Vegan chocolate cake

Vegansk chokoladekage
Vegan chocolate cake

Can you really make a vegan chocolate cake where you don’t feel like you are missing anything? We have tested that and we have the answer. Yes you can! And we have created this delicious recipe that is spongy, moist and full of flavor, filled with pieces of chocolate and topped with a soft buttercream. Yum.

Vegan chocolate cake recipe

This recipe for vegan chocolate cake has no milk, egg or butter. We have used our Oat Cocoa that goes perfect with the cake. And then we have used vegan butter and omitted the eggs. And don’t worry – it will still be airy and delicious inside. We have also added a bit of amaretto (almond liquor) and flaky sea salt to the frosting and it is sooo good. If you don’t like the amaretto, you can just leave it out.

Remember that you can find more inspiration for recipes with plant drinks on our website.

Vegansk chokoladekage
Vegansk chokoladekage

Lactose free and plant-based chocolate cake with chocolate buttercream frosting

Wow. We have eaten more of this cake than we will admit. But it is hard to stop eating when it smells and taste that good. Just one more piece. And one more. If you want to present it in an even more festive way, maybe for a birthday party or something like that, you can decorate it with candy, chocolates and fruit on top. No one will guess that it is vegan and they will for sure be impressed.

Do you want to see how we make this? Visit our Instagram reels.

Vegansk chokoladekage

Vegan chocolate cake

A spongy, moist and delicious chocolate cake with chocolate buttercream frosting. All plant-based and vegan. Enough for 10 people.
Prep Time 15 mins
Cook Time 35 mins
Course Cake
Servings 10 people


Chocolate cake

  • 3 dl Dryk Oat Cocoa
  • 1 tbsp apple cider vinegar
  • 150 g vegan butter
  • 2 tsp instant coffee
  • 2 tbsp dark syrup
  • 280 g white flour
  • 40 g cacao powder
  • 180 g sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 80 g dark chocolate

Chocolate frosting

  • 75 g vegan butter room temperature
  • 200 g powdered sugar
  • 30 g cacao powder
  • 2 tbsp Dryk Oat Cocoa
  • 2 tbsp amaretto can be omitted


  • Turn the oven on 160 degrees celcius fan.
  • Start by making the cake. Stir the apple cider vinegar into the oat cacao.
  • Melt butter, syrup and coffee at low heat.
  • Mix flour, cacao powder, sugar, salt, baking soda and baking powder and sift it into a large bowl.
  • Stir in the butter mixture.
  • Chop the chocolate and stir it in the dough.
  • Line a 22 x 22 cm ting with a baking sheet and pour in the dough.
  • Bake the cake for 30-35 minutes until a pin comes out clean when sticking it into the middle of the cake.
  • Let the cake cool completely.
  • When the cold is cold, whip the ingredients for the frosting together. It might be dry at first but it will and should end up creamy, light and airy.
  • Spread out the forsting on top of the cold cake and top with flakes of sea salt.

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