Lindy's Cakes Ltd

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Yummy Vegan Chocolate Cake Recipe

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Invariably my teenage son and his friends arrive in my kitchen, just as I’m taking a cake or cupcakes out of the oven! They are of course ‘starving’ and simply have to cake…however sometimes I feel very mean, as one of my son’s friends is allergic to eggs – a dry biscuit is not quite the same as a freshly baked cake!!!  So when I stumbled across a vegan chocolate cake recipe in a South African recipe book, I thought I simply had to experiment on the boys!! It was a huge hit with everyone, including my son’s egg allergic friend, who had never tasted anything like it!

Eggless Baking

Baking using egg-less and dairy free recipes is becoming ever more important.

The team at Lindy’s Cakes were the next tasters. They couldn’t believe the cake didn’t have eggs in it and were very impressed! I have since experimented a few more times with this recipe, baking it as cupcakes, mini cakes and as a large cake and must say that everytime it works a treat!!!

Yummy vegan chocolate cake recipe by Lindy Smith

Yummy Vegan Chocolate cake

Makes: 36 cupcakes or 1 x 23cm (9in) cake

420g plain flour

400g muscovado/ dark brown sugar

6Tbsp cocoa powder

2 tsp bicarbonate of soda

500ml water

200ml sunflower oil

2 Tbsp balsamic vinegar

2 tsp vanilla essence

Preheat oven to 180°C

  1. Sift flour, sugar, cocoa powder and bicarbonate of soda into a bowl and stir together
  2. Make a well in the centre and add the remaining ingredients.
  3. Mix until just combined.
  4. Pour the batter into cupcake cakes or a greased and lined tin
  5. Bake – 20 mins for cupcakes or 1 hour for cake

As you can see the cake is very easy to bake – it’s also moist and delicious so why not give it a try! No one will even know it contains no eggs.

In case you are wondering, this tried and tested recipe also appears in my ‘Mini cakes academy‘ book, along with a chart for different mini cake sizes.

Happy Baking

Lindy Smith

About Lindy Smith

Award winning, best-selling author and sugarcraft artist, who loves to design beautiful colourful cakes, inspire, teach and supply you with gorgeous products.

Reader Interactions

Comments

  1. Judy Ryder says

    My nephew is allergic to eggs and it’s always difficult when we do birthday or other family teas as he gets left out. Eggless cake recipes I have tried and frankly horrid! can’t wait to try this out when the family come over for Easter tea!

  3. Cathy says

    Have you tried a vanilla version of this cake Lindy? I was interested to know if it would work just as well, by using castor sugar and without the cocoa?

  5. Kathlyn Garnet says

    A vegan cake with that retains its delightful taste seems like a good viand to be enjoyed by the family. This is useful for many occasions year-round.

  6. Usha says

    This is a recipe for vegan cake / cupcakes. I tried it the other day and is the best one I have found til date. Although last time I made it i didn’t have and vinegar or plain flour so used lemon juice and self-raising flour. Maybe that was why!

    2 cups all-purpose flour ( I used Self-raising flour and found the cake to be a little lighter)
    1 cup sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 cup coconut / soya / almond milk
    ½ cup sunflower oil
    2 tablespoons vanilla extract
    1 tablespoon white or apple cider vinegar or lemon juice

    To make the Coconut Cupcakes: Preheat the oven to 180 degrees C or gas mark 4. Makes 12-14 muffin sized cupcakes or 7″ round (baked in two halves and sandwiched together)

    In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

    Fill the cupcake liners about two-thirds full with batter. Bake for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it.

  8. Monica says

    Wow! This is the best tasting cake by far! I’m not a regular baker and tried this out and it came out perfect! Thanks Lindy! Keep the vegan cake recipes coming!

  10. Celeste says

    I’ve been looking for a good vegan chocolate cake recipe and as a fan of Lindy’s other chocolate cake recipes I am keen to try this!

    I wondered why use plain flour and not SR? Does the cake rise to a good height, suitable for splitting and layering?

    Would Lindy recommend this cake for covering with sugarpaste or buttercream?

    Thanks

  11. Lindys Team says

    Hi Celeste
    Lindy has never tried to split and layer the cake but thinks it should be fine to do. We have never tried to cover the cake, but would let us know how you get on!
    Fiona

  12. Amber says

    Hi Lindy

    I used this recipe for a giant chocolate cupcake and it was so good! Was really easy to follow and the finish was amazing – the customer was so happy and I have had some really good feedback!
    Would love to send u a pic
    Amber

  14. Louise Baxter says

    This chocolate cake is fantastic and by far the best vegan recipe I’ve ever used. I usually split the mixture between two round cake tins and when cooled sandwich it together with butter (vegan margarine) icing. I also put a bit of icing on the top. My family love it and none of them are vegan. I’ve just baked my little girl’s Birthday cake using this recipe and decided to do it as a slab cake. It looks great and I’ll decorate it with butter icing. I can take a picture if you like and send it?

  17. Lindys Team says

    Hi Suzie
    Fill the cupcake case about 2/3 full. I hope this answers your query but if you need any further information, please let us know!!
    Hope you enjoy the cupcakes!
    Fiona

  19. Lindys Team says

    Hi Vickie

    We are not sure whether this cake is suitable for carving as we have not tried it! It may be too light.
    Perhaps you could give it a go and let us know how you get on.

    Zoe