The Most Epic Vegan Chocolate Cake

Epic Vegan Chocolate Cake

This epic cake is by no means healthy, but it is insanely delicious and indulgent – just as any good chocolate cake should be! This is food for the soul and definitely one to make for a special occasion, or when you feel like royally impressing your guests.

Takes 2 hours

Serves 8


For The Cake

  • 400 ml coconut oil melted
  • 300 g white flour spelt
  • 300 g almond flour
  • 500 ml maple syrup
  • 250 ml rice milk
  • 80 g coco powder
  • 4 tsp baking powder
  • 2 tsp salt
  • 2 tbsp vanilla extract


  • 300 g dark chocolate/ dark chocolate chips
  • 200 g solid coconut oil
  • Grated chocolate


  • 1 full fat can of coconut milk
  • 1 tsp of vanilla extract
  • 1 tsp of maple syrup
  • 1 tub of raspberries


  • Preheat the oven to 160 degrees
  • Get a big mixing bowl, add the coconut oil and sieve in the flour
  • Next pour in the maple syrup and rice milk
  • Lastly, sieve in the coco powder followed by your baking powder, salt and vanilla extract
  • Grab your whisk and mix the whole mixture together until it becomes smooth and combined
  • Grab two 23cm/ 9inch cake tins and line the bottom with baking parchment
  • Divide the cake mix by pouring it equally into the two cake tins
  • Pop your cake tins into the oven and leave them there for about one hour
  • When they’re cooked through (test with a knife), set aside and leave to cool (20-30mins)
  • For the frosting, pour your coconut oil and chocolate into a glass or metal bowl over a boiling pot and allow to mix together as the ingredients melt
  • Put the mixture back into the fridge and allow to cool and harden slightly (keep an eye on it, the texture is important for spreading on the cake)
  • Remove the cakes from the tins and place one on your plate
  • For the filling, remove the top creamy layer from the can (we don’t want any of the water)
  • Add 1 tsp of vanilla extract & 1 tsp of maple syrup, and mix all the ingredients up to look like clotted cream
  • Spread the filling on the base layer
  • Cover the filling with most of the raspberries (leave some for decoration), and then gently place your second cake layer on top
  • Remove your chilled frosting from the fridge and spread over the monstrosity that is this amazing cake.
  • Add the final touches of grated chocolate and raspberries and voilà!!


Print Recipe

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