Vegan Chocolate Cake

Making Vegan Chocolate Cake Ahead

Keeps in an airtight tin for 4 days.

How to Make Vegan Chocolate Cake

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1. Heat the oven to 175°C / 345°F and line two 18 cm tins. Sift the flour, cocoa, sugar, bicarbonate, baking powder and salt into a bowl.

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2. Stir the vinegar into the oat milk, then add it with the oil and vanilla to the dry mixture. Whisk quickly until smooth.

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3. Divide between the tins and bake for 35 minutes until a skewer comes out clean.

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4. Cool completely in the tins before turning out.

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Related guide: Prep, cook and total time.

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Worth Knowing

• Sift the cocoa.
• Add the vinegar last.
• If your oven runs hot, check at 28 minutes.
• Cool before icing.

Some Background

The first sign it is ready is the smell: hot cocoa and sugar. It is a one-bowl cake, and the whole method fits in four steps.

The vinegar is the secret to the rise. It reacts with the bicarbonate of soda in the batter and makes bubbles that lift the cake without eggs. Stir it into the milk last, just before the wet goes into the dry, so that the reaction happens in the oven. Work quickly once the vinegar is in. The fizz fades after a few minutes.

Oil gives a moist crumb that stays soft for days, and oat milk gives a neutral flavour that lets the cocoa show. Sift the cocoa to remove lumps, since cocoa does not dissolve easily once it clumps.

Pour into two lined 18 cm tins, or one deeper tin, and bake at 175°C / 345°F for 35 minutes. If your oven runs hot, check at 28 minutes. Cool completely before icing or dusting.

What to Put Next to It

Coconut cream · Fresh raspberries · Hot coffee · Oat milk

If You're Missing Something

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Questions About Vegan Chocolate Cake

Vegan Chocolate Cake Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.

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