This is the ultimate recipe for celebration cake, it’s rich, decadent, light, moist, and smothered in the creamiest chocolate buttercream, and topped with a chocolate and hazelnut drip. This cake is the perfect centrepiece for any celebration.
In this chocolate cake easy recipe I will be going through how to bake a chocolate cake and answering your FAQs such as ‘what's the best - glaze for chocolate cake’ ‘ideas for - melted chocolate cake decoration’ ‘how long does vegan chocolate cake last’ and so much more.
A really great thing about this chocolate cake sponge is how versatile it is. Which is what makes this chocolate cake ultimate. For example, you can make this into a caramel chocolate cake for a slightly sweeter alternative or perhaps you might prefer adding in some chopped walnuts or pecans instead, for some texture!
I’ll also be sharing some more flavor variations and mix in’s below. And would highly recommend you check that part of this post out!
This is the easiest vegan chocolate cake, that requires just one bowl to come together and is relatively quick to make from start to finish!
If you’re looking for more gluten free recipes to add to your baking list check out my Snickers Cupcakes and Cranberry and Orange Cake – Gluten Free
Expert Baking Tips on how to make this - chocolate cake vegetarian recipe
Although this vegan and gluten free chocolate cake recipe is super simple to make, here are just a few expert tips I'd recommend:
- Making vegan buttercream light and fluffy can be quite difficult, especially when vegan/dairy free butter can be quite stiff. So I've put together a simple guide on how you can make your vegan buttercream perfect every time. Check it out here. [Link]
- For this recipe will be using apple puree, you can buy this from any grocery store or you can make it your own.
- Make sure to divide the batter evenly between the 2 tins, you can use a measuring scale for more precision.
- If you wanted to pipe buttercream swirls on the top of your cake. Use a large star tip and piping bag.
Master the art of baking GF, DF & Vegan
Baking Free From 101
How a make a celebration cake
Ingredients for making chocolate cake
- Plain Flour – You may use gluten free plain flour or self raising , make sure to add a teaspoon of Xanthan gum along with that if your flour doesn't already have that. As this will add extra stability to the brownies. And prevent it from crumbling.
- Chocolate spread – This will act as our butter. I used Fine and Raws chocolate hazelnut spread.
- Caster sugar – I like to use caster sugar in my cakes which is just very refined sugar. So if you can’t find caster sugar I’d recommend using very refined granulated sugar.
- Apple Sauce - You can make this at home by blending 2 apples until smooth - with some chunks for texture or you can buy it from your local grocery store. This will be our egg substitute
How do you make - chocolate cake recipe best
Recipe for celebration cake - Step by step instructions
- Preheat your oven to 180°c / 356°f and grease and flour your cake tins.
- Combine the milk and vinegar together to make the 'buttermilk' and set aside for 5 mins.
- Whisk together all the dry ingredients until fully combined in a separate bowl.
- Then pour into the wet ingredients. And whisk until combined. Finally add the chocolate spread to the batter and evenly distribute the batter evenly into the cake tins.
- Bake for 45-60 mins or until springy to the touch and skewer comes out clean when inserted into the centre.
- As the cakes cool make the buttercream by creaming together your plant-based butter for 5mins until pale.
- Then mix in the icing sugar, then add the chocolate spread and beat for a further 5 mins until fluffy.
- Spread a tablespoon or two of buttercream onto the first cake layer and drizzle on some more chocolate spread.
- Place the second layer face down for a more neat levelled frosting. Spread the remaining frosting across the top and sides of the cake.
- Finish with a chocolate drip across the top of the cake and some buttercream swirls.
- Finally slice and enjoy, for your next celebration!
Flavour Variations and Mixins- chocolate cake recipes eggless
Chocolate pecan cake
For a slightly more textural alternative of this chocolate cake. You can substitute the chocolate hazelnut spread with chopped pecans as well as almond flour in its sponge for a lighter texture.
Other flavor variations: Apple Cake
If you're looking for other cake flavors. You can try out this caramel apple cake, it's perfectly moist, and lightly spiced with cinnamon. It's perfect for fall and it tastes delicious.
Let me know in the comments if you try these variations or if you came up with your own!
FAQs
Melted chocolate cake decoration ?
A really pretty and cool chocolate decoration are chocolate shards - Simply melt some vegan chocolate and spread it onto a baking tray lined with greaseproof paper. Dust with gold luster dust or leave bare. Allow it to cool, then cut it into shards and decorate on the top of the cake.
Glaze for chocolate cake ?
The perfect glaze for any chocolate glaze is a ganache, you can use this to coat the entire cake or just as a drip, as I’ve done for this cake. To make it simply heat together equal parts of cream and chocolate in the microwave and mix until smooth. Then pour into your cake as you wish and that's it!
Storing and freezing
How long does vegan chocolate cake last ?
The cake will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored in an airtight container.
Make sure to tag me@whiskmefree on Instagram and leave a review below if you followed this Recipe For Celebration Cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Recipe For Celebration Cake
Recipe for celebration cake
The perfect Chocolate Cake for a celebration
- 6 inch cake tins
- 1 ½ cup Caster sugar
- 2 cup Plant based milk
- 2 tbsp Apple cider Vinegar
- 2 tsp Baking Powder
- 2 tsp Bicarbonate of Soda
- 5 tbsp Fine and Raws Spread
- 2 ½ cup Gluten Free Flour
- 6 tablespoon Cocoa Powder
Hazelnut Buttercream
- ¾ Cup Vegan butter
- 1¾ cup Icing sugar
- 2 tbsp Hazelnut spread
Extras
- 70 g Dark Chocolate ((for the drip))
- ½ tablespoon Fine and Raws Hazelnut Spread
- Sprinkles (optional)
Preheat your oven to 180°c / 356°f and grease and flour your cake tins.
Combine the milk and vinegar together to make the 'buttermilk' and set aside for 5 mins.
Whisk together all the dry ingredients until fully combined in a separate bowl.
Then pour into the wet ingredients. And whisk until combined. Finally add the chocolate spread to the batter and evenly distribute the batter evenly into the cake tins.
Bake for 45-60 mins or until springy to the touch and skewer comes out clean when inserted into the centre.
As the cakes cool make the buttercream by creaming together your plant-based butter for 5mins until pale.
Then mix in the icing sugar, then add the chocolate spread and beat for a further 5 mins until fluffy.
Spread a tablespoon or two of buttercream onto the first cake layer and drizzle on some more chocolate spread.
Place the second layer face down for a more neat levelled frosting. Spread the remaining frosting across the top and sides of the cake.
Finish with a chocolate drip across the top of the cake and some buttercream swirls.
Finally slice and enjoy, for your next celebration!
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