Vegan Chocolate Cake
I have been using this trusty vegan chocolate cake recipe for years and years, including for my business. It is great for tall cakes because it is sturdy and can hold the weight of itself very well.
This vegan chocolate cake recipe makes three layers of chocolate cake. Once baked and cooled you can then use your favourite icing recipe or store bought icing to decorate the cake. I have a recipe for vegan buttercream with instructions on how to make different flavours here. For store bought icing I can recommend Betty Crocker buttercream style icing. All of the flavours currently sold in the UK are suitable for vegans, just be sure to check the ingredients as they can be changed over time.
To stack the cake you can slice the tops off each sponge layer to even them out. Then spread your buttercream over one layer, place the second layer on top, spread another layer of icing and put the final layer of cake on the top (put it on upside down so the bottom of the sponge layer is on the top. This creates a really flat surface for the top of your cake).
You can then crumb coat your cake. This means covering the whole cake in a thin layer of icing to seal the crumbs inside the cake. Once you’ve done this you should put the cake in the fridge for at least 1 hour to firm up.
Once sides of the cake are firm you can do your final layer of icing. you can then use any left over icing to decorate. See the photos in this post for decoration inspiration. I have a recipe and instructions for a vegan chocolate drip if you fancy giving that a try. I use a pointed offset spatula to push small amounts of the ganache over the sides of the cake to form the drips and then quickly refrigerate the cake to set the drips in place.
If you liked this recipe why not try my vegan cookie dough recipe. You could even make a chocolate cookie dough cake by putting pieces of cookie dough on top of the buttercream between each layer!
Vegan Chocolate Cake
Difficulty: Easy16
servings30
minutes25
minutes55
minutesIngredients
540g Plain Flour
600g Caster Sugar
75g Cocoa Powder
1.5 tsp Salt
180ml Sunflower Oil
180ml Maple Syrup
390ml Soya Milk
1 tsp Vanilla Extract
Directions
- In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
- In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing.
- Divide into the three tins (there should be about 600g in each tin). Bake in the oven for 25-30 minutes, until the middle is cooked.
- Allow to cool before layering with your favourite icing recipe (or store bought).
