Cake

Vegan Chocolate Cake

By Sara Kidd March 7, 2020 7 Comments

This vegan chocolate cake is rich, fluffy and moist. Perfect for birthdays, carving cakes and it stores well due to its great texture. It’s not heavy or dense like a traditional chocolate mud cake or dry like an overbaked sponge. It’s in between like a butter cake. Here are a few baking tips for this vegan chocolate cake:

You can bake this as a tall 6-inch like the photos or a flatter 8-inch size. If you bake in an 8 inch you need to reduce your baking time to 35-37 minutes.
For a great chocolate flavour, I recommend using a high quality dutch cocoa powder.
You can further enhance the flavour of this cake by adding a teaspoon of espresso powder or chocolate essence.
Spray or brush sugar syrup or water between the layers if you’re not eating the cake straight away or storing in the fridge. I do this regardless to add moisture to the cake.
Use canned unsweetened coconut milk for this recipe.

Here are the key steps photographed so you know what to expect.

Make sure to aerate your flour cocoa mix with a whisk before adding to the creamed butter.

Vegan Chocolate Cake

★★★★★

5 from 7 reviews

Author: Sara Kidd
Total Time: 1 hour 5 minutes
Yield: 1 2 layer 6 inch cake 1x

Print Recipe

Description

No fail moist vegan chocolate cake recipe

Ingredients

Units Scale

1 tbsp ground flaxseed
2 1/2 tbsp boiling water
200 g vegan butter or margarine (room temperature)
200 g caster sugar
300 g plain all purpose flour
50 g cornflour or cornstarch
100 g dutch processed cocoa powder
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
1 tsp cinnamon
400 mls canned coconut milk (not low fat and unsweetened)
50 mls boiling water

Instructions

Preheat oven 160°C/320°F and line 2 x 6IN / 15.24CM cake tins with baking paper, grease with oil and dust with some of the dry ingredients when it's mixed together.
Mix ground flaxseed with boiling water and mix together with a fork. Set aside so it can thicken.
In the bowl of a stand mixer with a paddle attachment, cream together butter and sugar until creamy with no lumps.
Sieve flours, cocoa, baking powder, baking soda, salt and cinnamon in a small mixing bowl. Mix with a whisk to areate and combined.
In a small jug mix coconut milk and flax egg replacer and mix well.
Add one-third of the flour mix very slowly and mix on lowest speed to the creamed butter, then add one-third of the liquid. Repeat until all ingredients are just combined. It will be a thick batter.
Whilst on the lowest speed, trickle boiling water down the side of the mixing bowl. Mix until just combined.   Divide between tins. If you want perfect layers, weigh the cake tins with batter in them. Tap tins on the bench to release air bubbles, bake 47 to 50 mins, check with a skewer through the centre, if it comes out almost clean it's ready.
Let cool in the tin for 5 minutes, then flip on a cake rake.
Level cake layers with a knife and brush or spray sugar syrup or water between layers to add moisture. This will help keep your cake moist for longer. Decorate with vegan whipped cream. I have a recipe for vegan whipped cream coming out next month.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Cake, Chocolate

Keywords: cake, chocolate, vegan, vegan cake

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I also have a recipe for a vegan chocolate gluten-free cake here

Vegan Victoria Sponge Cake

By Sara Kidd February 26, 2020 9 Comments

The Victoria Sponge Cake apparently originated during the Renaissance and was a cake that relied on eggs. Traditionally eaten with a fruit jam and whipped cream, it’s a common favourite that is very easy to make vegan. The texture of this vegan victoria sponge cake is just as soft and fluffy as the non-vegan version. This cake keeps for around 3-4 days in an airtight container. Cakes tend to dry out quicker in the fridge so if you can leave it out, it will keep longer. Here are some tips to perfect this cake:

Make sure all ingredients are at room temperature. I microwave my butter and soy milk for a few seconds just to make sure.
Vanilla is the most important ingredient in this cake. I recommend using a vanilla bean pod or vanilla bean paste.
These cake layers are only 1 inch in height. They only rise a small amount but don’t worry the texture is superb. I don’t recommend using baking strips for this cake if that’s your general practice.
Use 2 cake tins for the best result.
Weigh your cake tins with batter in them to make sure each layer is the same amount.

Here are a few photos to show you the process of making this recipe. It’s a very simple bake.

The batter will be very thick. Don’t overbeat it. Only mix until just combined on the lowest speed.

I used two 8 inches/20cm springform non-stick cake tins for this recipe.

I’ve included my vegan raspberry jam and a simple buttercream recipe. You can also use my Creamcheese buttercream recipe if you want something less sweet. You can also buy a vegan whipped cream for the filling.