Easy Vegan Chocolate Cake

Two layers of delicious vegan chocolate cake, filled and topped with chocolate buttercream.

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Need an easy chocolate cake recipe that is guaranteed to impress?

This delicious vegan chocolate cake is simple and made with staple ingredients, so anyone can have a go!

This cake is topped and filled with chocolate buttercream, but any icing of choice would work.

Chocolate cake was the first recipe I HAD to master when I first turned vegan and I couldn't be more excited to share it with you all.

It is super chocolatey, fluffy and moist. Most people wouldn't believe that it's vegan.

Perfect to whip up for any celebration.

Things You'll Need To Bake Chocolate Cake

• Two 8 inch round cake tins

• Stand mixer with the paddle attachment and ballon attachment or electric whisk

• Wire cooling rack

Baking Tips

• Once you've added the milk, mix very slowly to avoid it splashing everywhere.

• The milk and lemon juice mixture will curdle, it's supposed to do this.

• Instead of chocolate buttercream, you can top this cake with chocolate ganache.

Recipe

Prep Time	Bake Time	Serves
20 minutes	40-45 minutes	12 slices
	160°C fan

Ingredients

For the cake 300ml plant milk (I use soy) 1 tbsp lemon juice 200g vegan spread 200g caster sugar 275g self raising flour (sifted) 25g cocoa powder (sifted) 1tsp bicarbonate of soda 1tsp vanilla extract For the filling 150g vegan block butter (room temperature) 420g icing sugar (sifted) 30g cocoa powder (sifted) 1 tsp plant milk

1. Preheat the oven and grease two 8 inch round cake tins.

2. In a jug, combine the plant milk, lemon juice and vanilla. Leave for 10 minutes to curdle.

3. Using your stand mixer with the paddle attachment, beat together the vegan spread and caster sugar until light and creamy.

4. Add in the flour, cocoa powder, bicarb, and curdled milk mixture and mix until well combined.

5. Evenly split the batter between the two cake tins and bake for 40 minutes, on the middle shelf in the oven, until the cake begins to come away from the sides of the tin and a skewer comes out clean.

6. Remove from the oven and leave to stand in the tins for 10 minutes before turning out onto a wire cooling rack and allow to cool completely before icing. You may need to run a butter knife around the edge of the cake before doing this.

7. Using your ballon whisk attachment, whisk up the block butter until light, creamy and until it has lightened in colour.

8. Whisk in half of the icing sugar, until well combined, then add the remaining icing sugar, cocoa powder and plant milk, mix until light, creamy and smooth.

9. Place one half of the cake on the serving plate and cover the top with the buttercream.

10. Place the other half of the cake on top of the buttercream covered half, cover the top and sides with icing sugar and smooth with a palette knife.

11. Enjoy.

Love this??? Check out my recipe for Vegan Victoria Sponge