Easy Vegan Chocolate Cake
Hello fellow chocolate lover! Welcome to your new favourite recipe…
Today, I am sharing a recipe that brings back so many memories for me. I used to order chocolate fudge cake every time I went out for dinner as a child. If somewhere didn’t have it, in my 6 year old mind, that eatery simply wasn’t worth revisiting. How could they have a dessert menu without chocolate cake?!
Having tested/demolished more than my fair share of chocolate cake over the years, I like to think I’m a bit of an expert. Here are the basics. Not rich enough, it may as well be Victoria sponge. Too rich and you feel like you need a dentist’s appointment right after. Not moist enough? I’d rather save myself the calories and eat Ryveta.
Conclusion: Chocolate cakes have to be (1) gooey, (2) rich and, if you’re the one making it, (3) EASY.
Can you tick those boxes as a vegan? When I went vegan, I knew I’d do what it took to be able to still eat chocolate cake. But luckily I don’t have to. I don’t need any crazy, super expensive or hard-to-get-my-hands-on ingredients.
I made this recently and took it to a vegan activism event. People loved it and that made me SO HAPPY! I specifically chose a recipe I could pass on as an easy vegan chocolate cake. Choosing to be cruelty free should be simple and scrumptious (such a great word) for people! If you’re looking to convert someone, make this your go-to 🙂
If you do make this easy vegan chocolate cake, I’d love to see your pictures and hear what you thought! Leave me a comment or catch me on Instagram!
Easy Vegan Chocolate Cake
Totally delicious, super easy, dairy free, nut free, totally vegan chocolate cake. No crazy or expensive ingredients or methods. *Warning* may turn people vegan.
- 2 cups SR flour
- 1 1/4 cups plant milk (soy, almond etc. I used coconut rice milk)
- 2/3 cup dairy free spread I used Vitalite
- 3/4 cup sugar I used cane, coconut would also work
- 3 tbsp syrup - golden, maple or agave golden or maple syrup or agave
- 4 tbsp cocoa powder unsweetened
- 1 tsp instant coffee powder or granules
- 1 tbsp lemon or lime juice
- 1 tsp bicarbonate of soda
- 1 tsp vanilla extract can sub almond or leave out
- 1/2 cup dairy free spread
- 1 cup icing sugar
- 5 tbsp cocoa powder
- 2.5 tbsp water
- 2/3 drops almond or orange extract (totally optional!) I use them sometimes for variety
Get your favourite apron on, put a podcast or music on and smile. Okay, now it's time to bake!
Lightly grease or spray 2 x round 8 inch baking tins. Preheat the oven to 160° C/ 180° C for non fan.
In a small bowl, add lemon (or lime) juice to milk, stir and leave to one side.
Add dairy-free spread, coffee and syrup to a small pan. Melt on medium heat until combined. Leave to cool a bit.
Grab a large mixing bowl. Sieve in flour, baking soda, cocoa powder and sugar.
Add melted spread and syrup mix to flour mixture and fold together with a wooden spoon. The batter should be smooth. Be careful not to over mix.
Use scales to divide the mix equally between the two pans. Smooth the surface with a spatula to ensure no wonky cakes.
Pop in the oven on the same shelf (ideally middle) for around 30mins or until a skewer comes out looking as if you've licked it clean.
Cool for 5-10 mins in the tin until they come away from the sides. Turn out onto a cooling rack and leave until completely cool.
For the fudge filling, combine all ingredients with a wooden spoon.
Assembling your masterpiece
Once the cakes have cooled, pop one upside down, top with the fudge filling, sandwich the second cake on top, face up and smother with the remaining fudge mix.