This vegan chocolate cake is made of light and fluffy sponge layers and paired with a rich, creamy frosting. It’s super easy with basic ingredients, making it a perfect bake for beginners.
Chocolate cake is the first dessert I ever made from scratch. Well, at least without the help from my mum, dad or granny.
I was about 12 years old at the time, following a recipe from a random cookbook I found in my mum’s kitchen drawer.
My younger brother helped me to sandwich the sponges together with some store-bought chocolate icing, then we covered it with Milky Way Stars and chocolate shavings.
It makes me laugh when I think about it because it was the ugliest cake I have ever seen- an absolute mess that crumbled to pieces when we cut it open.
Regardless, it still tasted like chocolate cake and I was extremely proud of myself. That day was the day that truly sparked my love for baking.
Being a painfully shy and socially anxious child, I realised that baking sweet treats helped to calm me down and release my creativity. It helped me to express myself in a way that I couldn’t manage to do with words. So, for obvious reasons, it’s been a huge love of mine ever since.
An Easy Vegan Chocolate Cake Recipe
As I mentioned in my vegan carrot cake post, I’m making a special effort to incorporate more of the “classic” baking recipes to my blog.
And how much more classic does it get than my first childhood bake, chocolate cake? The only difference is that this one is a vegan chocolate cake!
I adapted my lemon drizzle cake recipe ever so slightly to create this one. I simply removed the lemons (obviously), adjusted the flour ever so slightly, and added some cocoa powder to the mix. That’s it!
I know you’re going to love this one. It’s made up of two small layers of light and fluffy chocolate sponge, then sandwiched together with a thick, fudgy chocolate frosting.
An easy chocolate cake recipe without eggs, without dairy and without nuts!
How to Make Vegan Chocolate Cake
This cake is so simple and has just a few steps!
First of all, preheat your oven to 180C/350F and grease or line two 7” cake tins.
Now it’s time to cream together your butter and sugar. I like to do this with an electric whisk to make sure I give it a really good “beating”.
If you don’t have an electric whisk though, a hand whisk or spoon is fine. Just make sure to cream it until it’s super pale and fluffy.
Add the rest of your ingredients to the bowl- your flour, cocoa powder and any plant-based milk of your choice.
Fold everything in using an electric whisk, or by repeatedly mixing a figure of 8 with your spoon. Once it’s all combined, it will look a little bit like chocolate pudding.
Divide the cake batter in between the two cake pans you prepared earlier. Pop them in the oven and bake for around 25 minutes.
You can check if they’re ready by poking a skewer or small knife through the centre of the cake. You want it to come out clean.
If it comes out with cake batter on it, it’s not quite ready. Pop it back in the oven for a few more minutes, checking the centre of the cake periodically until it’s done.
Remove your cakes from the oven and allow them to cool, in the pans, for around 10 minutes.
Once they’ve been out of the oven for 10 minutes, gently run a small knife around the edges of the pans to loosen the cakes, then transfer them to a wire rack to cool completely.
Begin preparing your chocolate fudge icing by mixing together vegan butter, cocoa powder, powdered sugar, and plant-based milk. If you like, you can also use a pre-prepared vegan icing from the supermarket.
Once everything is combined, you should have a thick frosting. Spread it over the first cooled cake using a butter knife or spatula. Place the other cooled cake on top and decorate with some more frosting.
You can also pipe some chocolate swirls around the edges if you want as I did. This is purely for decoration so obviously, it isn’t essential. But it does make for a very pretty vegan chocolate cake!
If you like that “fudgy” chocolate cake texture, leave the icing to harden slightly. Then cut into slices and enjoy!
You can store this vegan chocolate cake in a cool, dark place for around 3-4 days. But I guarantee it won’t last that long!
Can I Freeze Vegan Chocolate Cake?
Yes! I’d recommend wrapping the sponges in cling film/plastic wrap before freezing. To defrost, unwrap the cakes and thaw them for a couple of hours at room temperature. Then you can frost and assemble the cake just before serving.
Alternatively, you can make the chocolate cake as per the recipe instructions then freeze in slices. I find that this works best by storing each slice in a Tupperware box with a lid. Again, just sit them at room temperature for 2-3 hours to defrost.
Let me know what you think of this recipe by leaving a comment and rating below.
A simple vegan chocolate cake recipe with fudgy chocolate icing.
- 200 g Caster sugar (3/4 cup + 2 tablespoons)
- 200 g Vegan butter (7/8 cup)
- 200 g Self-raising flour (1 + 1/2 cups)
- 3 Tablespoons Cocoa powder
- 250 ml Plant-based milk of your choice (1 cup)
- 6 Tablespoons Vegan butter
- 300 g Powdered sugar (2 + 2/3 cups)
- 60 g Cocoa powder (1/2 cup)
- 80 ml Plant-based milk of your choice (1/3 cup)
Preheat oven to 180C/ 350F and line or grease two 7" cake pans.
In a medium-sized bowl, cream the butter and sugar together until pale and fluffy.
Add in the flour, cocoa powder, and milk. Fold everything in using an electric whisk or wooden spoon until smooth.
Divide the batter between the two cake tins and bake on the middle shelf of the oven for 25 minutes. Make sure it's baked all the way through by piercing a skewer through the middle- it should come out clean.
Allow the cakes to cool for around 10 minutes, then run a knife around the edges to loosen them from the pans. Transfer the cakes to a cooling rack until completely cold.
Prepare your chocolate icing by mixing together the butter, powdered sugar, cocoa powder, and milk together until completely smooth.
Spoon half of the icing onto the first cake and spread it all over using a butter knife or spatula.
Place the second cake on top and spread on the remainder of the icing. If you like, you can save a few tablespoons to pipe swirls around the edges for decoration.
Leave the icing to set for around 1 hour at room temperature (or in the fridge) before cutting into slices.
*Store in a cool, dry place for up to 4 days.