vegan chocolate cake

Vegan Chocolate Cake

15 Mins     20 Mins     Easy     5

A moist, light, 3 tier chocolate cake filled with rich chocolate buttercream. Quick and easy to make. Perfect for special occasions, or as an indulgent treat!

Serves 10-12



  • 450g self raising flour
  • 80g cocoa powder
  • 250g caster sugar
  • 2 tsp baking powder
  • 550ml unsweetened non-dairy milk
  • 200ml light oil
  • 1 tbsp vanilla extract
  • 15ml strong coffee*

Chocolate Buttercream

  • 150g 50-60% chocolate
  • 150g vegan butter, softened
  • 300g icing sugar, sifted
  • 40g cocoa powder, sifted
  • 60-80ml unsweetened non-dairy milk
  • 1 tbsp vanilla extract

*you can use decaf or omit entirely, it just helps to make the chocolate taste even more chocolatey!


  • Line the bottom and grease the sides of three 8 inch cake tins. Preheat the oven to 170C/340F fan.
  • Mix the flour, cocoa powder, sugar, baking powder into a mixer bowl. Pour in the milk, oil, vanilla extract and coffee and stir quickly to incorporate. It’s okay if the mix looks a bit lumpy. Tap the bowl on the surface a few times to stop the raising agents from acting too quickly. Pour an even amount into each cake tin.
  • Bake in the oven for 20-25 minutes or until a skewer inserted in the middle comes out clean. Once baked, leave the cakes in the tins to cool for a few minutes before turning out onto a cooling rack.
  • Make the buttercream by first melting the chocolate in the microwave on bursts of 30 seconds, stirring in between. Set aside to cool.
  • Add the butter into a mixer bowl. Using the paddle attachment or a hand whisk, beat for a few minutes until fluffy. In a large bowl, sift the icing sugar and cocoa powder. Add in half the icing sugar mix and beat for a few minutes. Add in the remaining icing sugar mix along with the milk (start with 60ml), vanilla extract and melted chocolate, and beat for a few more minutes. If the mixture gets too stiff, add a couple more tablespoons of milk or place the bowl over hot water until it softens.
  • Once the cakes have cooled completely, spread a layer of buttercream on top of each cake. If you want the cakes to sit flatter when stacked, trim the tops off 2 of the cakes and leave the untrimmed one for the top tier. For an extra chocolate hit, grate some chocolate over the top.
Store in an air tight container for up to 4 days, or slice and freeze for up to 2 months.

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