The Best Vegan Chocolate Cake

This Best vegan chocolate cake recipe is quick and easy with no unusual ingredients. Hundreds of readers have loved this moist fluffy vegan chocolate cake. It’s egg free and dairy free.


  • 300 ml (1 1/4 cups) dairy-free milk (soy, almond etc...)
  • 3 tbsp golden syrup agave or maple syrup (maple will make a slightly less sweet cake)
  • 1 tsp instant coffee granules or espresso powder
  • 275 g (2 1/4 cups) plain (all purpose) flour
  • 175 g (3/4 cup) sugar
  • 4 tbsp unsweetened cocoa powder
  • 3 tsp baking powder
  • 1 tbsp lemon juice
  • 150 g ( 1/3 cup) non-dairy margarine (I used Flora Freedom)
  • 1 tsp bicarbonate of soda (baking soda)
  • For the vegan chocolate frosting (double to cover the sides as well)
  • 75 g (1/3 cup) non-dairy margarine
  • 200 g (1 2/3 cups) powdered icing sugar (confectioner's sugar)
  • 4 tbsp unsweetened cocoa powder
  • 2 tbsp water


  1. Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/8inch round baking pans.
  2. Stir the lemon juice into the milk and set aside.
  3. In a pan over a medium heat, melt the margarine, syrup and coffee granules together. Set aside to cool slightly.
  4. Sieve the flour, cocoa, sugar, baking powder and bicarbonate of soda (baking soda) into a large mixing bowl and whisk together.
  5. Get full recipe==>>


  • Substitute self raising flour - use the same amount as the plain flour, but omit the 3 tsp of baking powder
  • Substitute the golden syrup with corn syrup, agave or maple syrup