Go Back
–+ servings
Vegan chocolate cake
Print Recipe
5 from 6 votes

Vegan Chocolate Cake with Ganache topping - With a gluten free option!

This is The Vegan Larder's go-to chocolate cake to make for Birthdays, Holidays or just any reason you can think of to make a cake! 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Afternoon Tea, Cake, Dessert
Cuisine: dessert, pudding, Vegan
Servings: 16
Calories: 369kcal
Author: Louise-Claire Cayzer

Ingredients

For the sponge:

  • 360 g self raising flour OR use gluten free flour & 2 tspns gluten free baking powder
  • 60 g cocoa powder
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 350 g caster sugar
  • 140 ml sunflower oil
  • 400 ml water
  • 2 teaspoon vanilla extract
  • 4 teaspoon white wine / apple cider vinegar

Ganache topping:

  • 300 g Dark vegan chocolate
  • ½ cup Non-dairy milk
  • Fresh / frozen fruit or chocolate shavings, to decorate
Metric - American

Instructions

To make the sponge

  • Pre-heat oven to 180°C / 350°F / Gas Mark 4. Grease and line and a cake tin.
  • In a large bowl sift the flour, cocoa powder, baking powder and salt. Then stir in the sugar.
  • In another bowl mix the oil, water and vanilla extract. Then add this to the flour mixture.
  • Lastly stir in the vinegar.
  • Pour batter into prepared tin and bake for 30-35 mins or until clean skewer emerges.
  • Allow cake to cool before adding topping.

To make the ganache topping

  • Break up the chocolate and place in a glass bowl.
  • Place bowl above simmering water to melt the chocolate.
  • Once the chocolate is melted, remove from the heat. Let cool for just a minute. Then slowly stir in the non-dairy milk, a little bit at a time and mix in well.
  • Pour the ganache over the cake and spread evenly.
  • Decorate with fruit / chocolate shavings/ sprinkles/whatever your little heart desires!

Notes

Note for seasonal flavours:
Winter - orange For winter orange version, add rind of one orange to the batter before baking, and 1 teaspoon of orange essence to the chocolate topping mix. Top with candied orange
Summer - raspberry / summer fruits For summer, decorate with raspberries or any other summer fruit. Optional to add 100-150g freeze dried raspberries to batter before baking

Nutrition

Calories: 369kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 225mg | Fiber: 4g | Sugar: 27g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg