The Ultimate Vegan Chocolate Cake

Stine Andersen
Dec 11, 2025
2 min read

The most rich, moist and decadent vegan chocolate cake, perfect for celebrations, cosy evenings, or any time you need a chocolate fix. Two layers of deep chocolatey sponge, filled with silky vegan ganache, then smothered in a glossy chocolate coating. Every bite is soft, fudgy, and full of flavour.

Ingredients:

Dry

250g plain flour

350g white sugar

70g cocoa powder

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Wet

360ml plant milk

1 tbsp apple cider vinegar

120ml oil

120ml strong coffee

1 tsp vanilla (optional)

120g vegan yogurt

Vegan Ganache (for filling + coating)

400 g vegan dark chocolate
330–335 ml vegan cream (or thick coconut cream)
Pinch of salt

Instructions:

Chocolate Cake

Preheat oven to 175°C and line/grease two 8-inch tins.
In a big bowl, mix: flour, sugar, cocoa, baking powder, baking soda, salt
In another bowl: mix plant milk + vinegar (leave 2 minutes), add oil, coffee, vanilla, and vegan yogurt, stir well.
Pour wet into dry and mix until just combined. Don’t overmix. Split batter between tins.
Bake for 28–35 minutes until a skewer comes out with a few moist crumbs (not wet batter).
Cool in tins for 10 minutes, then turn out onto a rack to cool fully.

Chocolate Ganache

Finely chop the vegan dark chocolate and place it in a heatproof bowl.
Heat the vegan cream in a small saucepan over medium heat until it is steaming but not boiling. You should see small bubbles around the edges, but it shouldn’t be bubbling aggressively.
Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered. Leave it to sit undisturbed for 2–3 minutes to allow the heat to gently melt the chocolate. Alternatively you can melt it by using a bain-marie.
Stir slowly from the centre outwards until the ganache becomes smooth, glossy, and silky.
Let the ganache cool at room temperature until it reaches a thick, spreadable consistency. This usually takes 30–45 minutes.

Assembling the 2-Layer Chocolate Cake

Once both cakes are completely cool,
Place the first layer on a serving plate or cake board. Spread a thin, even layer of ganache over the top.
Place the second cake layer on top, then use the remaining ganache to spread a smooth layer over the top and sides of the cake, covering it completely.
Let the cake set in the fridge for 20–30 minutes before slicing and serving.

How To Store Chocolate Cake

Store the chocolate cake in an airtight container in the fridge for up to 5 days. The ganache may firm up slightly, but the cake will stay moist and rich. Let it sit at room temperature for 20–30 minutes before serving to soften the ganache.

You can also freeze individual slices for up to 2 months. Wrap them well and thaw at room temperature before serving.