Vegan Chocolate Cake Review!
This vegan chocolate cake review features the best vegan chocolate cake recipe I have ever baked.
It’s just seriously moist, soft, fluffy and chocolatey.
I give it a huge 10 out of 10 for being so easy to bake, for its amazing taste and for the cakes adaptability.
This recipe is the go-to chocolate cake I bake for celebration cakes, cupcakes, muffins, and whenever my family just feel like chocolate cake.
It’s really easy to bake and uses store cupboard ingredients. I found this chocolate cake recipe in a library book entitled The Joy of Vegan Baking, The compassionate Cooks’ Traditional Treats and Sinful Sweets by Colleen Patrick-Goudreau.
Although Colleen Patrick-Goudreau credits Jennifer Raymond who authored the book The Peaceful Palate for being the originator of the recipe.
Vegan Chocolate Cake
The author advices to use an 9 in cake pan or use the recipe for 8 cupcakes. If I am making a celebration cake I generally double the recipe quantities and use 2 cake pans. I have also doubled the recipe and used a 12 inch muffin pan to bake amazing muffins. I have also added toppings to the muffins such as chopped nuts and dark chocolate pieces just gently pushed into the cupcakes after filling the cupcake pan. The result is delicious!
The author gives a suggestion to add 1/4 tsp of chilli powder or cayenne pepper to this mix to create a Mexican Chocolate Cake. I haven’t been brave enough to attempt this as I’m not sure my kids would appreciate this addition!
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188 grams/ 1 1/2 cups unbleached all-purpose flour, I have used plain or self-raising flour and both are fine
150 grams/ 3/4 cup granulated sugar
1/2 tsp salt
1 tsp baking soda, or bicarbonate of soda as we use in the UK
30 grams/ 1/4 cup unsweetened cocoa powder, I have used an Aldi own-brand cocoa powder or Bournville cocoa powder in my previous bakes for this recipe
1 1/2 tsp vanilla extract, or essence as is found here in the UK
80 ml/ 1/3 cup canola oil, I have used vegetable, sunflower or rapeseed oil
15 ml/ 1 tbsp white distilled vinegar
235 ml/ 1 cup cold water
Preheat your oven to 160 Fan/180 Celsius/350 Fahrenheit/Gas 4.
Prepare your cake pan by greasing and lining with baking paper, or line a cupcake/muffin pan with paper cases.
Mix all the dry ingredients together.
Add the wet ingredients to a smaller bowl or jug and mix.
Pour the wet mix into the dry mix, and stir until everything is mixed together. Be careful not to overmix or beat the mix.
Pour and spoon the mix into your cake pans, muffin or cupcake tray.
Bake on the middle oven shelf for around 25-30 minutes. Cupcakes/muffins may only need 15 minutes.
Your cake is done when a knife/skewer/toothpick comes out clean. Although if you have added chocolate pieces to your cupcake mix then make sure any wet bits are not just melted chocolate.
I usually leave the cake to cool in the tin for about 10 minutes before carefully removing or tipping out of the cupcake tray.
Leave to cool completely on a wire rack.
The absolute best Vegan Chocolate Icing/Frosting.
Amazingly fudgey. Check out photos of this icing above!
This recipe is also in The Joy of Vegan Baking book by the author Colleen Patrick-Goudreau.
Ingredients for a 9 inch cake or 8 cupcakes:
112 grams/ 1/2 cup non-dairy butter, softened, I use vitalite or Flora dairy free margarine but any plant-based margarine would be good. Usually the margarine is quite soft so doesn’t require pre-softening.
300 grams/ 3 cups confectioners’ sugar, sifted. Or Icing sugar as its known in the UK, if you don’t have a sieve then I wouldn’t worry, as often I don’t sieve the icing sugar and the icing is fine.
42 grams 1/3 cup unsweetened cocoa powder, sifted. Again don’t worry if you don’t have a sieve to hand just make sure you beat out any lumps during mixing.
1 tsp vanilla or peppermint extract. I made my son a peppermint vegan chocolate birthday cake and he loved it.
3-4 tbsp or 45-60 ml water or plant-based milk. I usually use alpro soya milk.
Note: to have enough icing to cover a 2 layer cake I amended the quantities to: 180 grams margarine, 450 grams icing sugar, 63 grams cocoa powder, 1 1/2 tsp vanilla and about 60-80 ml of milk.
Beat the margarine for a few minutes using an electric hand mixer, manual hand mixer or even just a wooden spoon, until it’s aired, pale and fluffy. If your using a wooden spoon it’ll just take longer to make the icing but still worth it!
Tip in the icing sugar and beat for a few minutes on your mixers low setting.
Next tip in the cocoa powder, vanilla and 2 tbsp of milk.
Whisk on a high setting, or beat really fast with your wooden spoon, until the mix is creamed well. This usually takes around 3-5 minutes.
Add 1 or 2 tbsp more milk if you think your icing needs to be wetter. Whisk.
Icing can be kept in the refrigerator covered. The recipe states cover with plastic wrap over the top to avoid the icing becoming too dry but I have successfully stored the icing in a tub covered by a lid for at least 2 days, and it has been fine after a whip with a wooden spoon.
Icing will keep well for 2 weeks.
Sometimes I use any leftover icing as a standin for Nutella or chocolate spread, (on crackers and bread), and my kids think it’s delicious. Another idea is to bake up some mini breadsticks, or use shop bought ones, and use a tbsp of the chocolate icing as a dip. Then you have a kind of vegan ‘KP Choc Dip pot’.
Decorate your vegan chocolate cake with any of your favourite sprinkles, sweets, fruits, nuts and decorations.
If your making a 2 layer cake, remember to double up the cake recipe.
Instead of icing sandwich some jam between the 2 layers and just frost the top or give it a dusting of sieved icing sugar.
For a one layer cake, the photograph in Colleen Patrick-Goudreau book illustrates the cake baked in a bundt pan, frosted with chocolate icing on the top, and finished off with fresh raspberries and mint leaves placed nicely around the surface.
I hope you enjoy baking this vegan chocolate cake, it will be an amazing addition to your family recipes.
I’d love to read any of your thoughts, ideas or comments about my posts and recipes.
Feel free to post a comment below especially if you have tried baking or cooking any of them.
For more vegan bakes full of plant-based ingredients check out my Vegan Victoria Sponge review post and my Vegan Scottish Border Tart…