Easy Vegan Chocolate Cake

This vegan chocolate cake recipe is easy, delicious and versatile. Dress it up for formal events or bake as a slab cake for relaxed celebrations. This is a cake you’ll be asked to bake again and again.

Baking cakes is something that brings me joy. I think it’s because that a cake is a symbol of celebration, of comfort and of love. My friends and family know I’ll be the first to put my hand up to bake a cake. And they know I’ll surprise and delight them.

Every cook has a repertoire of recipes that are true and tested. This easy vegan chocolate cake is one of mine and will sure to become one of yours too.

Easy Vegan Chocolate Cake

This chocolate cake is easy to make and it’s also versatile. I’ve baked this as a slab cake, as pictured in this post and as a lavish tiered birthday cake.

Orange, cherry or raspberry complement the chocolate well if you’d like to vary the flavour. Don’t be afraid to experiment with combinations as this recipe is very adaptable!

Easy Vegan Chocolate Cake

This vegan chocolate cake recipe is easy, delicious and versatile. Dress it up for formal events or bake as a slab cake for relaxed celebrations. You'll be asked to bake this time and time again.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Cuisine Australian
Servings 8
Calories 920 kcal

Equipment

  • KitchenAid Stand Mixer
  • Large Mixing Bowl
  • Cake Tins

Ingredients
  

Easy Vegan Chocolate Cake

  • 1 cup non-dairy Milk
  • 1 cup Warm Coffee or substitute with water
  • ½ cup non-dairy Butter
  • 2 tbsp Apple Cider Vinegar
  • 2 cups Plain Flour
  • 2 cups Sugar
  • ¾ cup Cocoa
  • 1 tsp Bi-Carb of Soda
  • ½ tsp Baking Powder

Vegan Chocolate Frosting

  • 1 cup non-dairy Butter
  • cups Icing Sugar
  • ½ cup Cacao Powder
  • 2 tbsp non-dairy Milk
  • Pinch of Salt

Instructions
 

Easy Vegan Chocolate Cake

  • Pre-heat oven to 180°C.
  • Grease and line cake tins. This batter will easily make 2 x 15cm round tins, rectangular, bundt or cupcake bake. It is generous in quantity.
  • Make the cup of coffee, if using or substitute for water.
  • Sift dry ingredients into one bowl.
  • Add wet ingredients to a separate bowl and stir to combine. If using a KitchenAid or similar, put wet ingredients in your mixer bowl. Alternatively, combine wet ingredients in a large bowl.
  • Mixing slowly, add dry ingredients to wet and mix until combined well.
  • Pour into prepared cake tins.
  • Bake for approximately 45 minutes. Time will vary depending on type of cake pan used. For cup cakes, check after 20 minutes. Cake should be firm when cooked.

Vegan Chocolate Frosting

  • Sift icing sugar, cacao powder and pinch of salt into mixer bowl.
  • Add non-dairy milk and mix to combine. Additional milk can be added if frosting consistency is too thick. If too thin, add a little more icing sugar until the desired consistency is reached.

Nutrition

Calories: 920kcalCarbohydrates: 131.7gProtein: 6.9gFat: 45.9gSaturated Fat: 11gSodium: 255mgPotassium: 322mgSugar: 99.5gCalcium: 42mgIron: 3mg
Keyword Bakery, Cakes, Chocolate, Coffee, Vegan
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Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide

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