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vegan chocolate cake
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4.64 from 30 votes

Vegan Chocolate Cake

Your new go-to vegan chocolate cake! Sandwiched with home-made vegan whipped cream and enrobed with vegan chocolate cream cheese frosting. It's perfect for a celebration (or just a Tuesday!)
Prep Time30 mins
Cook Time45 mins
Chilling Time3 hrs
Total Time4 hrs 45 mins
Course: Dessert
Cuisine: All
Keyword: chocolate, chocolate cake, vegan chocolate cake
Servings: 12 slices
Calories: 611kcal
Author: Richard Makin

Equipment

  • High Speed Blender
  • stand mixer

Ingredients

For the Whipped Creme

  • 135 g deodorised coconut oil aka "refined coconut oil"
  • 145 g soy milk unsweetened and unflavoured, at room temperature
  • 25 g icing sugar sifted
  • 1/2 tsp vanilla bean paste

For the Chocolate Sponge

  • 300 g soy milk unsweetened and unflavoured, at room temperature
  • 1 tsp lemon juice
  • 100 g vegetable oil
  • 220 g plain white flour
  • 100 g cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda aka "baking soda"
  • 1 tbsp instant espresso powder
  • 70 g vegan butter "block" variety, not margarine, at room temperature
  • 250 g caster sugar aka "superfine sugar"
  • 60 ml water at room temperature
  • 2 tsp psyllium husk powder or sub for 3 tbsp ground flax seeds

For the Chocolate Cream Cheese Frosting

  • 180 g dark chocolate at least 60% cocoa solids
  • 240 g vegan cream cheese violife works best, at room temperature
  • 200 g icing sugar

Instructions

To Make the Whipped Creme

  • Place the coconut oil in a microwave safe bowl. Melt the coconut oil in ten second bursts in the microwave until just melted. If the oil gets hot, set aside to cool to just above room temperature.
  • Place the room temperature soy milk and just melted coconut oil in the cup of a high-speed blender. Blend until completely smooth and combined, remove and shake the cup then blend again. Place the creme in the fridge along with the bowl of a stand mixer to chill for a minimum of 3 hours, ideally overnight.
  • Once the bowl and the creme are completely chilled, remove from the fridge. Pour/spoon the creme into the chilled mixing bowl and fit the stand mixer with the whisk attachment.
  • Whisk on medium speed until soft peaks form. Add the icing sugar and vanilla then whisk again until stiff peaks form. Do not overwhip as the creme will split.
  • Cover and place in the fridge while you bake the cake.

To Make the Cake

  • Preheat the oven to 180c/155f (fan). Line two 20cm/8 inch springform cake tins with baking parchment. Set aside.
  • In a measuring jug, whisk together the soy milk, lemon juice and vegetable oil. Set aside.
  • In a medium bowl, sieve together the plain white flour, cocoa powder, baking powder, baking soda and instant espresso. whisk to combine and set aside.
  • Place the vegan butter and caster sugar in the bowl of a stand mixer fitted with the creaming paddle attachment. Beat on medium speed until combined into a smooth paste.
  • In a small bowl, whisk together the water and psyllium husk powder then immediately add to the stand mixer and beat on medium speed until combined - don't worry if the mixture looks split at this stage.
  • Add half of the flour mixture to the stand mixer and beat on low speed until just combined. Add half of the soy milk mixture and beat again. Repeat until all the flour mixture and soy milk mixture is added.
  • Divide the batter between the two cake tins. Shake and tap the tins gently to create an even layer of batter. Place in the oven to bake for 30 minutes.
  • When baked, remove from the oven and set on a wire cooling rack for 10 minutes. Carefully remove the cake tin and leave on the rack again to cool completely. Meanwhile make the chocolate cream cheese frosting.

To Make the Chocolate Cream Cheese Frosting

  • If using bar chocolate, chop it into fine chunks. Place the chocolate in a microwave safe bowl. Melt the chocolate in ten second bursts in the microwave until just melted, stirring well after each burst. Set aside to cool slightly.
  • In a separate medium bowl, add the vegan cream cheese and whisk until smooth. Add the melted chocolate and whisk again. Finally add the sifted icing sugar and whisk again until completely combined. You should have a smooth, glossy frosting. Cover and set aside at room temperature until you're ready to assemble the cake.

To Assemble the Cake

  • Place one layer of sponge on your serving plate and top with the whipped cream, spread into an even layer. Follow with the second layer of sponge.
  • Frost the top and sides of the cake with the chocolate cream cheese frosting and pipe decorations on top if desired.

Nutrition

Calories: 611kcal | Carbohydrates: 70g | Protein: 7g | Fat: 38g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 232mg | Potassium: 391mg | Fiber: 7g | Sugar: 45g | Vitamin A: 374IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 4mg