Vegan Chocolate Cake

4.98 from 69 votes

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 Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: All

Servings: slices

Calories: 609kcal

Author: Richard Makin

Equipment

High Speed Blender
Stand Mixer or Electric Whisk
2 20cm/8 inch Springform Cake Tins

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
½ teaspoon vanilla bean paste

For the Chocolate Sponge

300 g soy milk unsweetened and unflavoured, at room temperature
1 teaspoon lemon juice
100 g vegetable oil
220 g plain white flour
100 g cocoa powder
2 teaspoon baking powder
1 teaspoon bicarbonate of soda aka "baking soda"
1 tablespoon 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 teaspoon psyllium husk powder or sub for 3 tablespoon 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

Metric - US Customary

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.
135 g deodorised coconut oil
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.
145 g soy milk
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.
25 g icing sugar, ½ teaspoon vanilla bean paste
Cover and place in the fridge while you bake the cake.

To Make the Cake

Preheat the oven to 180 °C. 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.
300 g soy milk, 1 teaspoon lemon juice, 100 g vegetable oil
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.
220 g plain white flour, 100 g cocoa powder, 2 teaspoon baking powder, 1 teaspoon bicarbonate of soda, 1 tablespoon instant espresso powder
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.
70 g vegan butter, 250 g caster sugar
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.
60 ml water, 2 teaspoon psyllium husk powder
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.
180 g dark chocolate
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.
240 g vegan cream cheese, 200 g icing sugar

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