Easy Vegan Chocolate Cake

Craving a rich and indulgent chocolate cake that’s easy to make and suits different dietary needs? This moist vegan chocolate cake is made with simple ingredients and is naturally gluten-free and low FODMAP — proving that a feel-good dessert doesn’t have to compromise on flavour.

This is my go-to cake recipe because it’s so easy and always turns out delicious. The recipe is also really versatile — simply adapt it to make a lemon or nut cake instead.

Now, let’s get baking!

Serves: 8 | Prep time: 20 mins | Baking time: 30–45 mins

INGREDIENTS

Dry ingredients

• 200 g gluten-free flour (for example, a gluten-free plain flour blend)
• 180 g white sugar
• 40 g unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 tsp vanilla powder or ground vanilla

Wet ingredients

• 240 ml rice milk
• 80 ml neutral-tasting vegetable oil
• 1 tsp white vinegar (or apple cider vinegar)

Chocolate topping

• 120 g sugar
• 40 g vegan butter or 40 ml neutral-tasting oil
• 4 tbsp rice milk
• 2 tbsp cocoa powder
• 1 sachet vanilla sugar
• 1 tbsp vegan sprinkles (optional)

OPTIONAL VARIATIONS

For a different flavour, simply leave out the cocoa powder:

For a nut cake:
Add 30–50 g chopped nuts.

For a lemon cake:
Add the zest of one lemon.

METHOD

1. Preheat the oven to 180°C and prepare a cake tin.
2. Sift the gluten-free flour into a mixing bowl. Add the sugar, baking powder, bicarbonate of soda and vanilla, then mix well.
3. Add the rice milk and oil and stir until combined. Finally, add the vinegar and mix briefly — just until the batter comes together.
4. Pour the batter into the prepared cake tin and bake for 30–45 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely.
5. To make the chocolate topping, add all ingredients to a saucepan and bring to the boil. Simmer for 2 minutes while stirring, then remove from the heat and continue stirring for another 2 minutes. The topping should be smooth and thick, but still spreadable.
6. Pour the chocolate topping over the cooled cake and spread evenly. Add sprinkles if desired, then allow the cake to set before serving.

Adapted from Shia's recipe Moist Vegan Chocolate Cake.

Low FODMAP Tip

Choose a gluten-free flour blend made with low FODMAP ingredients such as rice flour, corn flour or teff flour. A certified gluten-free flour blend can be a good option.

For a more cautious low FODMAP approach, divide the cake into 8 equal portions and enjoy one slice per serving.