wine vinegar I'd suggest leaving the vinegar out all together. :)


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