Vegan Chocolate Cake 🎂 (Expert)

Posted by Jeremy Michels on

Vegan? Love Chocolate? We've got you covered! This will be the best vegan chocolate cake you will ever eat. It is a combination of both fluffy and moist! Let's get into it



  • 1 ¼ cups (300ml) vegan milk 
  • 1 tbsp lemon juice 
  •  cup (150g) vegan butter
  • 3 tbsp golden syrup / corn syrup / agave/ maple syrup
  • 2 ¼ cups (275g) all-purpose flour 
  • ¾ cup (175g) sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tsp baking soda 


  •  cup (75g) vegan butter room temperature
  • 1 ⅔ cups (200g) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water


Step 1

Preheat the oven to 350°F (180°C). Lightly grease 2 x 20cm/8inch round baking pans.

Step 2

Stir the lemon juice into the milk and set aside to thicken and 'curdle' slightly into buttermilk.

Step 3

In a pot over a medium heat, melt the butter and syrup  together. Set aside to cool slightly.

Step 4

Sift the flour, cocoa, sugar, baking powder and baking soda into a large mixing bowl and whisk together.

Step 5

Pour the milk and melted margarine mixture over the flour mixture and stir well until it becomes a smooth batter.

Step 6

Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer or toothpick comes out clean.

Step 7

Allow the cakes to cool in the tins for 5 minutes, then turn out onto a cooling rack to cool completely.

Step 8

Meanwhile, to make the icing beat together all ingredients until smooth.

Step 9 

When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake.