Recipe: vegan chocolate cake


I found this recipe on Veggie Desserts and it is my most successful attempt at vegan baking so far. I’ve baked it for people without telling them it’s vegan and they have no idea. It has no weird ingredients in it and is truly delicious – enjoy!


  • 300 ml dairy-free milk (I used almond)
  • 1 tbsp lemon juice
  • 150 g non-dairy margarine
  • 3 tbsp agave syrup (you can use golden syrup or maple)
  • 1 tsp instant coffee granules
  • 275 g self-raising flour
  • 175 g granulated sugar
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp bicarbonate of soda (baking soda)


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

  • 75 g non-dairy margarine
  • 200 g  icing sugar
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water



  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  2. Stir the lemon juice into the milk and set aside.
  3. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  4. Sieve the flour, cocoa, caster sugar and bicarbonate of soda into a large mixing bowl.
  5. Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.
  6. Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean.
  7. Allow the cakes to cool in the tins for five minutes, then turn out onto a wire rack to cool completely.
  8. Meanwhile, to make the icing beat together all ingredients until smooth.
  9. When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake (and on the sides if you are covering all over).

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