
This is the first (but most definitely not the last) dessert entry on the blog. This vegan chocolate cake is too good to not spread the word about!

It is slightly adapted from this wonderful recipe found at, it doesn’t taste like chicken.

My changes include adding some raspberry preserve and switching half of the white sugar to brown sugar. I also added some fresh raspberries and mint to top it all off.

I know now that you think, what the heck is raspberry preserve?! Well, preserves are almost identical to jams but they may contain larger chunks or even whole fruits or berries.

Now that we have cleared that out, let’s focus on the chocolate cake. Sorry, the vegan chocolate cake. It’s necessary to point that out because all your non-vegan friends are going to get their minds blown when they eat this! Being dense, moist, and rich in chocolate flavour this is the only chocolate cake you ever need to bake.

To add further praise to this delicious chocolate cake, it is really easy to make. You should not be afraid at all to try this out, even if you have zero baking experience. It is almost fail safe.

To save time I recommend you to use two baking pans. In that way, you can bake both layers of the cake at the same time and speed up the process. I use springform pans when I bake these but I guess you could use pretty much any non-stick baking form. They should be the same size though. I managed to buy two forms which differ slightly in width. If you look closely you can see how I covered this up by splashing frosting all over it.

Ok, so let’s get baking! The process is pretty straightforward.

How to make vegan chocolate cake

Start out by mixing all the dry ingredients in one bowl.

Then go on to mix all the wet ingredients in another bowl. We’re going to make use of the volcanic effect when combining apple cider vinegar and baking soda/powder in the same way as is done in these hamburger buns.

Pour the wet ingredients into the bowl of the dry ingredients and mix until they are all combined.

Grease up the baking forms (I use canola oil for this) and divide the batter into the two forms. Bake for about 40 minutes at 180 °C / 320 °F / Gas Mark 4, or until you can stick a small sharp knife or toothpick in the centre of the cake and it will come out clean. Let the cakes cool off completely before you start to assemble it with frosting.

To make the frosting just put all ingredients in a blender or kitchen aid and mix until it is whipped and fluffy.

Put one cake on the bottom of a serving tray and put half of the frosting over it. Take the other cake and put it on top of the first one and cover everything with the rest of the frosting.

Top it all off with fresh raspberries and mint leaves.

Store it in the refrigerator until you are going to serve it.

One of many fantastic things about this vegan chocolate cake is that it holds up very well in the refrigerator for a couple of days, making it ideal for making on a Friday and then keep eating it the entire weekend. Bring the left-overs to work on Monday and you will be the office hero!