Vegan chocolate cake

Tips for how to make vegan chocolate cake

• For a smooth, lump-free batter, bring all the ingredients to room temperature before combining.
• For a moist cake, don’t overcook your batter. Check after 25 minutes in the oven and test by inserting a skewer into the centre of the cake. If it comes out clean it is cooked, if there is raw mixture left on the skewer, return the cake to the oven and check every 3-5 mins until the skewer comes out clean.
• Weigh the mixture before dividing it between the cake tins for even-sized layers.
• Smooth the batter with the back of a dessert spoon for a level sponge. If the freshly baked cake has a domed top, cool it on a wire rack, dome-side down, to encourage a more level sponge.

Can this vegan chocolate cake be made gluten-free?

To make this cake gluten-free, swap the flour for a gluten-free self-raising flour and add 1 tsp xanthan gum at the same time as the bicarbonate of soda. Also, make sure you use a gluten-free milk alternative, such as soy milk or rice milk. The cooking times may vary slightly, so check the cake regularly after 25 minutes of cooking.

How to store vegan chocolate cake

Store the cake in an airtight container for up to three days, or for up to five days if storing in the fridge.

Can I freeze this recipe?

The fully assembled cake, without the fruit decoration, can be frozen for up to one month.

• Wrap in a double layer of cling film and defrost for 5-6 hours at room temperature until it reaches an ambient temperature.
• It can also be frozen in individual slices. For a cleaner finish, the sponges can be frozen individually and then iced once defrosted.

Variations on this vegan chocolate cake

This easy vegan chocolate sponge acts as a great base for extra flavours and ingredients, if you wish.

• To give the cake sponge an extra kick and really accentuate the chocolate flavour, you can add a small shot of espresso coffee to the sponge mix.
• If you aren’t a fan of oat milk, this can easily be substituted by soy, almond or any other non-dairy milk alternative.
• Give the sponge an extra chocolatey hit by adding in 50-100g of vegan chocolate chips to the cake mix.
• Add a banana flavour to the sponge by combining one mashed banana into the cake mix.
• Give the vegan chocolate frosting an extra crunch with crumbled Oreo pieces or other biscuits.
• Top this cake with decorative fruit such as strawberries to give a summery twist when serving, or add colourful vegan rainbow sprinkles for a fun theme.