Nigella Vegan Chocolate Cake

Alright, let me just say this upfront — I’ve baked my fair share of vegan chocolate cakes, and many of them turned out either dry as the Sahara or gloopy like pudding left in the sun. But then I stumbled on something magical — a plant-based chocolate cake that’s actually moist, rich, and dare I say, better than most egg-and-butter versions. Inspired by Nigella Lawson’s no-nonsense indulgence, this Nigella Vegan Chocolate Cake is a lifesaver for anyone who’s ever tried to impress with a “healthy” dessert and ended up with a brick.

This cake doesn’t taste like a compromise. It tastes like a proper chocolate cake. Moist, decadent, deeply cocoa-laced, and yes — completely vegan. No dairy, no eggs, no regrets.

Ingredients List

For the Cake:

• 1 cup unsweetened almond milk — base liquid, keeps it dairy-free and light.
• 1 tablespoon apple cider vinegar — reacts with baking soda for that lovely rise.
• 2 cups all-purpose flour — don’t swap unless you’re ready for experimentation.
• 1 ¾ cups granulated sugar
• ¾ cup cocoa powder — use a good quality one for real chocolate depth.
• 2 teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup canola oil or melted coconut oil — I often go for coconut oil for a subtle flavour twist.
• ⅔ cup unsweetened applesauce — adds moisture and acts as a binding agent.
• 1 tablespoon pure vanilla extract
• 1 cup boiling water — yes, it looks runny. Yes, that’s how it should be.

For the Chocolate Buttercream:

• 1 cup cocoa powder
• 1 ½ cups vegan butter (like Earth Balance) — baking sticks work best.
• 4–5 cups powdered sugar
• 2 teaspoons pure vanilla extract
• ¼–½ cup unsweetened almond milk

How To Make It

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans — and yes, use parchment. Don’t skip this. Trust me.
2. In a small jug, mix the almond milk and vinegar. Let it sit and curdle. That’s your makeshift buttermilk.
3. In a big bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
4. Add the oil, applesauce, vanilla, and almond milk mixture. Mix on medium until smooth.
5. Reduce the mixer speed and slowly pour in the boiling water. The batter will look too thin. Don’t panic — this is right.
6. Divide the batter between your prepared pans and bake for 30–35 minutes. Toothpick should come out clean.
7. Cool in pans for 10 minutes, then turn out and cool completely before frosting.

Side note: I once tried to frost it warm. Disaster. Melted frosting, broken cake, lots of swearing.

For the Frosting:

1. In a large bowl, whisk the cocoa to remove lumps.
2. Add softened vegan butter. Beat until smooth and fluffy.
3. Add half the powdered sugar and half the almond milk. Mix.
4. Add the rest of the sugar, the vanilla, and a bit more milk. Beat until airy and spreadable.
5. Adjust consistency with more milk or sugar as needed.
6. Frost generously once the cake is completely cool.

Common Mistakes

Why is my cake dense or gummy?
You may have overmixed the batter or skipped the vinegar — both affect rise and texture.

Why did the frosting separate or look greasy?
Butter wasn’t soft enough or ingredients weren’t at the same temperature. Learned this the hard way during winter baking.

Why does the cake taste bitter?
Too much cocoa or a cheap one. Always use good-quality unsweetened cocoa powder.

Can I skip the boiling water?
Nope. That water “blooms” the cocoa, unlocking its full flavour and keeping the cake moist.

Storage And Reheating Tips

In the fridge:
Wrap the cake or store it in an airtight container. Keeps moist and fresh for up to 5–7 days.

In the freezer:
Wrap slices or the whole cake in cling film and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

To reheat:

• Microwave: 20 seconds on medium.
• Oven: Wrapped in foil at 350°F for 10–15 minutes.
• Steamer: 5–7 minutes until warm and soft.

What To Serve With It

• Dairy-free ice cream — especially vanilla or salted caramel.
• Fresh raspberries or strawberries — that tart bite lifts the richness beautifully.
• Strong coffee or black tea — balances the sweetness and makes it feel oh-so grown up.

FAQ Section

Can I make this cake gluten-free?
Yes, swap the flour with a 1:1 gluten-free blend. The texture will be slightly softer but still lovely.

Can I use another milk instead of almond?
Absolutely. Oat milk or soy milk both work beautifully.

Is the frosting essential?
Technically no, but emotionally… yes. The cake shines with that creamy chocolate crown.

Can I bake this in one tin instead of two?
You can, but you’ll need to extend the bake time to 45–55 minutes and watch the middle carefully.

Try More Recipes:

• Nigella Raspberry And Almond Cake
• Nigella Red Velvet Cake
• Nigella Viennese Biscuits Recipe