If you enjoy heavenly chocolate cakes this super easy-to-make eggless chocolate cake will be your new favorite. It's so delicious and if you love chocolate cake as much as I do, you are definitely going to be right in your element whilst snacking on this beauty.
This recipe takes less than 30 minutes to make which is great. When assembled the cake is so creamy. It reminds me of a classic double chocolate fudge gateau in some ways in loaf cake form.
With the buttercream frosting in the center, this chocolate cake is definitely a winner. Anybody that you share it with will love it. It's so soft, spongey and rich. I can't wait for you to try it!
You may also like my eggless oreo cake loaf, vegan chocolate mud cake and vegan mascarpone chocolate sheet cake bars recipes which also give out tasty vibes. Each of them are a chocolate cake lover's dream.
Why You Will Love This Cake
- The Best Texture - Due to the gentle and loving way that this cake is prepared, the consistency of it is wonderful. I never over-mix the cake batter and therefore, I always end up with a loaf cake which is light, airy and fluffy.
- Amazing Filling & Topping - The buttercream frosting in this recipe is unbelievably silky smooth and creamy. When you taste it, you'll know exactly what I mean by that. I love to spread it both in the center and on top of the cakes.
- Simplicity - The method for this eggless cake recipe is very similar to the one that I made for the likes of my eggless vanilla chocolate cake and eggless red velvet cake loaf . It's so easy. To make the cake batter, all you need to do is fold the dry and the wet ingredients together. While the cakes are inside the oven, you can make the simple chocolate frosting in about 5 minutes. Apply it to the cooled cakes, assemble and enjoy.
- Allergy Friendly & Plant Based - This vegan chocolate cake loaf recipe is completely vegan and dairy free.
- Apple cider vinegar – Mix this into the soy milk to create vegan 'buttermilk'. This is the most important ingredient because the buttermilk reacts with the leavening agents to create a wonderful consistency.
- Brown sugar – Brown sugar also known as Demerara sugar is great for creating moisture inside a chocolate cake. It contains a lot of molasses too which gives the cakes a deep and delicious flavor.
- Baking powder & Baking soda – These are the the two vital leavening agents that you'll need for the loaf cake. Without the baking powder and baking soda the texture would be completely different.
- Canola oil – This is the same thing as rapeseed oil. What you call it depends on where you're from in the world. It's a very important ingredient, as it gives the cake a beautiful, moist texture. I also used it for my vegan almond raspberry cake and vegan biscoff banana cake recipes and they were both successful.
- Vegan butter block – For the buttercream, make sure that you use a dairy-free butter block instead of a vegan margarine alternative which aren't firm enough to make a thick frosting.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- To enhance the dreamy, chocolatey flavors inside the cake, use a high-quality cocoa powder instead. Whenever I have done this in the past, it's really given my chocolate cake a lift. See my vegan chocolate raspberry cake for an example of this. The cake will still taste fantastic with regular cocoa powder, but a higher quality one will give it a beautiful richness.
- If you feel like you want something extra in this recipe, you can add an extra topping. I often love to sprinkle cookie crumbs on top of the buttercream frosting. This can be anything from Biscoff cookies, to Oreo cookies, to Digestive cookies. There really are so many options. You can also top the cake with nuts, vegan marshmallows and chocolate chips!
How To Make An Eggless Double Chocolate Loaf Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Add the vinegar to the plant milk. Stir and wait for it to curdle.
2: Combine your dry ingredients inside a large bowl.
3: Pour the curdled soy buttermilk into the dry ingredients.
4: Add the remaining wet ingredients to your mixture.
5: 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.
6: Next, equally empty the cake batter into the two prepared tins. Bake in a preheated oven for 20 minutes.
7: Remove your cakes from the oven and let them cool fully.
8: Spread on the buttercream. Slice and serve.
Preheat your oven for at least 15-20 minutes before you start baking - Before baking the eggless chocolate cake, it is incredibly important that your oven reaches the suggested temperature. This way your cake will bake to the correct consistency.
Use two loaf pans (20cm x 10cm) - If you use two 20cm x 10cm loaf pans, you should end up to two equal chocolate cake halves which can then be decorated.
Make vegan buttermilk instead of adding ingredients separately - Make the buttermilk first then add it to the dry cake ingredients. Don't add the vinegar and soy milk separately. Dairy-free 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.
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.
This is usually because too much flour has been added to the cake. It could also be because the batter has been over-mixed.
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.
More Vegan Chocolate Cake Recipes
If you tried this Eggless Chocolate Cake Loaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Eggless Chocolate Cake Loaf With Chocolate Buttercream Frosting
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 50 ml rapeseed/canola oil
- 1 teaspoon vanilla extract
For the chocolate buttercream:
- 225 g vegan butter block* see notes
- 240 g powdered sugar* see notes
- 35 g cocoa powder
Making the chocolate Cake:
- Preheat the 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 center 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.
Making the chocolate buttercream frosting:
- 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 frosting in between the cake halves and spread the other half on top. Enjoy!
- Before baking the eggless chocolate cake, it is incredibly important that your oven reaches the suggested temperature. This way your cake will bake to the correct consistency.
- If you use two 20cm x 10cm loaf pans, you should end up to two equal chocolate cake halves which can then be decorated.
- Make the buttermilk first then add it to the dry cake ingredients. Don't add the vinegar and soy milk separately. Dairy-free 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.
- 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.
- 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.
- 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.