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Martha's Vegan Chocolate Cake

A rich and moist chocolate cake that is vegan-friendly and delicious for all occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Baking, Vegan
Calories: 310
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 350 ml almond milk
  • 2 tsp cider vinegar
  • 150 ml sunflower oil, plus extra to grease Use extra for greasing the cake tin.
  • 2 tsp vanilla bean paste
  • 75 ml almond milk For the icing.
  • 50 g coconut oil For the icing.
  • 1 tsp vanilla extract For the icing.
Dry Ingredients
  • 250 g caster sugar
  • 225 g plain flour
  • 75 g cocoa powder
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 200 g vegan dark chocolate, 70 percent cocoa maximum, chopped
Decoration
  • Fresh raspberries To decorate.
  • Freeze dried raspberries To decorate.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease and line a cake tin with parchment paper.
  2. In a bowl, mix the almond milk and cider vinegar together. Let it sit for a few minutes to curdle.
  3. In another bowl, whisk together the caster sugar, sunflower oil, and vanilla bean paste until smooth and creamy.
  4. Stir in the curdled almond milk into the sugar mixture and mix well.
  5. In a separate bowl, sift together the plain flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Baking
  1. Pour the smooth batter into the prepared cake tin.
  2. Bake in the oven for 25 minutes or until a toothpick comes out clean from the center.
  3. Remove the cake from the oven and allow it to cool completely in the tin.
Icing and Serving
  1. Melt the chopped dark chocolate, 75ml almond milk, and coconut oil together in a microwave-safe bowl or double boiler. Stir until smooth.
  2. Once the cake is cool, spread the chocolate icing on top evenly, and decorate with fresh and freeze-dried raspberries.
  3. Serve and enjoy your delicious vegan chocolate cake!

Notes

Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat the icing slightly in the microwave for easy spreading if prepared in advance.