Vegan glazed chocolate cake

    3 hours 45 min

    This is one of the first vegan cakes I ever made, after a couple of personal tweaks it is now just perfect! If heated it becomes the most amazing chocolate fudge cake - fantastic with a scoop of soya ice cream or vegan cream! As you can see the one in the photo was for a birthday, but this is an "anytime" cake! Enjoy!


    Yorkshire, England, UK
    81 people made this

    Makes: 12 servings

    • 160g plain flour
    • 200g light brown sugar
    • 40g unsweetened cocoa powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 225ml warm water
    • 1 teaspoon vanilla extract (or 1 vanilla bean)
    • 50ml vegetable oil
    • 30ml maple syrup
    • 1 teaspoon cider vinegar
    • Chocolate glaze
    • 100g light brown sugar
    • 4 tablespoons (60g) vegan margarine
    • 2 tablespoons chocolate or vanilla soya milk
    • 2 tablespoons unsweetened cocoa powder
    • 2 teaspoons vanilla extract

    Prep:15min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:3hr45min 

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a ring style or a 20cm (8 in) square tin. In a medium bowl, mix together the flour, sugar, cocoa, bicarb and salt with a fork, making sure it's really well blended.
    2. In a separate bowl mix together the wet ingredients then combine with the dry, using a fork until well mixed.
    3. Pour into the prepared tin and bake for about 30 minutes or until well risen and a skewer comes out clean. Cool completely on a wire rack (about 2 hours).
    4. For the glaze:

    5. In a small saucepan, slowly bring the sugar, cocoa, margarine and soya milk to the boil. Stir frequently. Reduce the heat and simmer for 2 minutes stirring continuously. It will look a bit "gloopy", but don't worry, it's just the bubbles!
    6. Remove from the heat and continue to stir for a further 5 minutes. It will begin to thicken. Add the vanilla then immediately pour over the cake. The glaze dries very quickly so spread it immediately! Let it cool for a further hour (if you can wait that long!!).


    For an extra chocolaty kick, add a packet of choc chips!

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    Reviews & ratings
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    Reviews in English (12)


    I made this a few weeks ago and it was delicious but was quite flat so made two to give it some depth for a birthday cake. next time i made it I doubled the quantity but I left all the ingredients except the cocoa in the bowl as I ran out of cocoa powder and therefore had to wait a couple of hours before adding it and putting into two tins. to my surprise it rose in both tins beautifully and so i had last Satursday a huge mountain of a cake with double helpings of glaze!! Maybe the other ingredients react when left but its the only thing i did differently. It is amazing though and another friend who has a dairy free egg free little one like mine has asked for the recipe. Cannot recommend this cake highly enough Yum doesnt cover it!!  -  23 May 2011


    Holy Moly! This cake is awesome. Absolutely delicious.  -  27 Oct 2011


    deeeelicious! The glaze especially, is to die for....  -  28 Apr 2011