Come on, is there a better comfort dessert than a vegan chocolate cake? When we think of late autumn afternoons and coffee, our mind goes straight to chocolate cake. Enjoyed by everyone, chocolate cake is a sure crowd pleaser! Moreover, we’re always baking this when vegan friends are coming over and it can be enjoyed by the lactose intolerant – Yay for treating your friends right!

Chocolate Cake is a deliciously decadent dessert that has been a staple on our table for as long as we can remember! This easy recipe makes a rich and delicious cake that is perfectly tender and moist. 

With Christmas just around the corner, a chocolate cake is ideal for all the late afternoon gatherings with friends that’ll keep us warm all through winter! Also, ever thought of baking cakes as a gift? If done correctly in mini bunt cake trays and decorated delicately, this vegan chocolate cake will be a lovely and homemade little treat to bring along!

But enough with the rumbling! Ready for the recipe?

For the Vegan Chocolate Cake – of dreams – you’ll need

300 g all purpose flour

200 g sugar

60 g cocoa powder

8 g baking powder

3 g baking soda

a pinch of salt

100 g vegetable oil

75 g honey

480 g milk (we used coconut milk but dairy milk will be just fine)

10 g vinegar

vanilla

For the chocolate syrup you’ll need

4 tbsp cocoa powder

1 cup icing sugar

1/2 tbsp vegetable oil

3-4 tbsp hot water

How to Make the Vegan Chocolate Cake

Making this chocolate cake is really simple! First, you want to preheat your oven to 180 C before starting anything else. Next, prepare your baking dish. We used a baking tray of 6 small cake holes and we oiled them lightly with some vegetable oil. Set aside while you mix up your ingredients.

You need a mixing bowl for the dry ingredients and another one for the wet. The dry ingredients get whisked in their mixing bowl until fluffy and well combined. Then the wet ingredients get whisked together until smooth. Add the wet ingredients to dry, then whisk until you have a smooth batter.

Pour the cake batter into the cake tray (or mini trays) and tap the tray on the counter about 3 times to release any big bubbles that have started to form with the reaction of the baking soda and the vinegar.

Pop the cake immediately into the oven, where it bakes for about 30 minutes. When fully baked, the edges of the cake will pull away from the pan, and a skewer will come out clean or with a crumb or two. It’s ready!

Let it cool completely!

While your cake cools down check out our Guinness Cupcakes!

To make the chocolate syrup glaze, mix all the ingredients together and whisk well until smooth. Pour it over your cooled cakes and enjoy! We decorated the cakes with some chopped bananas right before we served them for that all-time classic flavor combination!

Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain.

-Dave Barry

Did you make this recipe?

We’d love to know how it turned out! Let us know by leaving a comment below, or share a photo on Instagram: tag @thelifelaboratories and hashtag it #thelifelabbakes

Good Luck!