Vegan Chocolate Cake

Vegan Chocolate Cake

This Vegan Chocolate Cake is rich, indulgent and perfectly sweet: everything you’d want from a chocolate cake! 

Vegan Chocolate Cake

It took several attempts, but I’m really happy with how this sponge turned out: it’s light and fluffy and rich at the same time. 

This Vegan Chocolate Cake is also so much easier to make than a regular chocolate cake! Just mix together a dairy-free chocolate spread (which you can find in local health stores and hopefully most supermarkets) with flour, any type of dairy-free yogurt (a thin, runny one is good) and any kind of milk.

The chocolate spread makes the cake perfectly sweet and adds a rich flavour, whilst the addition of the yogurt makes it extra moist, fluffy and tender.

It’s very important to add the vinegar and bicarbonate of soda, as the acidic vinegar and alkali bicarb will react in the mixture and make the cake rise – this is how you can make a sponge rise successfully without eggs.

If you’re looking for a gluten-free or refined sugar free chocolate sponge cake, check out this Gluten-Free Vegan Chocolate Sponge Layer Cake.

I like to serve this Vegan Chocolate Cake with a scoop of (dairy-free) vanilla ice cream and with my easy 3-ingredient chocolate fudge sauce for extra decadence.

Vegan Chocolate Cake

Want more cakes? Then you might like my: 

Looking for more chocolate treats? Check out my: 

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Chocolate Cake
Vegan Chocolate Cake
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This Vegan Chocolate Cake is rich, indulgent and perfectly sweet. 

Course: Dessert
Servings: 6
Calories: 178 kcal
For the cake:
  • 4 tablespoons chocolate spread (ensure dairy-free/vegan if necessary)
  • 6 tablespoons dairy-free yogurt (coconut yogurt, soy yogurt, almond yogurt all work well, just make sure you use one with a relatively thin consistency, or thin out with water or milk)
  • 1 tablespoon vinegar
  • Pinch of salt
  • 150 g (1 1/4 cups)self-raising flour + 1 teaspoon baking powder (or plain flour + 2 teaspoons baking powder)
  • 1/4 teaspoon bicarbonate of soda
  • 2 tablespoons cocoa powder
  • 60 ml (1/4 cup) milk, any kind
For the icing:
  • 40 g (1.5oz) dark chocolate (ensure dairy-free if necessary)
  • 2 tablespoons icing sugar
  • 2 tablespoons milk, any kind
For the chocolate fudge sauce:
  • 40 g (1.5oz) dark chocolate (ensure dairy-free if necessary)
  • 2 tablespoons icing sugar
  • 6 tablespoons milk, any kind
For the cake:
  1. Preheat oven to 180 degrees (350 degrees)

  2. Mix together the chocolate spread, yogurt, vinegar and salt in a bowl 

  3. Sift in the flour, baking powder, bicarbonate of soda and cocoa powder 

  4. Add the milk and carefully fold in (add a little more milk if it looks too dry)

  5. Transfer mixture to a greased baking tin lined with greaseproof paper (I used an 18cm/7inch baking tin)

  6. Bake in oven for around 20 minutes, until risen and an inserted skewer comes out clean

  7. Once out of the oven, remove the cake from the baking tin and place on a wire rack to cool
For the icing:
  1. Melt the chocolate in a bain-marie (or the microwave)

  2. Stir in the icing sugar and milk once you've taken it off the heat
  3. Once the cake has cooled completely, cover with the icing

  4. The cake keeps covered in the fridge for up to a few days 

For the chocolate fudge sauce:
  1. Place the chocolate, icing sugar and milk in a saucepan and heat gently, stirring frequently, until the chocolate is melted 

  2. It's best to make this when serving the cake, and to serve it hot

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