Vegan chocolate cake: how to make it?

A delicious and nutritious option to take care of our diet.

Chocolate cake is definitely a big weakness for many people; however, this may not be as recommended, especially for those looking to take care of their dietary health.

The good news is that you can always have options, like choosing to eat a vegan one, which if you don’t let the ingredients be your guide, can be just as delicious as another.

Here we show you a recipe with which you will start to love Vegan chocolate cake

Vegan chocolate cake

Servings: 16 slices, prep time: 30 minutes, cook time: 30 minutes.


  • 2 tablespoons apple cider vinegar
  • 1 cup soy milk or other vegan milk (240 ml)
  • 2 cups sugar, (400g)
  • 2 cups all-purpose flour (240 g)
  • 3/4 cup unsweetened cocoa powder (60 g)
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1/2 cup + 2 tsp oil, (100g + 2 tsp)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water + 1 tbsp instant coffee blended until dissolved, (243ml) stir just before needed so it’s still hot

Ingredients for the icing

  • 1 cup unsweetened cocoa powder (80 g)
  • 1/2 cup unsalted vegan butter (softened)
  • 1 teaspoon vanilla extract
  • A pinch of sea salt
  • 2 1/2 cups to 3 cups powdered sugar (390 g for 3 cups)
  • 1/3 cup vegan milk, + 1 additional tbsp if needed


Grease and flour two 9-inch cake pans and line with parchment paper. This is essential so that the cake does not stick. If you are making an 8″ cake, check the notes.
Heat the oven to 350°F/180°C.

In a small bowl, add the apple cider vinegar and soy milk and stir to combine. It will curdle. Leave besides.

Beat sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until well blended. Add the milk mixture, oil and vanilla and coffee water. Beat with an electric mixer on medium speed for about 2 minutes until everything is combined. Scrape down the sides of the bowl and stir once more to make sure everything is incorporated.

Pour the batter evenly into the cake tins and bake for 35 minutes. Remove from oven and let cool at least 30 minutes to 1 hour in pan on wire rack before removing from pan and placing on wire rack to cool completely.

Frosting Instructions

Add the cocoa powder, vegan butter, 2 1/2 cups powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing on low speed, gradually increasing the speed until very thick and smooth. Add additional powdered sugar 1/2 cup at a time until it reaches your desired thickness and consistency. If needed, add the other half of the milk about 1 tablespoon at a time.

The big end

Frost the cakes and decorate. The icing will come to room temperature. Enjoy!
Place 1 of the completely cooled cakes on a plate (or any large enough plate) and pour half of the frosting on top. Coat top and sides, spreading evenly.

Place the remaining cake upside down on top of the frosting cake and spread the remaining frosting over the top and sides, blending the top and bottom of the sides as you go.

If you are using 3 layers, do the same, but divide it into three.

Decorate with a little chocolate or extra grated cocoa powder! The icing hardens perfectly at room temperature. Slice and enjoy!


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