Decadent Chocolate Cake

Vegan doesn't always mean healthy... This 2-layers cake is absolutely delicious, full of sugar and will suit any chocolate lover!


Servings: 8-10



  • 3 cups all-purpose flour
  • 2 cups sugar
  • ½ cup cocoa powder
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • ½ cup coconut oil
  • ½ cup maple syrup
  • 1 ½ cups milk substitute (soy, almond..)
  • 2 teaspoons cocoa powder


  • 2/3 cup vegan butter (I use Earth balance spread)
  • 1 cup cocoa
  • 6 cups powdered sugar
  • 2/3 cup milk substitute (soya, almond..)
  • 2 tsp vanilla


  1. Preheat oven to 375˚F (190˚C).

  2. Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.

  3. Once the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.

  4. Grease the inside of two 9-inch cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.

  5. Pour half of the batter into each of the cake tins and bake them for 25-30 minutes, or until a toothpick comes out clean.

  6. Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins. Then, regrigerate the cake for app. 30 minutes.

  7. While the cakes cool, prepare the frosting. In a casserole, melt the margarine.

  8. Add the cocoa and bring to boil. Then, remove from the burner

  9. Add the sugar alternately with the milk and whisk. Then, add the vanilla.

  10. Choose which of the cakes will be the bottom of your finished cake and carefully level it off. Place a small amount of the icing in the middle of your serving dish and place the cake on top.

  11. Using about a cup of the icing, generously coat the bottom layer of the cake using a spatula. Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.

Recipe inspired by Tasty :