Vegan Chocolate Cake

Name: Vegan Chocolate Cake
Prep time: 30 min
Cook time: 35 min
Total time: 125 min
Yield: 4
Cuisine: British
Ingredients: 300 g self-raising flour; 80 g cocoa powder ((sifted)); 250 g caster sugar; 100 g light brown sugar; 1.5 tsp bicarbonate of soda; 0.5 tsp salt; 500 ml oat milk ((or soy) + 2 tbsp apple cider vinegar - mix and leave 5 mins to curdle); 180 ml sunflower oil or light olive oil; 2 tsp vanilla extract; 200 ml hot strong coffee or hot water ((coffee just deepens chocolate, you won't taste it)); 200 g dark vegan chocolate ((chopped)); 200 ml coconut cream from a tin or whippable or any thick oat cream; 2 tbsp maple syrup; 1 pinch salt; 1 Unit decoration to suit ((for the face, keep it simple))

by katplaystennis • 2026

Why some badges are missing

Not gluten-free: self-raising flour → try gluten-free self-raising flour
Not low-FODMAP: self-raising flour → try gluten-free self-raising flour
Not low-histamine: cocoa powder
Not low-GI / diabetic-friendly: self-raising flour → try wholemeal flour
Not kidney-friendly: self-raising flour

Based on listed ingredients — always check labels for allergies.

Prep

30m

Cook

35m

Rest

60m

Serves

Rating

—

Total time · 1h 5m

Ingredients

Kitchen Help

Shopping list

300 g self-raising flour
80 g cocoa powder — (sifted)
250 g caster sugar
100 g light brown sugar
1.5 tsp bicarbonate of soda
0.5 tsp salt
500 ml oat milk — (or soy) + 2 tbsp apple cider vinegar - mix and leave 5 mins to curdle
180 ml sunflower oil or light olive oil
2 tsp vanilla extract
200 ml hot strong coffee or hot water — (coffee just deepens chocolate, you won't taste it)
200 g dark vegan chocolate — (chopped)
200 ml coconut cream from a tin or whippable or any thick oat cream
2 tbsp maple syrup
1 pinch salt
1 Unit decoration to suit — (for the face, keep it simple)

Tools

· 2 x 20cm round cake tins
· baking paper
· knife
· small offset spatula or butter knife

Instructions

Step by step

1
Heat oven to 180C / 160C fan / Gas 4. Line your tins.
2
Whisk flour, cocoa, sugars, bicarb, salt in a big bowl.
3
Whisk oil, vanilla and the curdled oat milk into dry mix. Add hot coffee last and mix until just smooth - it's a thin batter, that's normal.
4
Divide between tins. Bake 30- until a skewer comes out with moist crumbs.
5
Cool completely. This cake is moister the next day, so great to make ahead.
6
Ganache: Heat cream until steaming, pour over chopped chocolate, leave , then stir to glossy. Add maple + salt. Let it thicken until spreadable, not runny.
7
Decorate to your preferred finish.

Tagged

More British recipes →#Baking #Chocolate #Vegan #British

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A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.

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Edit on 2026-11-03

Edited 11/3/2026, 6:07:10 PM

Edit on 2026-11-03

Edited 11/3/2026, 6:07:47 PM