Easy Vegan Chocolate Cake

The weekend is fast approaching which obviously means, time to spoil yourself a little, right? 😊 We do love a good chocolate cake (who doesn’t?!?) so we thought we’d share this l recipe with you guys as it’s seriously easy to make and will we can say with certainty that it will satisfy all you die hard chocolate fans out there!

This is a totally vegan recipe and it will serve about 8 people (or 6 very greedy ones 😉)

Here is what you need ;

150g dairy-free spread (and then about 10 grams to use for the baking tins)

300ml dairy-free milk (I tried both Alpro Almond Milk and Otaly Oat Milk and both worked beautifully)

1 tbsp organic apple cider vinegar (I used Mr Organic)

140g self-raising flour

150g of Coconut Flour (I used The Groovy Food Company, such good value for money!)

15 g of Sukrin Peanut Flour (this is optional but it does add some extra protein to your cake and delicious nutty flavour. If you choose not to use it then just add an extra 15g of coconut flour)

150g brown unrefined sugar

4 tbsp of Vegan Honey with probiotocs from www.plantbasedartisan.com

5 tbsp cocoa powder

1 tsp bicarbonate of soda

1 1/2 tsp baking powder

½ tsp vanilla extract

1 tsp of Salted Caramel extract (I bought mine from Morrisons) *this is optional but I’d recommend to use it 😊

For the chocolate frosting

100g dairy-free dark chocolate
200g dairy-free spread

400g icing sugar

5 tbsp cocoa powder
1 tbsp dairy-free milk

(I used oat milk)

How to make it


  1. PREP
    Pre-heat oven to 190C/170C fan/gas 5. Grease 2 round tins (20cm across) with dairy free butter and then line them with baking parchment paper at the base.

    Place your oat (or almond milk) in a jug and add 1 tbsp of vinegar, also add the vegan honey and salted caramel extract.
    Sieve all of the other cake ingredients into a large bowl and then pour your oat milk /honey mix over the dry ingredients and beat well until smooth. Divide the your mixture between your two baking tins and bake for 25-30 mins (could be slightly less depending on your oven. To check, just stick a fork in your cake after around 20min and if dry it’s all done)
    Leave to cool in the tins for 10 minutes then turn out on parchment paper which has been placed on a cooling rack. Let your cakes cool completely before you add your frosting as otherwise you will have a very chocolatey mess on your hands 😉

  3. To make the buttercream

    Place 100g of chocolate into a heatproof bowl which is placed over a pan filled with boiling water. Stir until the chocolate is completely melted. Leave to cool for 5 minutes. Beat the dairy-free spread and icing sugar together with a whisk and then sift in the cocoa powder(add a pinch of salt optional*)
    Pour in the melted chocolate and 1 tbsp of oat milk and keep mixing until smooth.

  4. Sandwich the two cooled sponges together with half of buttercream in between and then use the rest of the butter cream on top and on the side. To finish off, decorate with some fresh (or frozen) raspberries and cherries 😊

    Sit down, relax and enjoy 👌
    Until next time,
    The Model Diaries
    Recipe by Emelie

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