Yum List : Decadent Vegan Chocolate Cake

Feel good about the health of yourself and the planet while you devour this cacao-infused creation. Chef Joseph suggests you serve this Vegan Chocolate Cake with seasonal fruits such as summer berries or even brandy flambeed cherries – and vegan ice-cream of course!

  • Serves 8
  • Prep Time45 minutes
  • Cook Time30 minutes

Vegan Chocolate Cake


  • 175 grams
  • 40 grams
  • 1 teaspoon
  • 1 teaspoon
  • 200 grams
  • 240ml
  • 120ml
  • 1 teaspoon


  • Preheat oven to 180 degrees Celsius (still)/ 160 C convection oven.
  • In a large mixing bowl combine the flour, cocoa powder, baking soda and sugar.
  • In a separate mixing bowl combine the water, oil and vanilla
  • Add the water mixture to the dry ingredients, stirring to combine.
  • Grease an prepared baking pan with vegetable spray.
  • Pout the cake batter into the pan and bake for 28-30 minutes until a toothpick comes out clean.
  • Remove from oven and transfer to a cooling rack until cooled completely

Chocolate Frosting


  • 125 grams
  • 2 Tablespoons
  • 1 Tablespoon
  • 2 Tablespoons


  • Sift together the icing sugar and cocoa powder.
  • Add the maple syrup and water.  Stir until combined.
  • Pour over the cooled cake and serve immediately.


Serve with your favorite seasonal fruits such as berries or even better brandy flambeed cherries!

You can also top with your favorite soy based vegan whipped topping or  vegan ice cream.

Download the Recipe as PDF


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