Vegan chocolate cake recipe with vegan chocolate ganache

If you’re looking for a vegan chocolate cake recipe this dark, rich and utterly delicious vegan chocolate cake is the BEST you will find! Oh, and it is super easy too!

Vegan Chocolate Cake recipe with vegan chocolate ganache | Get the recipe at

I couldn’t imagine the world without chocolate or chocolate cake!

This chocolate cake recipe ticks all the right boxes. It is intensely chocolatey without being the least bit sicky. It is rich, but not overly so, and, most importantly, it is super easy to make!

Dairy free, egg free and vegan this chocolate cake is moist with a beautifully tender crumb. Make a large cake, like I have, however this recipe also works equally well in cupcake form, and topped with a vegan chocolate ganache frosting, it’s absolutely to die for.

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

Vegan Chocolate Cake recipe with vegan chocolate ganache | Get the recipe at


Vegan Chocolate Cake recipe with vegan chocolate ganache | Get the recipe at


4.7 from 13 reviews
Vegan Chocolate Cake with vegan chocolate ganache
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.



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63 Comments on "Vegan chocolate cake recipe with vegan chocolate ganache"

January 29, 2015

I made this exactly as the method directed and the cake has hardly any flavour! It was also very oily on top.

January 10, 2015

Oh mah gahhhh a vegan cake I actually have all the ingredients for! This is totally beautiful. Can’t wait to try it!

January 8, 2015

Hey Jennifer. I am a vegan and where I live, there aren’t many vegan bakeries. I tried this recipe and the cake was wonderful. My non-vegan family loved this cake! thank you :) 😀
I have a question. Can all purpose flour be substituted with whole wheat or multigrain flour in this recipe? I don’t like to use to all purpose flour much. I realize whole grain flour cakes aren’t as fluffy as all purpose flour ones. That’s okay. TIA.

Rotem J Regev
November 30, 2014

Hi, just wanted to tell you I made this cake for my vegan sister’s birthday yesterday, its my first-ever vegan cake, and it was a hit. tall, rich and moist. just great. Oh, I added 100g of chopped dark chocolate to the batter for some extra chocolaty-ness… Thank u!

November 27, 2014

I will have to try it with almond milk one day! That does sound delish! Everyone has raved about my cupcakes! Oh and I used avocado oil instead of the sunflower oil (had to use what I had in house! Lol)

November 26, 2014

I just wanted to say that this is by far the BEST gf/egg free cake recipe! I made it for my daughter’s 4th birthday and now again as cupcakes! I cut back on the oil…only used a bit less than 1cup and unfortunately I can’t use coconut milk so I just used Lactaid. I couldn’t help but eat one cupcake now! I made mini cupcakes with the batter also! Great for pre k kids! Thank you again! Now I need to make your ganache next time

October 6, 2014

Btw I used the same amount of oil, but of coconut oil, jus FYI incase that makes a difference!

October 6, 2014

Hi Jennifer,

Thanks so much for sharing all the wonderful recipes, but this one is hands down my favorite…I have already made it a few times, with /without the ganache and its still a hit! Along with making it without the cocoa powder, and its just as tantalizing. But I have one question, I dont know what mistake I might be making but the last time I made it,the cake was bit oily. It was baked for 55 mins @ 315 F. and followed your recipe. The cake was still delicious, and moist but the bottom half of the cake seemed oily. What could the problem?! I would love your insight and input…And thanks again for sharing. Keep it going! best wishes! I am a fan!

October 3, 2014

Hi Jennifer, I’d love to bake your cake for my birthday, :) so I have one question to make sure I do everything right and it will get as wonderful as on your pics- can you tell me which kind of coconut milk you use? Do you use the thicker or the more liquid milk? Or do you even use two different kinds of coconut milk for the dough and the ganache?

September 29, 2014

Yummy yummy cake. There are only two of us and we want to keep it all to ourselves!! can we freeze it in portions to have as treats in the weeks to come?

September 16, 2014

I made this for my dad on fathers day and it was a big hit!! So yummy.
I’ve just made another for my sisters birthday! 😛

Sailor Vegan
September 12, 2014

This cake came out amazing! My roommate (non vegan) said it was one of the best things she has ever eaten. It was sooo moist. My co-workers loved it. I would suggest NOT baking these into cupcakes though, the loaf version I made was the best one.

This is the best vegan cake I’ve ever made!

September 11, 2014

Hey Jennifer,
your recipe sounds so tasty and the photos are great!

Do you know if the cake still tastes good if you bake it two days in advance? I have to make one for Saturday and want it to be still moist and delicious, of course :-)

August 16, 2014

thank you so much for posting this amazing recipe! I baked it for my birthday and we were all crazy about it! My family is not vegan (i am) and my boyfriend is only vegetarian but they were thoroughly impressed! It tasted a lot like the Great Wall of Chocolate at P.F. Changs!
Thank you bunches!

August 6, 2014

would I be able to substitute the sunflower oil for any other oil? :-) thank you xxx

July 30, 2014

Made this for my birthday. I added toasted coconut flakes in top. Soooo good. Thanks for the inspiration.

June 20, 2014

I tried this recipe for birthday cake a month ago…it was soooooooooooo good…my husband who is not a big fan of cake kept coming back for more…so yummy to the last crumb!!! Thank you for sharing…best birthday cake ever :)

June 19, 2014

Lovely recipe, Jeniifer! Do you think apple cider vinegar would work?

May 27, 2014

Hi jennifer! Im not vegan! But was wondering if I could try this recipe with the regular dairy products that I’d normally use like milk and cream maybe? :p! Or does the coconut milk give an extra oomph to the cake? Another issue is that brown sugar is not easily available here where I live! You think I can substitute it to regular sugar?

April 13, 2014

Can I replace red wine vinegar with ordinary vinegar. Cheers