Winter is the time for indulgence and this vegan chocolate cake definitely hits the mark. It is my go-to chocolate cake recipe you may have seen Cooper baking as his first day of school chocolate cake. The only difference is I’ve veganised it. It’s about time, I hear my husband mutter.

It’s vegan but you would never know it. This cake is rich with a heavy hit of chocolate helped out by a shot of coffee that really helps boost that chocolatey flavour. It’s easy to make, anyone can make it and everyone loves it. I recently made if for a leaving do at work and it was a big hit. Two people told me it was the best chocolate cake they had ever tasted. Now that is high praise.

I made my vegan version with flax eggs (tips below) instead of eggs and dairy free spread, instead of butter. Apart from that it’s my standard chocolate cake and tastes exactly the same.  It looks quite dark, but it’s not burnt, it’s just really dark and rich.

I filled it with chocolate buttercream and I have to admit to using Betty Crocker buttercream and icing, which are accidentally vegan and totally lush. I topped my cake with whipped coconut milk (tips below) and raspberries. I did mean to add a grating of good dark chocolate but totally forgot.

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

How to make flax eggs (with tips)

How to make flax eggs

  1. Grind or whizz up flax seeds, which are also known as linseeds (and usually cheaper if you buy them as linseeds) until you have a powder.
  2. In a small bowl mix 1 tbsp of flax seed powder with 3 tbsp water (for each egg) and pop it in the fridge for 20-30 mintues.
  3. The mixture will thicken up and can be used in place of eggs in recipes.

Flax egg tips

  • Grind. blend or process your flax seeds into powder just before you need to use them. Fresh flax seed powder makes better flax eggs. I whizz mine up in my blender, it takes seconds.
  • Flax eggs work in some recipes better than others. There is slightly less rise, I find it is better in a heavier cake like chocolate cake or fruit cake rather than a sponge cake. Although I have successfully made a vegan sponge cake with it. It had less rise than usual and was a little heavier.

How to make whipped coconut cream (with tips)

Coconut cream is a great vegan substitute for whipped cream or whipped double cream.

How to make whipped coconut cream

  1. Put a tin of coconut milk in the fridge overnight, the liquid and solids will separate.
  2. When you are ready to whip your cream, take the tin out of the fridge, spoon out the solid coconut cream and pour the liquid into another bowl. It can be added to smoothies.

Whipped coconut cream tips

  • Always use full fat coconut milk, the reduced fat won’t work.
  • Try not to shoogle or tip the can.
  • Add a a little vanilla extract and a few tablespoons of icing sugar (powdered sugar) and it will taste lush.

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

Yield: 8-10

Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

prep time: 15 MINScook time: 40 MINStotal time: 55 mins


  1. Preheat the oven to 180c/160c fan/350/gas mark 4,
    then grease two 18 cm cake tins and line the bottom of each with baking paper. I find baking spray works the best for easy release.
  2. In a large bowl mix the flour, cocoa, sugar,
    bicarbonate of soda and salt together.
  3. Whisk together the  milk, melted spread, flax eggs and vanilla extract, then pour into the dry ingredients. Whisk until smooth, then add the hot coffee and fold in with a spatula
  4. Pour the batter into the prepared cake tins and bake in
    the centre of the oven for 35-40 minutes. A skewer should come out clean.
  5. Cool the cakes in the tins until nearly cool, then ease out of the tins, gently peel of the baking paper and leave to completely cool.
  6. Whip the coconut solids with the icing sugar and ½ tsp of vanilla extract.
  7. Spread a whole tub of chocolate buttercream between the layers, then topped with the coconut whipped cream and raspberries.
  8. Enjoy!

I hope you enjoy the chocolate cake and try some of the other Christmas recipes developed by food bloggers for the #ChristmasTogether campaign.

Do remember to enter the competition by sharing a festive photo of you with friends or family with the hashtag #ChristmasTogether on social media for a chance to win one of the fabulous prizes.

For more Christmas recipe inspiration check out my Veggie Christmas page which is packed with vegetarian and vegan recipes for you to try this Christmas.

Disclosure: I created this recipe for Waitrose. I was not expected to write a positive review and any opinions expressed are my own.


Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

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