Recipes, Vegan

Vegan Chocolate Cake


This vegan chocolate cake is dark, rich and moist. Use the darkest unsweetened cocoa powder that you can find. The cake is quite a large cake and can also be baked in 2 x 20 cm pans to make a lovely celebration cake. This mixture can also be used for cupcakes. Line the cupcake liners 2/3 full and bake at 180 degrees celsius for 20 – 25 minutes.
The cake itself is very easy to make.

When making chocolate decorations for vegan cakes, find dark chocolate with a 70% cocoa content. Lindt 70% was used to make the chocolate decorations for this cake. If you can handle the dark bitterness of an 85% cocoa chocolate then go ahead and use that. Children don’t often care for such a strong chocolate flavour, so be mindful of that when baking for children.


Ingredients for Cake

  • 125 g vegan margarine/butter melted (Flora, vegan margarine 60% fat)
  • 15 ml white vinegar
  • 500 ml water
  • 10 ml vanilla extract
  • 420 g self-raising flour
  • 5 ml bicarbonate of soda
  • 5 ml salt
  • 35 g cocoa powder
  • 300 g sugar

Method to make Cake

  • Preheat oven to 180 degrees celsius.
  • Grease the sides and bottom of a 23 cm round or square pan and line the base with parchment. Can also use 2 x 20 cm round pans and sandwich cakes together.
  • Melt vegan margarine in the microwave.
  • Whisk melted margarine, vinegar, water and vanilla together.
  • Sift flour, bicarbonate of soda, salt and cocoa powder together. Add sugar.
  • Add wet ingredients to dry ingredients and whisk until smooth.
  • Spoon mixture into baking pan.
  • Bake for 50 – 60 minutes.
  • Cool in baking pan for 5 minutes before turning out on to a wire rack to completely cool.

Vegan Chocolate Fudge Frosting

  • 90 g vegan margarine (Flora, vegan with 60% fat)
  • 4 TB water
  • 1/3 c caster sugar
  • 1 1/2 c sifted icing sugar
  • 1/4 c cocoa powder
  • 1 tsp vanilla extract
  • melted vegan chocolate for decorations, 70% dark Lindt chocolate. (optional)


  • Measure out vegan margarine, water and caster sugar in a small saucepan.
  • Stir over medium heat until margarine is melted and sugar is completely dissolved. Do not boil mixture.
  • Sift icing sugar and cocoa and add to a mixing bowl.
  • Add melted margarine mixture to icing sugar mixture and whisk so that the mixture is smooth.
  • Cover bowl and place in the fridge till mixture firms up. (an hour)
  • Once mixture has firmed up, take out of fridge and add vanilla.
  • Beat vigorously with a wooden spoon/spatula or with an electric beater.
  • Split cold cake in half and spread half the frosting evenly over the cake layer.
  • Top with remaining cake layer and frost surface of cake.
  • Decorate with shavings of vegan chocolate.
  • Or melt chocolate and drizzle over cake with a teaspoon. Can also use a piping bag and pipe small shapes. Leave to completely set and decorate cake.


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