Vegan Double Chocolate Cake

Here’s how to make it…

For the cake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 100g cocoa powder
  • 2 tsp baking powder
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 50g vegetable fat
  • 50g dairy free butter
  • 50g cocoa powder
  • 25g dark chocolate
  • 1 tbsp vanilla extract


  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Using a ladle, evenly divide the batter between the two greased cake tins
  • Put the cake tins in the pre-heated oven and bake for 35-40 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the dark chocolate, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cake to create an even surface
  • Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
  • Grate over the dark chocolate for a final flourish

This recipe serves 8.

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