Mmm, chocolate. One of the great wonders of the world. Many people think that if you go vegan, you can’t have chocolate anymore, but thankfully that is not true at all! If you know me, you’ll certainly know chocolate is not off the cards. Chocolate is one of my favourite foods, and so for this month’s MiniMoFo I’m sharing my favourite recipe for chocolate cake.
Rich, melt in your mouth cake is generously coated in a smooth, sweet chocolate buttercream, giving you a delicious treat worth remembering. I have made this cake for so many special occasions – it’s great as it is, or served with a scoop of ice cream, but you can also use the base cake recipe and ice it however you fancy! I’ve decorated it with oreos, honeycomb, and even strawberries before.
The cake is made extra chocolatey by having both cocoa powder and melted vegan dark chocolate in the batter. Lots of dark chocolate is vegan – I get mine from Lidl – but check the ingredients to make sure there’s no sneaky milk in there!
The icing also has melted chocolate in it, which means it’ll set up firmer than regular buttercream, so make sure you spread it once you’ve made it – if you put it in the fridge it’ll harden up and, whilst it’ll be tasty, it won’t spread on your cake.
Vegan Chocolate Cake
- For the Cake
- 420g plain flour
- 1 1/2 tsp baking powder
- 60g cocoa powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 500ml dairy-free milk (I use oat milk)
- 2 tbsp cider vinegar
- 130ml sunflower oil
- 210g sugar
- 2 tsp vanilla extract
- 150g vegan dark chocolate, melted
- 100g vegan butter
- 600g icing sugar
- 15g cocoa powder
- 100ml dairy-free milk
- 1 tsp vanilla
- 180g vegan dark chocolate, melted
For the Icing
- Preheat the oven to 170C/350F
- First, make the cake. Sift the flour, baking powder, cocoa, bicarbonate of soda, and salt into a large bowl.
- In a smaller bowl, mix together the milk and the cider vinegar. Leave for a minute to thicken.
- Into the milk mixture, add the oil, sugar, and vanilla extract. Whisk with a fork until well combined.
- Slowly pour the wet ingredients into the dry until well mixed through.
- Next, add the melted chocolate to the cake batter and stir thoroughly.
- Pour the cake batter evenly into 2 lined cake tins, and place in the preheated oven for 30-35 minutes, until a knife inserted into the centre comes out clean.
- Leave to cool in the tins for ten minutes, then transfer onto a wire rack to cool.
- Once the cakes are completely cool, make the icing.
- Begin by combining the butter, cocoa, and a third (200g) of the icing sugar in a large bowl. You can use an electric whisk, or just mix it really well by hand.
- Add in another third of the icing sugar, mix well again.
- Add in the final third, the milk, and vanilla, and beat until completely combined.
- Finally, mix through the melted chocolate, beating until the icing is light and fluffy. If it’s too thick for your liking, add a little more milk, if it’s too thin, a little more icing sugar.
- Spread icing on the top of one of your cooled cakes, and place the second cake on top of it.
- Place a large spoonful of icing on top of the top cake, and spread it around the top and sides of the cake. Repeat until the icing is used up and/or the cake is covered to your liking!