Nigella Vegan Chocolate Cake Recipe

Nigella’s Vegan Chocolate Cake is proof that you don’t need eggs or dairy to create a rich, moist, and indulgent chocolate cake. This plant-based version is packed with deep chocolate flavor, with a tender crumb and a luscious frosting that will satisfy even the most dedicated chocolate lovers. It’s simple to make and ideal for those following a vegan diet or anyone who wants to enjoy a delicious chocolate cake with a lighter, dairy-free twist.

Nigella Vegan Chocolate Cake

Nigella’s Vegan Chocolate Cake is a plant-based dessert made without eggs or dairy, yet it retains all the richness and decadence of a traditional chocolate cake. The cake uses ingredients like almond milk, oil, and apple cider vinegar to achieve a soft and tender texture, while cocoa powder gives it an intense chocolate flavor. Topped with a smooth and creamy vegan chocolate frosting, this cake is the perfect indulgence for any occasion.

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Why You Should Try This Recipe

• Vegan-friendly: This cake is completely plant-based, making it ideal for those on a vegan diet or with dairy and egg allergies.
• Rich chocolate flavor: Despite being dairy-free, this cake is loaded with deep, rich chocolate flavor.
• Simple ingredients: Most of the ingredients are pantry staples, making this recipe both accessible and easy to whip up.
• Moist and fluffy: Thanks to the use of oil and plant-based milk, this cake is moist and fluffy, with a perfect crumb.
• Perfect for any occasion: Whether it’s a birthday, a celebration, or just a treat, this cake is sure to impress.

Ingredients Needed to Make Nigella Vegan Chocolate Cake

To make this cake, you need the following ingredients:

For the Cake:

• Plain flour (200g): The base of the cake for structure.
• Cocoa powder (50g): For a rich, deep chocolate flavor.
• Caster sugar (200g): Adds sweetness and helps create a soft texture.
• Baking powder (1 ½ teaspoons): Ensures the cake rises well and stays light.
• Baking soda (½ teaspoon): React with the vinegar for extra lift.
• Apple cider vinegar (1 tablespoon): Acts as a rising agent in the absence of eggs.
• Vanilla extract (1 teaspoon): Adds flavor and enhances the chocolate taste.
• Almond milk (250ml): A dairy-free alternative that keeps the cake moist.
• Vegetable oil (100ml): Adds moisture and helps create a tender crumb.
• Hot water (100ml): Enhances the cocoa flavor and ensures the batter is smooth.

For the Vegan Frosting:

• Vegan dark chocolate (150g, chopped): The base of the frosting for a deep chocolate flavor.
• Coconut cream (150ml): Adds richness and creates a silky, smooth texture.
• Maple syrup (2 tablespoons): Sweetens the frosting without overpowering the chocolate.

Equipment

• Mixing bowls for combining ingredients
• Electric mixer or whisk for mixing the batter
• 20cm round cake tin for baking
• Wire rack for cooling the cake
• Spatula for spreading the frosting

Instructions to Make Nigella Vegan Chocolate Cake

Step 1: Preheat the oven

• Preheat your oven to 180°C (350°F).
• Grease and line a 20cm round cake tin with parchment paper.

Step 2: Prepare the cake batter

• In a large mixing bowl, sift together the plain flour, cocoa powder, caster sugar, baking powder, and baking soda.
• In a separate bowl, whisk the almond milk, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
• Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter.
• Stir in the hot water to loosen the batter and enhance the chocolate flavor.

Step 3: Bake the cake

• Pour the batter into the prepared cake tin and smooth the top with a spatula.
• Bake for 30-35 minutes, or until a skewer inserted into the center of the cake comes out clean.
• Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Step 4: Make the vegan chocolate frosting

• In a heatproof bowl, melt the vegan dark chocolate over a pan of simmering water (double boiler method), stirring occasionally.
• Once melted, remove from the heat and stir in the coconut cream and maple syrup until smooth and glossy.
• Let the frosting cool slightly, then whisk it until thickened and spreadable.

Step 5: Frost the cake

• Once the cake has cooled completely, spread the vegan chocolate frosting evenly over the top and sides of the cake using a spatula.
• Smooth the frosting or create decorative swirls, depending on your preference.

Step 6: Serve

• Slice and serve the cake at room temperature.
• Enjoy it as a standalone treat or pair it with a scoop of dairy-free ice cream for extra indulgence.

What Goes Well With Nigella Vegan Chocolate Cake

• Vegan vanilla ice cream: Adds a cool, creamy contrast to the rich chocolate cake.
• Fresh berries: Strawberries or raspberries complement the deep chocolate flavor with a burst of freshness.
• Coconut whipped cream: A light and fluffy topping that pairs beautifully with the dense, rich cake.
• Coffee: A cup of black coffee or espresso balances the sweetness of the cake.

Expert Tips for Making the Best Nigella Vegan Chocolate Cake

• Don’t overmix: When combining the wet and dry ingredients, mix just until combined to avoid a dense cake.
• Let the cake cool completely: Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
• Add flavor to the frosting: For an extra flavor twist, you can add a pinch of sea salt or a splash of espresso to the frosting.
• Use room temperature ingredients: Using room temperature almond milk and oil helps the batter come together smoothly.

Easy Variations of Nigella Vegan Chocolate Cake

• Vegan chocolate orange cake: Add orange zest to the batter for a citrusy twist.
• Nutty variation: Fold chopped hazelnuts or almonds into the batter for added crunch and flavor.
• Mint chocolate cake: Add a few drops of peppermint extract to the batter or frosting for a refreshing minty flavor.
• Berry-topped cake: Decorate the frosted cake with fresh raspberries or strawberries for a fruity finish.

Best Practices to Store Nigella Vegan Chocolate Cake

• Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days.
• Freezing: You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before frosting and serving.
• Reheat once: If reheating, warm slices in the microwave for 10-15 seconds to enjoy a fresh, warm slice.

Best Practices to Reheat Nigella Vegan Chocolate Cake

• Microwave method: Reheat individual slices in the microwave for 10-15 seconds to enjoy the cake warm.
• Oven method: You can also reheat the cake in a preheated oven at 150°C (300°F) for about 5 minutes.

How Can I Make Nigella Vegan Chocolate Cake Healthier?

• Use less sugar: Reduce the amount of caster sugar or substitute with a natural sweetener like coconut sugar.
• Swap oil for applesauce: Replace some of the vegetable oil with applesauce to reduce fat content while keeping the cake moist.
• Use whole wheat flour: For added fiber, swap plain flour for whole wheat flour.
• Add fruit: Serve the cake with fresh fruit like berries or sliced bananas for a healthier option.

Nutrition Value (per serving):

• Calories: 320
• Fat: 18g
• Carbohydrates: 40g
• Protein: 5g

FAQs

Can I use other plant-based milk in Nigella Vegan Chocolate Cake?

Yes, you can substitute almond milk with any plant-based milk like soy, oat, or coconut milk. Just ensure that it’s unsweetened to avoid altering the flavor of the cake.

How do I make sure my vegan cake is moist?

Using oil instead of butter helps keep vegan cakes moist. Adding a bit of apple cider vinegar also reacts with baking soda, creating a light, fluffy texture while ensuring the cake stays moist.

Can I freeze Nigella Vegan Chocolate Cake?

Yes, you can freeze the unfrosted cake by wrapping it tightly in plastic wrap and storing it for up to 3 months. Thaw it overnight in the fridge before frosting and serving.

What can I use instead of coconut cream for the frosting?

If you prefer a different option, you can use any other dairy-free cream like soy cream or cashew cream for a similar rich, creamy texture in the frosting.

Final Words

Nigella’s Vegan Chocolate Cake is a decadent, rich dessert that shows how delicious plant-based baking can be. With its moist texture, intense chocolate flavor, and smooth vegan frosting, this cake is perfect for any occasion, whether you’re vegan or not.

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