Vegan Chocolate Cake with Chocolate Frosting
A deep, moist chocolate layer cake with no eggs or dairy and a fluffy chocolate frosting.
- Time1 hr
- LevelEasy
- Costabout £0.45 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line two 20 cm sandwich tins.
- 2
Sift the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt into a large bowl.
- 3
Stir the oat milk and vinegar together and leave for 2 minutes. It will curdle slightly, which makes the cake tender.
- 4
Whisk in the oil and vanilla, pour into the dry mix and whisk until smooth. Stir in the hot coffee. The batter will be thin.
- 5
Divide between the tins and bake for 28 minutes, until a skewer comes out clean. Cool in the tins for 10 minutes, then on a rack.
28 min - 6
Beat the dairy free spread with the icing sugar, cocoa and oat milk for 4 minutes until fluffy.
- 7
Sandwich the cooled layers with frosting and cover the top. Swirl with the back of a spoon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
