Easy Vegan Chocolate Cake Recipe

Vegan Chocolate Cake - Miss Charlotte Cake

I’m just going to start off by saying this vegan chocolate cake is my absolute go-to now for chocolate cake or cupcake recipes. 

I’m in the process of getting a custom corset made by the ever so clever Ivy D’Auton of Asphyxia Couture who lovingly passed on her vegan chocolate cake recipe when she heard about my successful raw carrot cake. I was absolutely stoked… this was her very own messy, scribbled down parchment that she re-typed and passed on to me to try. And try it I did!

Ivy mentioned that she usually makes cupcakes with the recipe, so of course, I needed to try making it into a cake.  Let me begin by saying that this is a big recipe. I’ll tell you that much so you can easily half this and get a good-sized cake or about 24 cupcakes from one-half. As this was the first time I used this recipe, I was overwhelmed at the amount of cake batter it made… so I ended up lining 3, 24-inch cake pans and making a triple layered cake.

This cake is so moist and delicious that you’ll want it in your gob quick smart! The combination of vegetable oil and lots of water (this cake uses 4  cups) gives it the most delicate yet fudge-like texture. I got some delicious vegan chocolate from The Cruelty-Free Shop in St Kevin’s Arcade to use especially in this cake. 

Vegan Chocolate Cake - Miss Charlotte Cake

In its creepy setting at Highwic House


  • 4 ½ cups self-rising flour
  • 3 cups sugar (I used coconut sugar)
  • 1 cup cocoa
  • 3 tsp baking soda
  • 4 cups water
  • 1 ¼ cups grape seed/olive oil/ vegetable oil
  • 1 tbsp vanilla essence
  • 2 tbsp malt vinegar (I used plain white vinegar as I didn’t have malt)


  1. Preheat the oven to 170 degrees Celsius and line 1-2 cake tins or cupcake trays depending on whether you half the mixture or not.
  2. Add all the wet ingredients and mix together for about a minute
  3. Add all the dry ingredients and gently fold through until all combined (don’t over-mix!)
  4. Pour the mixture into your cake tins or trays and bake for about 20-25 minutes (per cake) or 10-15 minutes for cupcakes, once the top looks cooked open the oven and check with a cake tester – once it comes out clean your cake is ready.


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