Vegan Chocolate Cake
The ultimate dairy‑free, egg‑free chocolate treat that’s as easy as it is irresistible.
Introduction
If you’ve ever dreamed of a decadent chocolate cake that’s completely plant‑based, you’re in the right place. This Vegan Chocolate Cake is a show‑stopper: silky ganache, a luscious buttercream, and a hint of amaretto‑infused jam that makes each bite feel like a luxurious indulgence. Best of all, the recipe is beginner‑friendly—no fancy equipment, no complicated techniques, and a straightforward “one‑pot‑style” wet mix that sets the stage for a flawless bake.
Whether you’re hosting a brunch, celebrating a milestone, or simply craving chocolate, this cake will impress. And because it’s vegan, it’s a great way to share the joy of baking with friends who have dietary restrictions or who just love plant‑based treats. Let’s dive in and learn how to create a cake that’s truly stop‑you‑in‑your‑tracks good.
Meal Profile
| Detail | Description |
|---|---|
| Title | Vegan Chocolate Cake |
| Difficulty | Easy |
| Portion | Serves 12 |
| Hands‑on Time | 40 min |
| Oven Time | 1 hour 5–10 min |
| Total Time | ~2 hours (including cooling & firming) |
| Description | Dairy‑free & egg‑free cake with vegan buttercream, amaretto‑jam filling, and silky ganache |
The recipe’s structure is simple: a moist chocolate sponge, a sweet, fruity filling, a rich buttercream, and a glossy ganache finish. The combination of textures—soft cake, smooth buttercream, crunchy jam, and velvety ganache—creates a multi‑layered experience that’s both comforting and sophisticated.
Ingredient Highlight
Below is a quick breakdown of the key ingredients and why they’re essential for this cake’s success. Feel free to swap out any of these for your pantry staples, but keep the spirit of each component.
| Ingredient | Role in the Cake | Tips & Substitutions |
|---|---|---|
| 300 ml unsweetened soy milk | Liquid base that keeps the batter moist and light. | Use oat, almond, or any plant milk. Unsweetened is best to control sweetness. |
| 1 tbsp finely ground/milled chia seeds | Natural binder that replaces eggs, adding a subtle nutty flavor. | Flaxseed meal works similarly; use 1 tbsp ground flaxseed + 3 tbsp water. |
| 1 tbsp lemon juice | Helps activate the chia and adds brightness. | Lemon zest can be added for extra citrus aroma. |
| 1 tsp instant coffee powder | Enhances chocolate flavor without adding liquid. | Brewed coffee works, but instant is easier and less watery. |
| 2 tsp vanilla extract | Deepens sweetness and balances chocolate. | Use pure vanilla or a splash of almond extract for variation. |
| 150 g vegan spread (Vitalite, Flora 100% Natural, etc.) | Provides richness and moisture. | Any plant‑based butter works; choose one with a creamy texture. |
| 3 tbsp agave nectar | Natural sweetener that blends smoothly. | Maple syrup or date syrup are good alternatives. |
| 175 g caster sugar | Classic sweetener that dissolves well. | Brown sugar can add a caramel note. |
| 35 g cocoa powder | Core chocolate flavor. | Use Dutch‑processed for a deeper taste. |
| 300 g self‑raising flour | Gives structure and leavening. | Substitute with all‑purpose flour + 1 tsp baking powder. |
| 200 g dairy‑free dark chocolate (≈45% cocoa) | Adds depth and richness to ganache. | Higher cocoa gives a more intense bite; lower cocoa for milder flavor. |
| 250 ml plant‑based double cream alternative | Creamy base for ganache. | Coconut cream or cashew cream can be used; adjust thickness accordingly. |
| 90 g vegan spread | Buttercream base. | Same as the first spread; consistency matters. |
| 2 ½ tbsp cocoa (sifted) | Enhances buttercream chocolate tone. | Use a fine‑sifted cocoa to avoid lumps. |
| 180 g icing sugar (sifted) | Sweetens buttercream and gives it a smooth finish. | Use superfine sugar for a silky texture. |
| 4–8 tbsp vegan amaretto | Adds a subtle almond‑like warmth to the filling. | Use almond extract or a splash of almond liqueur instead. |
| 6 tbsp good quality black cherry jam | Provides fruity contrast and moisture. | Raspberry or blueberry jam works too; adjust sweetness. |
Why These Ingredients Matter
- Binding & Moisture: The chia seeds and vegan spread work together to replace the structural role of eggs while keeping the cake tender.
- Flavor Depth: Instant coffee, dark chocolate, and cocoa powders deepen the chocolate profile without overwhelming it.
- Texture Contrast: The ganache’s silky sheen, buttercream’s airy lightness, and jam’s chew create an engaging mouthfeel.
- Visual Appeal: The glossy ganache and subtle amaretto glaze give the cake a professional finish that’s Instagram‑ready.
Step‑by‑Step Instructions
Below is a numbered list of the method steps extracted directly from the recipe. Follow these carefully to ensure each layer comes together beautifully.
- Preheat the oven to 160 °C (fan) / gas 4. Line the base and sides of a 23 cm cake tin with parchment paper.
- Whisk the wet mix: In a large jug, combine the soy milk, chia seeds, lemon juice, instant coffee powder, vanilla extract, melted vegan spread, and 3 tbsp agave nectar. Let sit for 5 minutes; a slight curdling is normal—this will help the batter rise.
- Sift the dry mix: In a large bowl, sift together the caster sugar, cocoa powder, and self‑raising flour.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Whisk with a balloon whisk until smooth, then spoon the batter into the prepared tin, smoothing the top with a spatula.
- Bake: Place in the oven for 45 minutes. Then cover loosely with foil and bake an additional 25–30 minutes. The cake is done when it feels springy to the touch and a skewer inserted into the centre comes out clean.
- Cool: Transfer the cake to a cooling rack for 1 hour. Then remove from the tin and leave to cool completely—this can take a few hours if you plan to assemble ahead of time.
- Make the ganache: In a bowl set over a pan of barely simmering water, combine the dark chocolate, plant‑based double cream, 1 tbsp agave nectar, and 90 g vegan spread. Stir occasionally until melted. Alternatively, microwave on medium heat for ~3 minutes. Cool until it begins to firm; to speed up, place the bowl in a larger bowl filled with iced water and stir every minute.
- Prepare the buttercream: Using an electric mixer, beat the 90 g vegan spread until pale. Whisk in vanilla extract and 1 tbsp soy milk. Add 2 ½ tbsp cocoa and 180 g icing sugar; beat until pale and fluffy.
- Cut the cake: Once the cake is completely cool, use a sharp knife to slice it into 3 equal layers.
- Add amaretto: Drizzle 1–2 tbsp amaretto over the cut side of each layer. If you have time, place the layers in the freezer for an hour to firm them up, which makes assembly easier.
- Assemble the cake: Spread half the buttercream on the bottom layer, then spread half the black cherry jam, leaving a 1 cm border. Place the second layer on top, repeat with the remaining buttercream and jam. Use the third (undecorated) layer as the top, and transfer the stack to a serving plate.
- Finish with ganache: Using a palette knife, spread ganache over the sides of the cake, ensuring full coverage. Swirl the remaining ganache over the top to create a glossy finish.
- Set: Leave the assembled cake in a cool place for a few hours until the ganache is firm enough to slice cleanly.
Serving Suggestions & Variations
Classic Presentation
- Slice into 12 even portions and serve with a dusting of cocoa powder or a drizzle of melted dark chocolate.
- Pair with a side of fresh berries or a scoop of coconut‑based ice cream for a balanced dessert.
Flavor Twists
| Variation | How to Modify | Result |
|---|---|---|
| Nutty Crunch | Fold ½ cup chopped toasted almonds into the batter, and sprinkle toasted almond slivers on top of the ganache before it sets. | Adds texture and nutty depth. |
| Minty Delight | Add ½ tsp peppermint extract to the wet mix and a few drops of green food coloring to the ganache. | Refreshing mint undertone, perfect for spring. |
| Citrus Zest | Replace 1 tbsp lemon juice with orange zest, and add 1 tbsp orange liqueur to the amaretto glaze. | Bright, zesty contrast to chocolate. |
| Spiced Layer | Stir 1 tsp ground cinnamon and ¼ tsp ground cardamom into the dry mix. | Warm, aromatic spice profile. |
| Berry Swirl | Swirl a layer of raspberry jam between the buttercream layers instead of black cherry jam. | Tangy berry burst that pairs well with ganache. |
Storage & Reheating
- Storage: Keep the assembled cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate; the ganache will firm up but can be warmed gently in a water bath before serving.
- Reheating: If the cake has been refrigerated, place it in a preheated oven at 120 °C for 10–15 minutes to soften the ganache slightly.
Kid‑Friendly Edition
- Replace the amaretto glaze with a splash of vanilla syrup or a dusting of powdered sugar.
- Use a chocolate‑flavored vegan spread for the buttercream to keep the flavor profile simple.
Conclusion
This Vegan Chocolate Cake is more than just a dessert; it’s a testament to how plant‑based baking can achieve depth, texture, and visual allure without compromising on flavor. From the airy sponge that’s been gently lifted by chia seeds to the glossy ganache that melts on the tongue, every element is thoughtfully crafted for beginners and seasoned bakers alike.
With a manageable 40‑minute hands‑on time and an oven bake of just over an hour, you’ll have a stunning, multi‑layered cake ready to wow your guests in no time. The optional variations let you personalize the cake to suit any occasion, whether it’s a family gathering, a holiday celebration, or a quiet night in.
So gather your ingredients, follow the steps, and indulge in a chocolate experience that’s truly stop‑you‑in‑your‑tracks good—all while staying completely vegan. Happy baking!
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