Dark Chocolate Cake (Vg)

Rich, proper chocolate cake. Makes a great vegan birthday cake, or for someone with an egg allergy. Also very good served warm as a pudding, with thick cream. It is very quick and easy to make so works well for large numbers.


serves 8 people 30 people 100 people
equipment required 23 cm cake tin approx 30 by 25 cm cake tin or roasting tray three large baking or roasting trays
vegetable oil 125ml or 0.5 cup 375ml or 1.5 cups 1250ml or 5 cups
water 250ml or 1 cup 750ml or 3 cups 2500ml or 10 cups
white flour or gf flour 110g 300g 1 kilo
finely ground (shredded) coconut 100g 300g 1 kilo
sugar 100g 300g 1 kilo
cocoa powder 75g 225g 750g
white wine or cider vinegar 2tbsp or 30ml 6tbsp or 90ml 20tbsp or 300ml
baking powder 1tsp 3tsp 9tsp
cooking time 20-30 mins 30-45 mins 30-60 mins

Timescale & Hints

Can be made the day before.

To eat as a pudding, you don’t need to line the tin. In that case it can actually be made in the tin, or baking tray, which speeds up the method and saves on washing up.


Preheat the oven to 160°C/325°F/Gas 3.

Line your tin or baking tray with non-stick baking parchment.

In a bowl mix together the oil and water.

Add the flour, ground coconut, and cocoa powder. Stir well.

Add vinegar and baking powder. It will react with the mixture. Stir through until evenly distributed.

Pour the batter into the tins.

Bake as per baking time above. These times are approximate. Remember that for larger amounts the baking time will vary considerably depending on the size of your tins and thickness of the batter.

The top should be set and very slightly springy. Use a knife to do the crumb test which should come out clean. However try not to overcook the cake or it will dry out.

Leave to cool in the tin for a few minutes. Turn out of the tin and peel away the baking paper.

Good served warm or at room temperature, with double cream.


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