Vegan Chocolate Cake

This wonderfully simple, yet decadent Vegan chocolate cake pairs very nicely with a delicious fragrant cup of Darjeeling. Try baking this to serve as the cake course in an afternoon tea or an after-dinner treat. This recipe was inspired by

Vegan Chocolate Cake

Vegan Chocolate Cake



Time to Make

2 hours +




Darjeeling Tea

Darjeeling Tea - Loose Leaves



300ml almond milk

1 tbsp lemon juice

150g vegan butter

3 tbsp golden syrup

275g plain flour

175g sugar

4 tbsp unsweetened cocoa powder

3 tsp baking powder

1 tsp bicarbonate of soda



150g vegan butter (room temperature)

400g powdered icing sugar

6 tbsp unsweetened cocoa powder


  1. Preheat your oven to 180°C and lightly grease two 8-inch round baking tins.
  2. To begin, combine lemon juice with the almond milk and set it aside. This allows the milk to thicken and ‘curdle’ slightly into buttermilk.
  3. In a pot over a medium heat, melt the butter and golden syrup together. Stir well, and when combined, set aside to cool.
  4. Sift the flour, cocoa, sugar, baking powder and bicarbonate of soda into a large mixing bowl and whisk together.
  5. Slowly pour in the milk and butter over the flour mixture and stir well until the cake batter becomes smooth. Divide the mixture between the two prepared tins and bake for 30 minutes or until cooked through.
  6. To make the chocolate icing, combine cocoa powder, vegan butter, and icing sugar into a mixing bowl, and whisky together until smooth.
  7. When the cake is out of the oven and cool, trim any rough edges and spread the buttercream between the two tiers of the cake and around the edges. Decorate with chopped walnuts for extra taste!