In celebration of Vegan Cake Day, why not try our super easy vegan chocolate cake? We used vegan butter, olive oil and vegan chocolate to create a perfectly moist, springy cake topped in a decadent chocolate ganache. This is an easy cake to make for a vegan friend’s birthday, celebration or just for some fun!
Easy Vegan Chocolate Cake
HANDS-ON TIME 20 min | TOTAL TIME 1 hr 45 min | SERVES 10-12
INGREDIENTS
Vegan Chocolate cake
- 20 grams vegan butter, melted, for the cake tin
- 3 Tbsp. cocoa powder, for the cake tin
- 6 cups flour
- 1 cup cocoa powder
- 2 tsp. salt
- 4 tsp. baking soda
- 4 cups brown sugar
- 4 cups boiling water
- 3 Tbsp. instant coffee granules
- 1 Tbsp. vanilla essence
- 20 ml white vinegar
- 330 ml olive oil
Vegan chocolate ganache
- 100 grams vegan dark chocolate, finely chopped
- 150 grams tinned coconut cream
- Pinch salt
To serve
- 80 grams chocolate, for curls
- 150 grams berries of choice
- Edible flowers
METHOD
For the vegan chocolate cake
PREHEAT oven to 180°C. Brush a thin layer of melted butter inside a 26cm-diameter bundt tin and dust over the cocoa powder, tapping out any excess. Spray over a layer of non-stick spray.
SIFT the flour, cocoa, salt and baking soda in a bowl and whisk in the sugar.
COMBINE the coffee and boiling water together in a separate bowl and mix until dissolved. Add vanilla, vinegar and oil and mix well to combine.
POUR the wet ingredients into the dry ingredients and whisk to form a smooth batter.
POUR the cake batter into the prepared cake pan and bake for 1 hour 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool completely before turning the cake out of the pan.
Vegan chocolate ganache
PLACE the chocolate in a heat-proof bowl.
HEAT the coconut cream in a small pot until steaming and pour over the chocolate. Allow to sit for a moment and stir to create a smooth, glossy ganache. Sprinkle in salt and stir to combine.
Chocolate curls
USE a vegetable peeler or small knife to carefully shave small chocolate curls from the smooth back of the chocolate slab.
To assemble
POUR the ganache over the cooled cake and serve topped with chocolate curls, berries and flowers.
Tip from the team: Don’t have a bundt tin? Make an equally easy vegan chocolate cake using a large sheet cake instead! Pour the warm ganache over the cake to create a shiny glaze, or allow the ganache to cool and spread over the cake like icing.
Easy Vegan Chocolate Cake
Ingredients
- Vegan Chocolate cake
- 20 grams vegan butter, melted, for the cake tin
- 3 Tbsp. cocoa powder, for the cake tin
- 6 cups flour
- 1 cup cocoa powder
- 2 tsp. salt
- 4 tsp. baking soda
- 4 cups brown sugar
- 4 cups boiling water
- 3 Tbsp. instant coffee granules
- 1 Tbsp. vanilla essence
- 20 ml white vinegar
- 330 ml olive oil
- Chocolate ganache
- 100 grams vegan dark chocolate, finely chopped
- 150 grams tinned coconut cream
- Pinch salt
- To serve
- 80 grams chocolate, for curls
- 150 grams berries of choice
- Edible flowers
Instructions
For the vegan Chocolate cake
PREHEAT oven to 180°C. Brush a thin layer of melted butter inside a 26cm-diameter bundt tin and dust over the cocoa powder, tapping out any excess. Spray over a layer of non-stick spray.
SIFT the flour, cocoa, salt and baking soda in a bowl and whisk in the sugar.
COMBINE the coffee and boiling water together in a separate bowl and mix until dissolved. Add vanilla, vinegar and oil and mix well to combine.
POUR the wet ingredients into the dry ingredients and whisk to form a smooth batter.
POUR the cake batter into the prepared cake pan and bake for 1 hour 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool completely before turning the cake out of the pan.
Chocolate ganache
PLACE the chocolate in a heat-proof bowl.
HEAT the coconut cream in a small pot until steaming and pour over the chocolate. Allow to sit for a moment and stir to create a smooth, glossy ganache. Sprinkle in salt and stir to combine.
Chocolate curls
USE a vegetable peeler or small knife to carefully shave small chocolate curls from the smooth back of the chocolate slab.
To assemble
POUR the ganache over the cooled cake and serve topped with chocolate curls, berries and flowers.
Notes
Don’t have a bundt tin? Make a large sheet cake instead! Pour the warm ganache over the cake to create a shiny glaze, or allow the ganache to cool and spread over the cake like icing.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: Cheesy prosciutto rice cakes
https://www.foodandhome.co.za/recipes/cheesy-prosciutto-rice-cakes
ALSO SEE: Coconut, papaya & macadamia bowl
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.