Vegan chocolate cake

This decadent and perfectly moist vegan chocolate cake by Nici Wickes with creamy and rich chocolate icing will definitely have friends and family coming back for more!

By Nici Wickes
  • 40 mins cooking
  • Serves 10
  • Print


  • 115 gram Olivani
  • 1/2 cup rice or almond milk
  • 3/4 cup sugar
  • 2 tablespoon golden syrup
  • 4 tablespoon dark cocoa
  • 1 1/2 cup gluten-free flour (Nici used Edmonds, Freedom or Healtheries)
  • 1 heaped teaspoon baking soda
  • 1/2 cup rice or almond milk
  • grated dark chocolate (65% cocoa), to decorate
Vegan chocolate icing
  • 2 cup icing sugar
  • 3 tablespoon cocoa
  • 1/4 cup Olivani
  • drizzle of non-dairy milk to loosen (Nici used coconut milk)


  • 1
    Preheat oven to 180oC. Grease a 20cm loose-bottomed cake tin.
  • 2
    Gently melt the Olivani,milk, sugar and golden syrup in a saucepan. Cool slightly, then sift in the cocoa and flour, mixing to combine.
  • 3
    Dissolve the baking soda in the second measure ofmilk and stir into the batter, mixing well. It should be a thick, pourable batter.
  • 4
    Pour into the cake tin and bake for 35-40 minutes or until a skewer comes out clean. Cool for 10 minutes before removing from the tin.
  • 5
    When the cake is completely cooled, split in half, fill and ice (see below). Decorate with grated dark chocolate.
Vegan chocolate icing
  • 6
    Beat together to form a smooth, thick paste.

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