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Slice of cake, sitting on a plate with some berries.

Vegan Chocolate Cake

My Vegan Chocolate Cake is quickly and easily made. What’s more, it is delicious, moist and full of rich, chocolatey goodness! You will want to add this recipe to your collection as it is a cake which you can serve with complete confidence.
Course Afternoon Tea, Dessert, Morning Tea
Cuisine International
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 people
Calories 412kcal
Author Alexandra


For the cake:

  • 1 ½ cups (225 g) plain/all-purpose gluten-free flour See Note 1
  • 1 cup (220 g) caster sugar
  • ¼ cup (30 g) unsweetened Dutch processed cocoa
  • ¼ teaspoon coarse cooking salt See Note 2
  • 1 teaspoon baking soda/bicarbonate of soda See Note 3
  • 1 teaspoon vanilla extract
  • 1 teaspoon white wine vinegar - or apple cider
  • cup (75 ml) vegetable oil - I use grapeseed
  • 1 cup (250 ml) water

For the frosting:

  • 1 ½ tablespoon vegan margarine - I use Nuttelex See Note 5
  • ¼ cup (30 g) unsweetened Dutch processed cocoa
  • 2 ¼ cup (270 g) icing/powdered sugar
  • 3 tablespoon (60 ml) boiling water - add a little at a time, more if needed See Note 5
  • 1 teaspoon vanilla extract


For the Cake:

  • Preheat your oven to 180 Degrees C (350 F).
  • Grease a 20 cm (8 inch) springform cake tin and line the base with baking paper.
  • Sift the flour and cocoa into a large bowl with the sugar, salt and baking soda. Use a whisk to evenly combine the ingredients.
  • In a separate bowl, combine vanilla, vinegar, oil and water.
  • Add the wet ingredients to the dry ingredients and, using a whisk, mix together until completely combined.
  • At this stage, the baking soda will react with the vinegar causing it to bubble vigorously. It is important to pour the batter into the prepared baking tin as quickly as possible and get it into the oven immediately.
  • Bake for 30-35 minutes, until a toothpick inserted into the centre comes out clean.
  • Set the pan on a wire cooling rack until the top of the cake feels completely cool to the touch.
  • Remove the cake from the tin and place it on a serving platter.
    The cake may be simply dusted with icing/powdered sugar or frosted.

For the Frosting:

  • In a small bowl, combine the cocoa and icing sugar, sifting if necessary. Add the margarine and vanilla. Pour 1 tablespoon of boiling water onto the margarine and mix well.
    You may not need all the water so start slowly, and add more if you need to, to get a smooth spreading consistency.
  • Spread the frosting on top of the cooled cake.


  1. I have used a commercial gluten-free all-purpose flour which is made from a blend of naturally occurring gluten-free flours. However, you can substitute regular all-purpose flour if you don’t need a gluten-free cake.  Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes.
  2. Do not use iodised or table salt as it will be too salty. Use coarse cooking salt, sometimes known as kosher salt.
  3. Baking soda is used in this cake not baking powder. 
  4. Use good quality vanilla which has been extracted from vanilla beans and not synthetically flavoured.
  5. The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary. 
  6. This is not a tall cake. If you are looking for a cake with some height for a special occasion I suggest that you make two cakes and join them together. You could, for example, frost the top layer and put some frosting and sliced strawberries in the centre. 
  7. I have adapted this recipe from Sweet Little Bluebird.
  8. Please note, the nutritional information is based on the cake being cut into 8 pieces and one being enjoyed as a serve. It does not include what the cake is served with. The nutritional information is an estimate only.


Calories: 412kcal | Carbohydrates: 78g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 230mg | Potassium: 86mg | Fiber: 4g | Sugar: 59g | Calcium: 24mg | Iron: 2mg