Rich, sweet and indulgent vegan double chocolate chip cake with chocolate frosting. This is the chocolate cake of dreams. Seriously.
Fluffy chocolate sponge scattered with chocolate chips and topped with a velvety smooth chocolate frosting.
You’d never guess this cake was vegan, I’m certain it would fool anyone. It’s chocolatey, creamy and super moist. Everything you want in a cake, this chocolate cake has got it!
Plus, this cake is super easy to make! The sponge can be prepared in one bowl. You guys know I love a loaf cake because they’re super easy to make and fuss free!
What ingredients you’ll need:
- Plain flour
- Baking powder
- Caster sugar
- Cocoa powder
- Rapeseed oil (or other neutral flavoured oil)
- Unsweetened almond milk (or other unsweetened plant milk)
- Vanilla essence
- Vegan milk chocolate chips
For the chocolate chips I love using vegan ‘milk’ chocolate chips, but you could use dark chocolate but this will make it richer.
Alternatively you can just leave them out – it’ll still be chocolatey without them!
How to make vegan chocolate cake:
First, start by preheating the oven to 160C/320F. We are cooking this at a slightly lower heat for a longer period so the cake rises more evenly.
Grease and line a 9×5 loaf tin. I use loaf tin cases which are way easier than cutting up parchment paper.
Weigh and sift the flour, baking powder and cocoa powder into a large bowl. Add the sugar and mix with a wooden spoon.
Measure out the almond milk and oil, mix together along with the vanilla.
Pour the wet mix into the dry mix and stir until just combined, don’t over mix. Add the chocolate chips and mix gently until evenly distributed.
Pour into the loaf tin and pop a timer on for 55 minutes. This may vary depending on your oven type but check it around 50 minutes using a skewer.
Pierce the middle of the cake, if it comes out clean it’s ready. If not leave for another 5 minutes until cooked through.
Whilst this is baking in the oven (and making the house smell amazing!) you can make the chocolate frosting.
What you’ll need for the chocolate frosting:
- Vegan butter
- Cocoa powder
- Icing sugar
- Unsweetened almond milk (or other plant milk)
Weigh them out and place in a bowl and mix until combined. The milk will help loosen the frosting and make it extra creamy!
Pop it in the fridge until your cake is ready. Place the cake on a cooling rack to completely cool before adding the frosting, or it’ll be a melty mess!
To frost, spoon the mixture on top and spread with the back of a spoon. I added some grated dark chocolate on top to make it extra pretty!
This loaf will make about 8 slices – depending on how big or small you cut them!
It will keep for 2-3 days in an air tight container, if it lasts that long! Cake never does in my house.
If you want to make this ahead of time you can freeze the cake. Leave it to fully cool, wrap tightly in cling film and place in the freezer.
Leave to defrost for about 12 hours at room temperature. Make the frosting and add when you’re ready to serve!
For more chocolate recipes you may enjoy:
As always if you make this vegan double chocolate chip cake be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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- 240g plain flour
- 2 tsp baking powder
- 60g cocoa powder
- 185g caster sugar
- 180ml rapeseed oil (or other neutral flavoured oil)
- 320ml unsweetened almond milk
- 1 tsp vanilla essence
- 100g vegan milk chocolate chips
- 75g vegan butter
- 20g cocoa powder
- 125g icing sugar
- 1 tbsp unsweetened almond milk
- Preheat oven to 160C/320F. Grease and line a 9x5 loaf tin.
- Weigh and sift the flour, baking powder and cocoa into a large bowl. Add the sugar and mix with a wooden spoon until combined.
- Measure out the rapeseed oil and almond milk and place into a jug with the vanilla. Give it a stir and then pour into the dry ingredients.
- Mix until just combined, careful not to over mix. Add in the chocolate chips and gently mix until evenly distributed.
- Pour into the loaf tin and gently tap the tin on the work surface. Place in the oven for 50-55 minutes. To check its done place a skewer in the middle of the sponge, it should come out clean. If it doesn't, leave for a few more minutes until it does.
- Whilst it's in the oven, make your frosting. Weigh and whisk dry ingredients and place all the ingredients in a bowl. Mix with a spoon until fluffy and creamy.
- Pop in the fridge until the sponge is done. Place on a cooling rack and when completely cool, spoon the frosting on top with the back of a spoon. I grated some dark chocolate on top!
I used sainsburys free from milk chocolate chips. You can sub for dark chocolate but it will be a bit richer. Or you can just leave them out altogether.