UK

I’m Jordane, 25, from Norfolk. I have six house rabbits, work at a rabbit rescue, and in my spare time I do photography.

I have been vegan for five years and baking for four. I started baking cakes when I realised that there were no good ones you could easily buy in shops (totally different now though) and a girl needs her cake!

So I searched the internet for recipes and spent hours in the kitchen trialling different techniques and ingredients. I tried ‘healthy’ cakes, full of fancy expensive ingredients, cakes with egg replacers and cakes made with cans of Coke (I wish I was lying), but I finally found a recipe and simple collection of ingredients which work the best.

This is my go-to chocolate cake recipe, moist, chocolatey and decadent. It has been adapted from one of my favourite vegan blogs ‘It Doesn’t Taste Like Chicken’ and is super easy, cheap and quick to make.

 

Chocolate Vegan Cake Recipe

Dry ingredients:

  • 2½ cups Plain flour
  • 2½ cups caster sugar
  • 1 cup good quality cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon bicarb soda
  • ½ teaspoon salt

Wet ingredients:

  • 2 cups non-dairy milk (such as soy or oat)
  • ⅔ cups cooled coffee (you can’t really taste it, it just compliments the chocolate. If you really don’t like coffee or don’t have any, add extra non-dairy milk instead)
  • ⅔ cups vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon vanilla extract

 

Get baking! The Method:

  1. Add all of the dry ingredients to a bowl and whisk together.

Mixing all the dry ingredients

  1. In a separate bowl/ jug, whisk together all of the wet ingredients.

Adding the soya milk!

  1. Pour the wet ingredients into the dry and whisk together until it is combined. Don’t over mix! This is your secret weapon to super light, fluffy cakes.

Time for the mixing of dry and wet!

  1. Divide the batter between two greased and lined 8″ round cake pans. Bake until a toothpick/knife inserted into the center of the cake comes out clean. Let the cakes cool completely before icing.

Perfectly baked

  1. To make the buttercream icing, use a mixer to beat together the non-dairy butter, vanilla extract and vegetable fat. Add the icing sugar bit by bit. If your icing is a little too stiff, add 1 to 2 tablespoons non-dairy milk to soften it up. You ideally want it stiffer for piping but slightly thinner for spreading on the layers or covering a cake.

  1. Level and torte your cakes if you want them looking smart but this isn’t necessary. I have cut my 2 cakes into 4 layers.

Spread that frosting around

  1. Place one layer on your cake board/plate and spread a layer of buttercream over it, making sure not to go right to the edge. This is where you can add jams, curds or extra fillings too. Just be sure to put the buttercream on first. Put the second layer on and continue until the top layer is on. You can either cover the top in icing, leave it plain or decorate with some piping rosettes like i’ve done.

Decorate it however you like!

  1. I added some edible glitter and fake foliage to give it a little something extra and voila! One beautiful, delicious, chocolate cake.

The finished and perfect vegan chocolate cake

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