Rich, delicious and most importantly, super easy to make, is what make this vegan chocolate cake the best! If you are looking for an easy vegan cake then this is it!
I couldn’t imagine the world without chocolate or chocolate cake! It is difficult not to feel good about life while devouring a piece (of savouring, if you prefer) of chocolate cake.
This vegan 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, making this vegan chocolate cake the best!
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 is absolutely to die for.
Mix and bake is what makes this vegan chocolate cake easy. Combine the wet with the dry ingredients, mix and bake. It couldn’t be simpler.
Barely adapted from Tea With Bea: Recipes from Bea's of Bloomsbury
- 2 cups (275g) plain (all purpose) flour
- 3/4 cup (100g) cocoa powder
- 2 tsp bicarbonate of (baking) soda
- 1 tsp baking powder
- a pinch of salt
- 1 3/4 cups (450ml) coconut milk
- 2 tsp red wine vinegar
- 1 3/4 cups (320g) brown sugar
- 1 1/4 cups (320ml) sunflower oil
- 2 tsp vanilla extract
- VEGAN CHOCOLATE GANACHE FROSTING:
- 250g vegan dark chocolate, roughly chopped
- 2/3 cup coconut milk (see note)
- fresh raspberries to decorate, optional
- Preheat the oven to 160 celsius (315 fahrenheit) and grease a 23cm (9 inch) cake tin and line the base with baking paper.
- Sift the flour, cocoa, bicarb, baking powder and salt into a bowl. Sift again.
- 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.
- 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.
- 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.
- 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.