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Thumbnail image of vegan chocolate traybake cake cut into slices

Chocolate Vegan Traybake Cake

Easy, fluffy chocolate party tray bake cake without eggs or dairy!

Course Dessert
Cuisine vegan
Keyword vegan chocolate traybake
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 people
Calories 317 kcal


Chocolate tray bake:

  • 150 g Vegan margarine
  • ½ Teaspoon Instant coffee granules (this intensifies the chocolate flavour- you won't taste the coffee at all) can be subbed for 1 teaspoon vanilla extract
  • 250 ml Soy milk
  • 2 Teaspoons Apple cider vinegar (or lemon juice)
  • 250 g Self-raising flour
  • ½ Teaspoon Bicarbonate of soda
  • 3 Tablespoons Cocoa powder
  • 180 g Caster sugar

Chocolate buttercream:

  • 90 g Vegan block butter or margarine (if using block butter, make sure it's softened at room temperature)
  • 1/2 Teaspoon Vanilla extract
  • 150 g Icing sugar
  • 40 g Cocoa powder
  • 2-4 Tablespoons Soy milk (the amount you need will depend on which type of vegan butter/margarine you use)

To top:


Chocolate traybake:

  1. Preheat your oven to 180°C (or 160°C if you're using a fan oven). Line an 8x10-inch tin with baking paper.

  2. Melt the margarine and stir in the coffee granules until dissolved. Leave to cool for a few minutes.

  3. Mix the soy milk and vinegar together and set aside. This will act as your vegan buttermilk.

  4. In a large bowl, mix together the flour, bicarbonate of soda, cocoa powder and caster sugar.

  5. Add the melted margarine and the vegan buttermilk into the bowl. Mix well to make a smooth cake batter.

  6. Pour the cake batter into your lined tin and spread it out evenly. Bake for 25-30 minutes, until a toothpick through the centre comes out clean.

  7. Let the cake sit in the tin for around 10 minutes then carefully flip it out onto a wire rack. Peel the baking paper off the bottom and leave to cool completely.

Chocolate buttercream:

  1. In a large bowl, mix together the vegan butter and vanilla extract.

  2. Slowly add the icing sugar and cocoa powder, mixing as you go, until smooth. Use as much of the plant-based milk as you need to help loosen it.

  3. Once all of the icing sugar and cocoa powder has been mixed in, use a stand mixer or electric whisk to whisk it for a minute or so until light and fluffy.

  4. Spread the buttercream over the cooled cake and top with chocolate buttons. When the icing is firm to the touch, cut into squares and enjoy.

Nutrition Facts
Chocolate Vegan Traybake Cake
Amount Per Serving (1 slice)
Calories 317 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 151mg7%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 28g31%
Protein 4g8%
* All values are an estimate only and will vary depending on the food brands used.