Welcome to chocolate heaven with this super simple eggless chocolate cake. It's honestly so delicious and if you love chocolate cake as much as I do, you are definitely going to be right in your element whilst munching on this one! You may also like my eggless chocolate oreo cake loaf which is also a chocolate lover's dream.
It's super creamy and reminds me of a classic chocolate fudge gateau in some ways. With the buttercream, this chocolate cake is also nice and rich as well as being nice and spongey. I can't wait to hear what you think about it. Enjoy!
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INGREDIENTS FOR THIS RECIPE
- Soy milk – I believe that this is the best plant milk for making vegan cakes.
- Apple cider vinegar – Mix this into the soy milk to create vegan "buttermilk'.
- All-purpose flour – Also known as plain flour, this works best for me.
- Cocoa powder – You won't have a chocolate cake without this. You will also need it for the buttercream.
- Brown sugar – Demerara sugar is best for good moisture in a chocolate cake.
- Baking powder & Baking soda – These are the the two vital leavening agents that you'll need.
- Salt – Use fine sea salt.
- Rapeseed/Canola oil – These are both the same oil.
- Vanilla Extract – Enhances the flavours within your cake.
- Vegan butter block & Powdered sugar – For the buttercream.
HOW TO MAKE MY EGGLESS CHOCOLATE CAKE LOAF
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP BY STEP INSTRUCTIONS
STEP ONE
Add the vinegar to the plant milk. Stir, then wait for it to curdle.
STEP TWO
Add your dry ingredients to a bowl. Mix them.
STEP THREE
Pour the curdled soy buttermilk into the dry ingredients.
STEP FOUR
Add the remaining wet ingredients to your mixture.
STEP FIVE
Now, fold the dry ingredients into the wet ingredients. Don't mix at all. Fold until all the flour pockets have gone and the mixture is combined.
STEP SIX
Next, equally empty the cake batter into the two prepared tins. Bake in a preheated oven for 20 minutes.
STEP SEVEN
Remove your cakes from the oven and let them cool fully.
For instructions on how to make the glaze and buttercream frosting, see the full method on the recipe card at the bottom of the page.
TIPS FOR MAKING AN EGGLESS CAKE
- Pre-heat your oven for at least 15-20 minutes before you start baking. Before baking your eggless chocolate cake, it is incredibly important that your oven reaches the suggested temperature. This means your cake to bake to the correct consistency.
- Use two loaf pans (20cm x 10cm). You should end up to two equal chocolate cake halves. Spread buttercream on the flat sides.
- Make vegan buttermilk instead of adding ingredients separately. To make your vegan ‘buttermilk’ you need mix the apple cider vinegar to your soy milk. Buttermilk has a very high level of acidity which then gives vegan cakes a delicious, fluffy texture and a wonderful crumb. Buttermilk also breaks down gluten.
- Instead of mixing, fold instead. Over mixing gives any cake batter is usually a bad idea, resulting in an unwelcome texture. Try not to mix at all. I always like to fold the mixture gently over itself until there are no flour pockets left. Be patient during this step.
- Each oven is different! Depending on how old they are, some ovens will heat up inaccurately. Although there isn’t much you can do about this, just be aware that when a skewer comes out completely clean, your cake is ready. Keep an eye on it.
FREQUENTLY ASKED QUESTIONS
WHY IS MY CHOCOLATE CAKE DRY?
You may have measured out the ingredients incorrectly. This causes the ratio between the wet and dry ingredients to also be wrong. Alternatively, your oven temperature may have been too high, causing the cake to dry out quickly.
WHY IS MY CHOCOLATE CAKE FALLING APART?
This is usually because too much flour has been added to the cake. It could also be because the batter has been over-mixed.
HOW TO STORE MY EGGLESS CHOCOLATE CAKE LOAF
I recommend that you store your vegan chocolate cake in an airtight container at room temperature for up to three days. If you prefer to refrigerate your cakes, store in for up to 4 days (also in an airtight container). Do not freeze.
PrintEggless Chocolate Cake Loaf With Chocolate Buttercream
- Total Time: 40 minutes
- Yield: 1 Cake 1x
- Diet: Vegan
Description
I can't get enough of this cake! If you love all things chocolate, it's your lucky day. There's chocolate buttercream too!
Ingredients
For the cake:
- 200ml soy milk
- 1 teaspoon apple cider vinegar
- 175g all-purpose flour (sifted)
- 25g cocoa powder
- 150g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50ml rapeseed/canola oil
- 1 teaspoon vanilla extract
For the chocolate buttercream:
- 225g vegan butter block* (see notes)
- 240g powdered sugar* (see notes)
- 35g cocoa powder
Instructions
Chocolate Cake:
- Pre-heat your oven to 177 Celsius (350 Fahrenheit). Grease two 20cm x 10cm cake loaf tins with vegan butter then set aside.
- Make your vegan buttermilk. Measure out the soy milk then add the apple cider vinegar to it. Give it a mix then set aside for 7-8 minutes until it curdles. Measure out the other ingredients while you wait.
- To a large mixing bowl, add the flour, cocoa powder, sugar, baking powder, baking soda & salt. Mix well.
- Next, pour in the curdled soy milk, oil & vanilla. Don't mix at all. Using a wooden spoon, fold the ingredients together by slowly scooping the mixture over itself. Keep folding the dry into the wet until there are no more pockets of flour. This takes a little longer than mixing but it results in a much better cake. Patience is key!
- Equally divide the cake batter between the two greased loaf tins and bake in the centre of the preheated oven for 20 minutes. A skewer should come out clean at this point.
- Remove your cakes from the oven and let them cool in the tins for 15 minutes. Then remove the cakes from the tins and transfer them to a cooling rack to cool fully. Don't apply anything to the cakes until they have completely cooled down.
Chocolate buttercream:
- Add the vegan butter block to a stand mixer or a large bowl and cream for 2 minutes.
- Next add half of the powdered sugar. Beat the buttercream mixture until it is fully combined and has began to thicken. Then add the rest of the powdered sugar. Beat again until your buttercream is nice and thick.
- Now add the cocoa powder. Mix until it is fully combined within the buttercream.
- Spread half of the chocolate buttercream in between the cake halves and spread the other half on top. Enjoy!
Notes
- Use a block of vegan butter instead of spread. I love to use the Flora plant butter block and the Naturli vegan block. These create a much thicker vegan buttercream than a spread.
- Not all powdered sugar is vegan. Be sure to check.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Chocolate Cake
Nutrition
- Serving Size: 1 Slice
- Calories: 458
- Sugar: 48.3 g
- Sodium: 617.4 mg
- Fat: 19.1 g
- Carbohydrates: 72.1 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Keywords: chocolate cake, vegan cakes, vegan bakes, chocolate buttercream, loaf cake, vegan baking
Julie M says
My family and I loved this cake 🙂
★★★★★
Vegan Treats Blogger says
Great! Thanks to trying it.