This vegan chocolate cake recipe is one to keep. I came across the idea when I realised there were many more people that I know who are either vegan or who are removing some areas of food from their diet. There are so many ways in which we can tweak our favourite recipes to meet our own requirements.
With my vegan chocolate cake it does not contain any eggs or butter. The standard sugar has been replaced with Natvia sweetener – Natvia is made from the stevia plant and is completely natural – and the oil is vegetable oil.
This is a cake that is so versatile. It’s perfect with a hot coffee, if you fancy a summer party then adding fresh fruit will put the sunshine feeling into the day, or if it’s luxury you are after then vegan hazelnut frosting is something that will top this off a treat!
See how easy it is to make….
This No Egg, No Butter, Vegan Chocolate Cake is delicious! Try it out with fresh fruit or a hot steaming coffee. You can upgrade this to the best wedding cake with vegan frosting, it's so versatile.
- 1 lb Plain Flour
- 12 oz Natvia Natural Sweetener
- 3 oz Cocoa Powder
- 3 teaspoon Bicarbonate of Soda
- 8 fl oz fl oz Vegetable Oil
- 1 pint Water
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cider vinegar
Measure out your dry ingredients and mix these together in a large bowl.
Add your wet ingredients and blend these in making a smooth paste.
Line an 8 inch (22cm) loose bottomed cake tin with parchment.
Carefully pour into the tin.
Bake in a pre-heated oven for 45 minutes.
Insert a clean toothpick into the centre of the cake to see if it is baked. If the toothpick comes out clean then it’s done!
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I was given one pack of Natvia Sweetener to try. It works and tastes great in this cake!