Vegan Chocolate Cake


This is the perfect thing to make for people who are reluctant to try your vegan creations! I made this vegan chocolate cake for mothers day, after my sister was complaining that now I don’t eat butter or eggs, we will never get to make cakes together again! So I proved her wrong by making this delicious chocolatey pudding!


For the Cake:

  • 125g ground hazelnuts
  • 175g self-raising flour
  • 100g melted coconut oil
  • 150-200ml almond milk
  • 4 tablespoons raw cacao powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon of baking powder
  • 200g brown or coconut sugar

For the Icing:

  • 100g coconut oil
  • 100g melted dark chocolate (make sure it is over 75% cocoa)
  • 200g icing sugar
  • Dash of water to form the desired consistency


  1. Preheat the oven to 180°C and line your cake tin with baking paper.
  2. Put all the dry ingredients in a bowl and mix to combine.
  3. Then melt the coconut oil and stir using an electric mixer or handheld whisk.
  4. Add the apple cider vinegar to the almond milk and slowly pour it into the cake mixture.
  5. Stop adding almond milk when you have a thick batter.
  6. Spoon into the cake tin and cook for around 45 minuets, if you are worried about the top burning, cover it with tin foil after 30 minutes.
  7. Once the cake is cooked, leave it to cool while you make the icing.
  8. Melt the chocolate and beat in with the icing sugar and coconut oil, make sure you don’t melt the coconut oil!
  9. The consistency of the icing will be thick and crumbly so turn your mixer onto low and slowly add water bit by bit.

When I first made this I went with the approach of adding all the ingredients together, including the water and beating it fast until the mixture combined – but THIS DOES NOT WORK! You need to stir it slowly and encourage the water and oil to combine (making an emulsion)!

  1. Once the icing is to thick and creamy, cover the chocolate cake with it and scatter raspberries over the top.