The Best Vegan Chocolate Cake

Name: The Best Vegan Chocolate Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 serving
Ingredients: 1 ¼ cups vegan milk; 1 tablespoon lemon juice; ⅔ cup vegan butter; 3 tablespoon golden syrup; 1 teaspoon instant coffee granules; 2 ¼ cups all-purpose flour; ¾ cup sugar; 4 tablespoons cocoa powder; 3 teaspoons baking powder; 1 teaspoon baking soda; ⅓ cup vegan butter; 1 ⅔ cups icing sugar; 4 tablespoons cocoa powder; 2 tablespoons water

User Reviews

4.9

677 reviews

Excellent

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings
12
Calories
400 kcal
Course
Dessert
Cuisine
American, International

The Best Vegan Chocolate Cake

Yuliana Reed

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The Best Vegan Chocolate Cake uses plant-based ingredients like vegan milk, butter, and golden syrup to create a moist, tender crumb with a deep chocolate taste. Cocoa powder and optional instant coffee enhance the flavor, while baking powder and baking soda provide lift. The two-layer cake is finished with a smooth vegan chocolate frosting combining vegan butter, icing sugar, cocoa powder, and water for a balanced sweetness and creamy texture.

Description

This vegan chocolate cake relies on a combination of lemon juice mixed into vegan milk to mimic buttermilk, which activates the baking powder and soda and produces lightness in the crumb. Melting vegan butter with golden syrup and optional instant coffee adds flavor depth before blending with the dry ingredients—flour, cocoa, sugar, and leavening. Baking in two 8-inch round pans yields tender layers that hold together well.

The accompanying vegan frosting balances sweet and chocolate flavors with a creamy, spreadable texture, perfect for sandwiching the cake layers and coating the exterior. Optional additions like coffee highlight the chocolate notes without changing the cake's moistness.

This recipe offers flexibility: self-raising flour can replace plain flour with omission of baking powder; it can be adapted to cupcakes or scaled up for three layers. Freezing unfrosted layers is possible, and sugar source should be checked for vegan suitability depending on region.

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Ingredients

Servings

1 ¼ cups vegan milk soy, almond etc, 300ml
1 tablespoon lemon juice (or apple cider vinegar or white vinegar)
⅔ cup vegan butter 150g
3 tablespoon golden syrup use your favorite liquid sweetener (maple will make a slightly less sweet cake, or corn syrup or agave or maple syrup
1 teaspoon instant coffee granules or espresso powder, optional
2 ¼ cups all-purpose flour 275g aka plain flour
¾ cup sugar 175g
4 tablespoons cocoa powder unsweetened
3 teaspoons baking powder
1 teaspoon baking soda aka bicarb of soda

For the vegan chocolate frosting (double to cover the sides as well)

⅓ cup vegan butter room temperature, 75g
1 ⅔ cups icing sugar confectioner's sugar, powdered, 200 g
4 tablespoons cocoa powder unsweetened
2 tablespoons water

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Instructions

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Preheat the oven to 350°F (180°C/ 160°C fan/ Gas mark 4). Lightly grease 2 x 20cm/8inch round baking pans.
Stir the lemon juice (or vinegar) into the milk and set aside to thicken and 'curdle' slightly into buttermilk.
In a pot over a medium heat, melt the butter, syrup and coffee (if using) together. Set aside to cool slightly.
Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.
Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.
Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.
Meanwhile, to make the icing beat together all ingredients until smooth.
When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.

Notes

Substitute self-raising flour for plain flour and omit baking powder for a simpler rise.
The lemon juice added to vegan milk curdles it slightly, creating a buttermilk-like effect important for the cake’s texture.
Use any liquid sweetener like maple, corn syrup, or agave; maple syrup yields a milder sweetness.
Mix wet and dry ingredients gently to avoid overworking the batter.
Omitting coffee is possible; it enhances chocolate flavor but is optional.
Unfrosted cakes freeze well for up to one month.
Increase the recipe by 50% to make a three-layer cake.
Adapt the recipe to make vegan cupcakes by adjusting bake times to 15-20 minutes.
Ensure vegan sugar is used according to regional availability.

Nutrition Information

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Serving 1g Calories 400kcal (20%) Carbohydrates 63g (21%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 2g (10%) Sodium 150mg (6%) Fiber 4g (16%) Sugar 40g (80%)