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Chocolate Cake

When I baked my first few sponge cakes they were disappointing. Without the egg they were falling apart and not very spongy at all. After trying several recipes I'm happy with this one as you'd not for one second think it was vegan. Rich, moist and light with a gorgeous thick chocolate frosting.
Course: Dessert
Keyword: chocolate cake, vegan cake



  • 600 ml soya milk
  • 1 tbsp apple cider vinegar or lemon juice
  • 2 tbsp milled chia seeds grind in your blender
  • generous pinch of sea/pink salt
  • 350 g wholemeal flour use plain if you wish. It will be a lighter sponge
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 200 ml vegetable oil or coconut oil
  • 130 g coconut sugar/sweetener
  • 50 g cacao/cocoa powder

Chocolate Frosting

  • 450 g icing sugar
  • 5 tbsp cacao/cocoa powder
  • 1 tsp vanilla extract
  • 50 g vegan butter/spread
  • 5-6 tbsp plant milk



  • Mix the milk and vinegar and set aside for 15 minutes. The vinegar/juice curdles the milk making butter milk. Butter milk gives a creamy texture and it a great binder.

    In a large bowl mix the flour, chia seeds, salt, baking powder, soda, sugar and cacao. Once combined pour in the butter milk, oil and vanilla. Using a large spoon or whisk mix until you have a thick batter. If the batter is too thick add a dash more milk.

    Set aside for ten minutes for the chia seeds to soak up some of the liquid. Mix again and pour into two lined/greased 7/8" cake tins. I weigh the cakes to make sure there is exactly the same amount in each.

    Bake in the oven for 25 minutes.

    Let the cakes rest on a wire rack for 10 minutes before tipping out. Allow to cool fully before frosting the cake. This can take up to an hour.


  • Add all the ingredients to a bowl and whisk until you have a thick frosting. If it's too thick add 1 tbsp of milk and whisk again.

    Place the sponge on a large plate and slice off the top to give a level finish. Using a cake knife or spatula spread the frosting in the centre right up to the edges. Place the second sponge on top (like a sandwich) and again level by slicing any excess sponge off. Cover the top with the rest of the frosting and spread over the top then around the edges. Decorate with fresh fruit for a stunning finish.



TIP: I used wholemeal flour to give it a healthy twist but you can use plain flour if you wish. When using white flour you may need to use a little less milk. You will know from the constancy of the batter (see video). To get an even finish when you decorate the cake with the frosting you may need to level out the cake by slicing a small amount off. You can eat this bit straight away lol.
Many of the products I use can be found on amazon: Click Here!