Vegan Chocolate Cake

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

This Vegan Chocolate Cake recipe is by far the easiest cake you’ve ever tried. It needs only a few simple ingredients and you are ready to go! Make sure to give this delicious chocolate cake a try!

It’s super chocolatey and you cant even tell the difference from the normal chocolate cake! It’s perfect for fasting periods as well for people who enjoy eggless or dairy free recipes.

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Your friends and family will fall in love with this as it has the smoothest chocolate ganache and the most moist sponge.

It’s a very convenient cake to make at its dairy free and eggless! Share this recipe with your friends and family.

You can also decorate the cake however you want and make it your own.

This cake lasts up to 4-5 days at room temperature or stored in the fridge. In order to keep the moisture make sure to cover it with plastic wrap or place it in an airtight container!

Check Out my Youtube Video Tutorial:

Vegan Chocolate Cake

Preparation Time:

30 Minutes

Cooking Time:

20 Minutes

Total Time:

50 Minutes



Level of Difficulty:



This recipe is by far the easiest chocolate vegan cake you’ve ever tried. It needs only a few simple ingredients and you are ready to go! Make sure to give this delicious chocolate cake a try!



  • 3 cups flour
  • 1/2 cup cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2  cups water
  • 2 tbsp vinegar
  • 2/3 cup coconut oil
  • 1 1/3 cup coconut sugar
  • 2 tbsp honey
  • 2 tsp vanilla extract


  • 2/3 cup coconut cream
  • 1 1/2 cup dark chocolate (vegan)



  1. In a large bowl add in your dry ingredients and mix using a whisk.
  2. Add in all your wt ingredients and mix until fully combined.
  3. Grease with non stick cooking spray and line 2 8-inch round cake tins.
  4. divide the mixture between the 2 tins & Bake for 20 minutes at 175°C (until a toothpick inserted into the centre comes out clean).
  5. When cakes are fully baked remove from the oven and place them on a cooling rack to cool down completely.
  6. You can trim the top of the cake to create even layers.


  1. In a microwave safe bowl add in your coconut cream and chocolate and melt in the microwave completely while mixing every 30 seconds.
  2. When your ganache is melted fully and combined, place it in the fridge for at least 3 hours to stiffen up.
  3. Then remove it from the fridge and scoop it out in another mixing bowl.
  4. Using an electric mixer whip up the ganache unitl its nice and fluffy (about 2 minutes).
  5. Now use your ganache to decorate your cake.

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