Vegan chocolate cake

Vegan chocolate cake

Desserts for all! Those following a vegan diet can enjoy a post meal sweet with this chocolate and raspberry cake.

Prep time: 10 minutes

Cook time: 40 minutes

Servings: 8 people


  • 240g cocoa powder
  • 240g light brown sugar
  • 1 x 410g tin quartered pears, drained and puréed
  • 240ml almond milk
  • 100g light brown sugar
  • 2 tsp apple cider vinegar
  • 2 tsp bicarbonate of soda
  • 1 tsp gluten-free baking powder
  • 125g melted coconut oil, plus extra for greasing
  • 1 tsp instant coffee
  • 2 tsp vanilla paste
  • 240g gluten-free flour
  • **For the Frosting**: 280g almond butter, 50g cocoa powder, 1 tsp vanilla paste


Preheat oven to gas 3, 170°C, fan 150°C. Lightly grease an 18cm (7in) round cake tin with coconut oil.

Mix the almond milk and cider vinegar in a large mixing bowl, and allow to set for a few minutes to activate. Add the coconut oil, coffee, vanilla extract, and pear purée and beat until foamy.

Add the flour, sugar, cocoa powder, bicarbonate of soda and baking powder to the wet ingredients and mix well. Taste, and adjust sweetness by adding more sugar, if desired.

Pour mixture into the prepared tin. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool completely before frosting.

Meanwhile, prepare the buttercream frosting by beating together all the ingredients until light and fluffy. If the consistency is too thick, add more almond milk. If it's too thin, add more cocoa powder or light brown sugar.

Once the cake is cooled, spread the frosting generously over the top and decorate with the raspberries, if using. Alternatively, omit the frosting and dust with cocoa powder.