Vegan cakes can sometimes be tricky to get right due to the lack of eggs which provide structure and moisture. I’ve had my fair share of stodgy and sunken cakes but have found that this recipe is pretty much no-fail, I have no idea why but it works!
It’s never going to taste as good as a cake made with real butter and eggs but if you can’t have either this is a pretty good substitute. I’ve made it for my eldest son’s work events and he received a lot of compliments from people who didn’t even realise it was vegan.
Vegan Chocolate Cake
a tasty chocolate cake made with plant-based ingredients
Servings: 12
Equipment
- 3 8" round cake tins these should be at least 2"/5cm deep
Ingredients
Cake
- 570 ml soya milk or other plant based milk
- 30 ml lemon juice or vinegar
- 285 g dairy free butter
- 150 g golden syrup
- 1 level teaspoon instant coffee granules
- 330 g caster sugar
- 75 g cocoa powder
- 525 g self raising flour
- 1 level teaspoon baking powder
Chocolate Frosting
- 170 g dairy free plain chocolate
- 85 g soya milk or other plant based milk
- 150 g dairy free butter a block style eg Flora Plant is best for this, if you choose a spread your frosting will be too soft
- 300 g icing sugar
- 1 teaspoon vanilla extract
Instructions
- Grease and line the cake tins with non-stick baking paper. Cut three circles using the cake tin as a guide and three long strips to go around the sides. Preheat the oven to 140C (fan).
To make the cake
- Measure the soya milk into a jug and add the lemon juice and coffee granules. Stir well and set aside for a few minutes, stirring occasionally until the coffee granules are completely dissolved.
- Place the dairy free butter and golden syrup in a microwaveable bowl and heat on full power until completely melted – do this in 30 second intervals, stirring well each time. If the melted mixture feels slightly warm set aside to cool to room temperature.
- Mix the caster sugar, cocoa, flour and baking powder together in a large mixing bowl, stirring well to break up any lumps. Pour in the other ingredients – soya milk mix and butter/syrup mix and beat well until you have a smooth batter, which will be quite runny.
- Divide the mixture evenly between the 3 tins and bake for approx 1 hour until cooked. Test the cake by pressing lightly in the centre, if it springs back the cake is ready. If not, keep testing every 5 minutes until you are happy it is done.
- Remove the cakes from the oven and allow to cool in the tin. The cakes will be quite fragile when warm so do not attempt to remove from the tin until completely cold.
To make the frosting
- Melt the chocolate and soya milk together in the microwave on full power for 30 second intervals, stirring well until completely smooth. If the mixture feels warm, set aside to cool to room temperature.
- Beat the dairy free butter and icing sugar together until light and fluffy then stir in the cooled chocolate mix and continue beating until the frosting is smooth and pale in colour.
To assemble the cake
- Remove all the cakes from the tins and if the tops have domed slightly use a large, serrated knife to level them.
- Place one cake on your serving plate, then a generous layer of frosting – spread it evenly with a palette knife and place another cake on top. Add another layer of frosting then the final cake – you may want to turn it upside down so the top is flat and smooth.
- Use the remaining frosting to cover the top and sides of the cake. Sprinkle with some grated chocolate and serve!