It took me forever to trial umpteen vegan cake recipes till I honed in on the most delicious eggless and dairy free sponge cake layers. Lofty, light, moist (you know I hate that word but needs must), and indistinguishable from a non-vegan chocolate cake. That’s not just been verified by my friends and family, who’ve been lucky, and unlucky alike, to trial all my triumphs and failures along my vegan baking journey, but now also by the legions of fans of my Vegan Hero Sponge Recipe.

Best Vegan Cakes in LondonI’m really chuffed to have received such warm feedback from our customers and followers about our vegan cake recipes but equally baffled by a few cutting comments I’ve heard and seen. From being called “inauthentic”, accusations of “chasing the green pound” and stuff like “just jump right in, make money, and still not care about the animals”. Some of the commentary and opinions from other bakers, and randoms (vegan and non-vegan!) have been quite surprising.

The whole point is to be inclusive (and obviously make money when I can) and cater not just for vegans but for their non-vegan friends and families too who would like to include them in sharing their celebration cakes.

Best Vegan Birthday Cake London 

And as for sharing recipes and “trade secrets”, this blog of mine gets a ton of visitors for my recipes and I love seeing them be used and the sense of community it creates. Ultimately spreading the caking love will pick me up a whole lot more than a few cutting comments would bring me down so with that said, here’s my not-so-secret and totally incredible vegan chocolate cake recipe. 

Vegan Chocolate Sponge Cake Recipe

For a 3-layer 6” cake or 2-layer 8” cake


350g plain flour

375g caster sugar

10g baking soda

40g cocoa powder

5g salt

145ml oil (vegetable/sunflower)

10ml vanilla extract (good quality)

445ml dairy-free almond milk

10ml white vinegar

A knob of dairy-free margarine


1. Pre-heat your oven to 175 degrees Celsius. Grease three 6 inch cake tins (or two 8” cake tins) with dairy-free margarine.

Perfect Vegan Chocolate Cake Recipe Prepare Tins

2. Sift the dry ingredients together into a large mixing bowl - flour, sugar, baking soda, salt and cocoa powder. 

3. Mix the wet ingredients together briskly into a bowl - oil, vanilla, almond milk and vinegar.

Perfect Vegan Chocolate Cake Recipe Ingredients

4. Whisk the wet ingredients into the dry ingredients just until it comes together as a batter and all ingredients are mixed in. Do not over-mix at this stage (if there are a few small lumps, that’s fine).

Perfect Vegan Chocolate Cake Recipe 01

Perfect Vegan Chocolate Cake Recipe 02

5. Divide the batter equally into the prepared cake tins and place in the oven to bake for 30-35 minutes or until a cocktail stick or wooden skewer just comes out clean.

Perfect Vegan Chocolate Cake Recipe Divide Batter

6. Once baked, remove from oven and leave the vegan sponges in their tins for 10 minutes before popping them out onto wire racks to cool completely. 

Perfect Vegan Chocolate Cake Recipe Sponges

7. Decorate using vegan buttercream frosting. I’ve used fresh fruit here and a sprinkling of icing sugar.

Perfect Vegan Chocolate Cake Recipe Layering Perfect Vegan Chocolate Cake Recipe


 1. Watch your measurements! Especially when it comes to raising agents like baking soda (sodium bicarbonate). If it’s under, then vegan cakes won’t rise as well, if it’s too much, then they’ll leave a metallic after taste in the sponge.

2. Be wary of over-mixing. Really. I mean it. Mix the wet ingredients into the dry ingredients with a balloon whisk JUST until they’ve all come together in an almost-smooth batter. You may be left with a few small lumps in your batter and that’s okay. Whisk anymore and you’ll have sponges as dense as grandma’s mattress.

3. Dairy free milk alternatives - I’ve chosen almond milk but you can also choose coconut milk, oat milk or any other of your choice.

4. To preserve baked vegan sponge freshness wrap cling film around the sponges and pop into the fridge (up to 5 days) or freezer (up to a month). Just remember to defrost thoroughly and bring it to room temperature before serving.

Perfect Vegan Chocolate Cake Recipe

This recipe is super easy and a proper crowd pleaser. If you'd like to download the full extensive Vegan Hero Sponge recipe with flavour variations, you can do that here.

Lots of vegan-cake-lovin',

Reshmi xoxo

10 Responses



March 02, 2023

Where can I find the vegan buttercream frosting recipe for this ? thankyou



May 29, 2022

Hi! How many servings is the recipe for, please? I am making this cake this werkend. :)

Eileen Keeble

Eileen Keeble

September 26, 2021

I have tried this cake many times, and everyone loves it and are blown away that it’s vegan.



November 03, 2020

I love your website, your cakes and your blog. you are so talented and so generous. Thank you for sharing some of your priceless recipes. The gift of sharing brings ton of returns for the sharer in so many tangible and intangible ways. I don’t live in the UK but when I do visit I’ll be sure to try some of your cakes. They are just artistically beautiful.



September 07, 2020

Thank you for sharing this Rashemi. Looking forward to trying it!



January 29, 2020

Excited to try this recipe tonight thanks for sharing! Just a quick question, would it be possible to switch the plain flour to gluten free flour?



May 23, 2018

Thanks for sharing, can’t wait to try this! Would a vanilla version just omit the cocoa or replace it with an extra 40g of flour?



May 11, 2018

Ignore the haters Reshmi. You are a successful and talented baker and a lovely, zany human being. The people you care about love you and the rest of us admire your creativity and joy for life xxx

Pamela Kenny

Pamela Kenny

May 11, 2018

Don’t pay any attention to the haters!

I cannot wait to try this recipe. Would you mind sharing your vegan buttercream recipe pretty please?

Emma Howson

Emma Howson

May 11, 2018

I’m vegan and follow you and I’m super happy you’ve posted this recipe. I loved baking pre vegan and haven’t baked much since going vegan, so I’m definitely going to try this recipe. Thank you 😊

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