Easy Vegan Chocolate Cake

This moist chocolate cake needs no introduction at all. I will say it’s very chocolatey, extremely more-ish and easy to make too.  Rich, light, and perfect for those chocolate cravings.   Simply sublime and decadent – I really wanted to call it ‘Death by Chocolate’ !

I’ve been making chocolate cake for years on end, and this is by far the easiest and most rewarding one I have ever made so far.  It’s my daughter’s Birthday this summer and she has already put her request in.

My partner is very fussy over any chocolate dessert and he gave this the thumbs and toes up – so, if you’re looking for a very chocolatey cake, rich, cuts beautifully, can be frozen, but best served fresh – then look no further, this, is your CAKE !  Let me know in the comments below how yours turned out.

Serves 6-8

INGREDIENTS
225g self-raising flour 
150g  brown sugar
175g vegan margarine 
50g ground blanched ground almonds (almond meal)
2 Tbsp cornflour (cornstarch)
½ tsp baking powder
½ tsp bicarbonate of soda
150ml soya milk plus 1 Tbsp
4 Tbsp sieved dark chocolate powder

Chocolate Frosting
3¾ cups (450g) icing sugar
3 Tbsp (45g) vegan margarine or refined coconut oil (melted)
80g dark chocolate, melted

Method for Frosting
Add this to a bowl and whisk until rich and thick – set aside for frosting the cake (once it has cooled down completely).

METHOD FOR CAKE

Sift the dried ingredients except for the sugar and the ground almonds (almond meal).

Preheat your oven to 180C/350F/Gas Mark 4.

Put sugar and vegan margarine in a the bowl of your food processor and cream until light and fluffy.

Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to over mix otherwise you will land up with a dense cake.

Transfer cake batter into prepared (greased and lined) cake tin approx 8 inches in diameter, and bake in your preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.

Whilst your cake is baking prepare the chocolate frosting (see above) and set it aside.

When a stick comes out clean your cake is ready – take the cake out of the oven and let it stand in the tin for 10 minutes to cool off.

Once the cake has cooled down, take it out of the tin, allow to cool completely, and then spoon on the frosting (be patient and give it time to cool).

Be sure to cover the cake, and chill it in the fridge for a couple of hours before serving.

All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

Easy Vegan Chocolate Cake

Recipe by Miriam SorrellCourse: Desserts, SweetsCuisine: American
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

Easy Vegan Chocolate Cake

INGREDIENTS

  • 225g self-raising flour

  • 150g  brown sugar

  • 175g vegan margarine

  • 50g ground blanched ground almonds (almond meal)

  • 2 Tbsp cornflour

  • ½ tsp baking powder

  • ½ tsp bicarbonate of soda

  • 150ml soya milk plus 1 Tbsp

  • 4 Tbsp sieved dark chocolate powder

  • Chocolate Frosting
  • 3¾ cups (450g) icing sugar

  • 3 Tbsp (45g) vegan margarine or refined coconut oil (melted)

  • 80g dark chocolate, melted

METHOD

  • Method for Frosting
  • Add this to a bowl and whisk until rich and thick – set aside for frosting the cake (once it has cooled down completely).
  • Method for Cake
  • Sift the dried ingredients except for the sugar and the ground almonds (almond meal).
  • Preheat your oven to 180C/350F/Gas Mark 4.
  • Put sugar and vegan margarine in a the bowl of your food processor and cream until light and fluffy.
  • Add all the remaining wet and dry ingredients into the bowl and mix until well combined but take care not to over mix otherwise you will land up with a dense cake.
  • Transfer cake batter into prepared (greased and lined) cake tin approx 8 inches in diameter, and bake in your preheated oven for 50-55min until skewer inserted into centre comes out clean and you get a nice spring back from the sponge as you touch it.
  • Whilst your cake is baking prepare the chocolate frosting (see above) and set it aside.
  • When a stick comes out clean your cake is ready – take the cake out of the oven and let it stand in the tin for 10 minutes to cool off.
  • Once the cake has cooled down, take it out of the tin, allow to cool completely, and then spoon on the frosting (be patient and give it time to cool).
  • Be sure to cover the cake, and chill it in the fridge for a couple of hours before serving.  Enjoy !

 
  • 12
    Shares

2 Comments

  1. My my!!!! Just perfect with afternoon tea… Only I have to do with the perfect photo of your great epic cake!!! Well done Miriam xx hard work truly pays off!!!

     
  2. Hi Marie, thanks for that. Hope you make and enjoy it too soon !

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

*