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Vegan Chocolate Cake
5 from 15 votes

Vegan Chocolate Cake

Light and fluffy chocolate cake with a creamy, dairy-free truffle frosting.

Prep Time
50 mins
Cook Time
17 mins
Servings: 12
Calories: 530 kcal
Course: Dessert
Cuisine: Vegan

Ingredients

  • 315 ml soy milk
  • 1+½ tablespoons Apple cider vinegar*
  • 180 g vegan butter
  • 325 g all-purpose flour
  • 3 Tablespoons cocoa powder unsweetened
  • 1 Teaspoon bicarbonate of soda
  • 200 g caster sugar aka superfine sugar
For the chocolate truffle frosting**
  • 300g dark chocolate 60-70% cocoa, semi-sweet
  • 600ml vegan whipping cream (such as Silk or Elmlea)
To top:
  • A few berries I used strawberries, raspberries and blueberries, fresh, handfuls
  • icing sugar optional, to dust

Instructions

For the chocolate truffle frosting:

Notes

  • *Apple cider vinegar can be subbed for white vinegar or lemon juice.
  • **Alternatively, you can frost the cake with a double batch of my vegan dark chocolate ganache.
  • Store in an airtight container in the fridge for up to 3 days.