Chocolate cake on cake stand with slice taken, topped with cherries

Vegan chocolate cake

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(25 ratings)

Prep: 35 mins Cook: 20 mins


Serves 10 - 12

Make our easy vegan chocolate sponge for a special occasion using dairy substitutes. It's finished with luscious 'buttercream' and seasonal fruits

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal606
  • fat30g
  • saturates8g
  • carbs75g
  • sugars53g
  • fibre4g
  • protein6g
  • salt1.2g


  • 150g dairy-free spread, plus extra for the tins
  • 300ml dairy-free milk, we used oat milk
  • 1 tbsp cider vinegar
  • 300g self-raising flour
  • 200g golden caster sugar
  • 4 tbsp cocoa powder
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ½ tsp vanilla extract

For the buttercream

  • 100g dairy-free dark chocolate
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 200g dairy-free spread
  • 400g icing sugar
  • 5 tbsp cocoa powder
  • 1 tbsp dairy-free milk, such as oat milk

To decorate

  • handful of fresh, seasonal fruits such as cherries, blackberries or figs


  1. Heat oven to 190C/170C fan/gas 5. Grease the base and sides of 2 x 20cm sandwich tins with dairy-free spread, then line the bases with baking parchment.

  2. Put the dairy-free milk in a jug and add the vinegar – it will split but don’t worry. Put all of the other cake ingredients into a large bowl, pour over the milk mixture and beat well until smooth. Divide the mixture between the prepared tins and bake for 25-30 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave to cool in the tins for 10mins then turn out onto wire racks to cool completely.

  3. To make the buttercream, put the chocolate into a heatproof bowl and melt in the microwave, stirring every 30 seconds. Leave the melted chocolate to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a wooden spoon then sift in the cocoa powder with a pinch of salt. Pour in the melted chocolate and dairy-free milk and keep mixing until smooth.

  4. Sandwich the two cooled sponges together with half of the buttercream then pile the rest on top and down the sides. Decorate with the fresh fruit.

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Comments, questions and tips

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Hare123's picture
27th Jul, 2020
This was an experimental cake for me as I am lactose intollerant. I found the cake sponges crumbly. I stuck to the recepie. One comment I had was it 'tasted oily'. I wanted to be able to use this cake at a McMillan fund raiser but have decided against using it as it will fall apart so I am back to the drawing board!
11th Jun, 2020
My go-to vegan chocolate cake for any occasion! By far the best recipe I've found, the cake is light and moist and the icing is delicious - if you're only icing the top of the cake and the middle, halve the quantities as it makes a lot of icing!
Carla Luxford's picture
Carla Luxford
19th May, 2020
By far the best chocolate cake I’ve ever made. The cakes did seem crumbly and a little dry when removed from the oven but once cooked and slathered in the icing I didn’t notice. An excellent recipe that I’ll make again but with less icing next time.
13th Nov, 2019
one of the cakes broke when I turned it out but I think I'll be able to disguise it with the icing
18th Oct, 2019
Nice, chocolatey, moist cake which was easy to make. Definitely halve the icing quantity - I had to throw half of it away after slathering a very generous covering on and in the cake. Wish I had read earlier comments. Would also reduce calories!
Henrietta Hawkins's picture
Henrietta Hawkins
29th Jul, 2018
Makes a nice cake. I doubled the amount of cocoa in the cake, and next time I'll halve the icing quantities.
Julie Finch's picture
Julie Finch
25th Aug, 2019
I fully agree on the icing quantities. Also what make of dairy free spread did you use? I used Flora light and the taste isn’t quite right.
Ann-Marie Scott's picture
Ann-Marie Scott
25th Jan, 2020
I find pure baking or pure sunflower the best
16th Aug, 2018
Is this cake suitable for freezing
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. We think this cake is better when served fresh. All our freezable recipes are marked with a blue star above the nutritional information.
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