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5 from 2 votes

Vegan Chocolate Cake with Cacao Frosting

This Vegan Chocolate Cake is a dream come true. It's moist, fluffy and absolutely delicious!
Prep Time30 mins
Cook Time50 mins
Resting Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: French
Keyword: chocolate cake
Servings: 8
Author: Carlo Cao


Chocolate Sponge Cake:

  • 180 g white flour ((6½ oz))
  • 150 g brown sugar ((5½ oz))
  • 1 pinch of salt
  • 45 g unsweetened cocoa powder ((1½ oz))
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 150 ml coconut oil or margarine ((⅗ cup))
  • 300 ml soy milk (( 1 ⅕ cup))
  • 1 tbsp white wine vinegar


  • 250 g margarine ((8½ oz))
  • 120 g powdered sugar ((4¼ oz))
  • 50 g unsweetened cocoa powder ((1¾ oz))
  • 1 pinch of salt
  • 1 dash of soy milk


  • Preheat the oven to 170 °C (340 °F) and line a Ø 18 cm (7 inches) cake pan with baking paper.
  • Put flour, sugar, salt, cocoa powder, baking powder and baking soda into a bowl and mix.
  • Add coconut oil, soy milk and white wine vinegar and mix briefly with a hand mixer.
  • Pour the mixture into the cake pan, spread evenly and bake in the middle of the oven for 50 minutes.
  • Let the cake cool for 5 minutes, then remove it from the baking pan and turn it upside down. Let the cake cool completely for at least 2 hours, preferably overnight*.
  • For the frosting, put margarine, powdered sugar, cocoa powder, salt and soy milk in a bowl and beat with a hand mixer until creamy.
  • Cut the cake into 2 equal layers.
  • Place one cake layer on a cake plate, brush with a little soy milk and smooth ⅓ of the frosting on top.
  • Place the second layer of cake on the frosting, press down a little, brush with a little soy milk and spread with ⅓ of the frosting.
  • Put the remaining frosting in a piping bag with a star-shaped nozzle and decorate the cake with it.
  • Store the cake in the fridge, remove from the fridge 15 minutes before serving.


*In this case wrap the cake in plastic wrap or baking paper and allow it to chill in the fridge overnight.