I feel like I’m giving away a family secret by posting this recipe. Well I kind of am, because it’s the recipe for the best vegan chocolate cake you’ll ever taste! It is pretty much foolproof and I guarantee that after making it, you will never turn to any other recipe again.
My mum has been making the original non-vegan chocolate cake since we were children for everything from birthday cakes to chocolate logs. When J was diagnosed with his allergies we adapted the ingredients and you honestly can’t tell the difference.
I recently used it to make J’s construction cake for his 3rd birthday and it was so popluar that there wasn’t any left after everybody had gone home.
A few weeks ago a friend also made it for her daughter’s birthday cake so it was safe for J (I have fabulous friends!) and I could hear everyone saying how great it was and asking for the recipe. They had no idea it was vegan and didn’t care because it is just so delicious.
It is also the recipe I use for my popular Oreo cupcakes.
So give it a go and I promise you won’t look back. I’d love to hear what your friends and family think and see pictures of any creations. Please share the love – it’s too good to keep a secret!
- 200g golden syrup
- 200g soft brown sugar
- 200g dairy free spread
- 280ml dairy free milk
- 2 servings egg replacer
- 300g plain flour
- 150g cocoa powder
- 3tsp bircabonate of soda
- Icing
- 320g dairy free spread
- 150g cocoa
- 3 tbsp non dairy milk
- 480g icing sugar
- Melt the dairy free spread, golden syrup and brown sugar together gently in a saucepan. Take off the heat and add the milk and egg replacer.
- In a separate bowl sieve the flour, cocoa and bicarbonate of soda. Mix in the wet ingredients.
- (It may seem more liquid than you expect but this OK. Don't worry if there are a few lumps too)
- Pour into two lined 8 inch cake tins and bake for 180c for 20-30mins until a skewer comes out clean. Leave to cool.
- Cream together dairy free spread and cocoa. Mix in milk and then slowly add icing sugar until smooth.
- Place the two cake halves together with a layer of icing in between and the remaining covering the entire cake.
That’s a fab cake, for some reason vegan chocolate cake is just so much better than not vegan!! Hope little man had a good birthday!
I never would have believed it until I started making vegan cakes but it’s true!
Great recipe Emma! It’s always good to have a vegan chocolate cake up your sleeve!
Thanks. I love having a file of go-to recipes.
This looks amazing and I love the construction cake. Very clever indeed!
This has to be my favourite recipe and I was so excited about the cosntruction cake too!
I am definitely going to try this! All my vegan cakes end up tasting of vinegar and I’ve been on the hunt for a decent recipe for so long! Thank you so much for sharing.
Looks delicious! I’ll be baking this for sure. I haven’t had too many successes with birthday cake since my little one was diagnosed with an egg allergy… Can you please advise which egg replacer you’ve found worked best in this recipe?
I use Orgran egg replacer – you can get it in Holland and Barrett or Ocado. Or if you can’t get it, I sometimes just substitute with about 40g apple sauce (I use the kiddie fruit pots). Let me know how it goes! I just made a victoria sponge for my daughter’s birthday which also works well https://www.freefromfarmhouse.co.uk/recipes-2/free-from/dairy-free/vegan-victoria-sponge/
Thank you. That’s the brand that I have been using so hopefully I’ll have a better result with your cakes!
Hi thanks for sharing! Can’t wait to make this! What kind of butter do you use? I use pure spread will that give the same taste? Also what milk? Will oat milk work as well? Thank you.
I use Pure spread too. I use soy milk but I think Oat milk would work too. I would probably use Provamel though as I find Oatly separates and might be a bit watery.
Hi. I’m.looking for a chocolate cake recipe for my little one who has severe diary, egg and nut allergies (amongst others). He’s asked for a chocolate cake with blue icing for his birthday in a couple of weeks. Would this cake be suitable for putting a icing on?? Love your blog! Thanks, Liz
Yes, absolutely! Buttercream or fondant icing? Just be careful if you’re making blue buttercream as the dye in dairy free spreads can make it go green!! Hope he has a lovely birthday.
Thanks for the tips. Planning fondant icing of the shop bought variety. Managed to find some egg free ones in nice shades of blue and green 🙂 wish me luck!
Love this & am going to attempt for my son’s forthcoming 3rd birthday. He has an intolerance to cow’s milk, but is fine with eggs. Can I do this recipe with eggs? If so, how many should I used please?
Yes, you can. Just use two eggs for this quantity.