Veganuary - Vegan Chocolate Layer Cake Recipe

It's veganuary! The perfect time to experiment with vegan recipes wouldn't you say?? I'm not actually Vegan myself but I definitely want to try and share a lot more Vegan recipes on my blog. I'm also intolerant to eggs and have given up diary for the time being because of some stomach issues, so making more vegan choices and doing more vegan baking is a no-brainer really! Today I'm sharing a yummy three layer chocolate cake filled with the BEST chocolate buttercream which is of course vegan too. 

What You Will Need - Vegan Chocolate Layer Cake 
480ml Vegan Milk - I Used Oatly
2tps Apple Cider Vinegar
240g Vegan Spread - I Used Vita Lite
400g Caster Sugar
1 tsp Vanilla Extract
430g Self Raising Flour
60g Cocoa Powder
1 tbs Baking Powder
1 tsp Bicarbonate Of Soda
Pinch of Salt

What You Will Need - Vegan Chocolate Buttercream
200g Vegan Flora Block (not the spread)
400g Icing Sugar
40g Cocoa Powder
Splash of Oat Milk

How To - Vegan Chocolate Layer Cake 
1. Pre-heat your oven to gas mark 4 and line three 8 inch cake tins with baking paper.
2. Firstly your going to want to combine you oat milk and apple cider vinegar together in a jug or bowl and leave to sit to slightly thicken for 5 minutes or so. This is also the perfect time to combine all of your dry ingredients together in a separate bowl,
3. Next, in a large bowl mix together your vegan butter, caster sugar and vanilla extract until its smooth and whippy. 
4. Then your going to want to add in your dry ingredients and your oat milk mixture bit by bit alternatively into the butter and sugar mixture, so mix in some dry ingredients, then add in some of the milk and so on until you have a mousse like cake batter.
5. Divine the batter between the three cake tins and bake for around 25 minutes.
TIP - Once your cakes have baked leave them to cool COMPLETLY in their tins before removing them, one thing I've learnt about vegan sponges is that their light and very delicate. I was eager with my first sponge and whipped it out of the tin whilst it was still warm and it got a bit of a crack in it, so I left my other two sponges to cool completely and they where fine.

How To - Vegan Chocolate Buttercream
1. In a large bowl or standing mixer, beat the butter until it becomes lighter in colour and whippy, then start adding the icing sugar and cocoa powder slowly to avoid the dreaded icing sugar cloud and mix again until combined. 
2. Your buttercream will need a splash of oat milk at this point to loosen it up slightly, do this bit by bit until you get your preferred constancy.
3. Pipe or spoon the buttercream between the three sponges and sandwich them together, then you can decorate the top of the cake how you like, I piped on some swirls with my left over buttercream and then topped the swirls with some chopped strawberry's, and voila!!!
Even if your not vegan this cake is a must try, it honestly tastes so chocolaty and rich and that buttercream is stunning! I gave half of the cake to my farther in law and he absolutely loved it and said you'd never know it was vegan. Even my boyfriend was blown away by it, so yeah, it's defiantly one to try!


1 comment

  1. I'm not a vegan either, but I've been so tempted to try and make a vegan cake. This looks amazing, and I'm so tempted xx

    Hannah |


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