This is THE Cake. Try it and you'll know what we mean. So delicious you'll want to serve it on any occasion you can.

Chocolate Birthday Cake [Vegan]



For the Cake:

  • 1 cup and 2 tablespoons vegan butter
  • 2 1/2 cups self-raising flour
  • 2 cups almond milk 
  • 1 cup dark chocolate
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground flax seed (see notes)

For the Chocolate Ganache:

  • 1 1/2 cup dark chocolate
  • 1 1/2 to 2 cups soy cream


1. Preheat the oven to 180ºC/356ºF. Line a rectangular cake tin with baking parchment. 2. Cream together the sugar and vegan margarine in a large mixing bowl. Add half the flour and half the almond milk and carefully combine, trying not to splash any milk out of the bowl. Add the rest of the flour, almond milk, baking powder and ground flaxseed, taking care to not overmix. 3. Bring a few inches of water to the boil in a pot. Place a glass bowl over it and break the chocolate into bits. The boiling water will slowly melt the chocolate. Stir occasionally. When the chocolate has melted, fold it into the cake batter. 4. Bake in the oven for 25 minutes. 5. Heat the soya cream in a saucepan until it starts to boil, then immediately take off the heat. Break the chocolate into small pieces, drop them in the cream and gently stir until you obtain a smooth, dark chocolate cream. Set aside to let it cool (but do not refrigerate). 6. When the cake has completely cooled, carefully tip upside down onto a clean tray or plate. Pour the chocolate ganache over the top, smoothing it out with a spatula or a spoon. Chill in the fridge for at least a few hours before serving. 7. This step is not optional. Decorate your cake. It doesn’t matter if you’re 12 or 92. You WILL decorate it.


If you don’t have any, don’t sweat it. Use more almond or soy milk.


Nutritional Information

Total Calories: 6995 | Total Carbs: 666 g | Total Fat: 481 g | Total Protein: 84 g | Total Sodium: 2590 g | Total Sugar: 201 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.