Dark and Sumptuous Chocolate Cake
by Nigella. Featured in SIMPLY NIGELLAIntroduction
This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a — yes — vegan chocolate cake.
I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don’t even need to explain it’s vegan. No need to offer explanations: you just need to offer the cake. On top of everything else, it’s incredibly simple to make.
My version has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan butter/margarine for the icing if you prefer.
Both the coconut oil and coconut butter need to stand out of the fridge for a good couple of hours before using. I often take them out the night before, as then they are easier to measure out.
Please check the labelling on the chocolate you buy. It needs, whatever your concerns, to be dark (minimum 70% cocoa solids for my taste), but if you need this to be absolutely dairy-free or vegan, make sure it says so on the packet.
For US cup measures, use the toggle at the top of the ingredients list.
This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a — yes — vegan chocolate cake.
I now make this as my chocolate cake of choice for people where dietary restrictions are not an issue, and I don’t even need to explain it’s vegan. No need to offer explanations: you just need to offer the cake. On top of everything else, it’s incredibly simple to make.
My version has coconut oil in the cake, and coconut butter in the icing, but of course you can use vegetable oil in the cake, and vegan butter/margarine for the icing if you prefer.
Both the coconut oil and coconut butter need to stand out of the fridge for a good couple of hours before using. I often take them out the night before, as then they are easier to measure out.
Please check the labelling on the chocolate you buy. It needs, whatever your concerns, to be dark (minimum 70% cocoa solids for my taste), but if you need this to be absolutely dairy-free or vegan, make sure it says so on the packet.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 10-12 slices
For the Cake
- 225 grams plain flour
- 1½ teaspoons bicarbonate of soda
- ½ teaspoon fine sea salt
- 1½ teaspoons instant espresso powder
- 75 grams cocoa
- 300 grams soft dark brown sugar
- 90ml or 75 grams coconut oil or flavourless vegetable oil such as sunflower oil
- 1½ teaspoons cider vinegar or white wine vinegar
- 1 tablespoon edible rose petals
- 1 tablespoon chopped pistachios
For the Icing
- 75 grams coconut butter (this is not the same as oil)
- 50 grams soft dark sugar
- 1½ teaspoons instant espresso powder
- 1½ tablespoons cocoa
- 150 grams dark chocolate (min. 70% cocoa solids, see Intro), finely chopped
For the Cake
- 1½ cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 1½ teaspoons instant espresso powder
- ¾ cup unsweetened cocoa
- 1½ cups soft dark brown sugar
- 6 tablespoons coconut oil or flavourless vegetable oil such as sunflower oil
- 1½ teaspoons apple cider vinegar or white wine vinegar
- 1 tablespoon edible rose petals
- 1 tablespoon chopped pistachios
For the Icing
- 5 tablespoons coconut butter (this is not the same as oil)
- ¼ cup soft dark sugar
- 1½ teaspoons instant espresso powder
- 1½ tablespoons unsweetened cocoa
- 6 ounces bittersweet chocolate (min. 70% cocoa solids, see Intro), finely chopped
Method
You will need a 20cm/8in round springform cake tin.
- Start with the icing, though first preheat the oven to 180°C/160°C Fan/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan, add 60ml/¼ cup cold water, and bring to the boil, making sure everything’s dissolved. Then take the pan off the heat and quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
- Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
- Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix.
- Mix together the sugar, coconut oil, vinegar, and 375ml/1½ cups hot water from a recently boiled kettle, until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
- When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
- Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
- If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
You will need a 20cm/8in round springform cake tin.
- Start with the icing, though first preheat the oven to 180°C/160°C Fan/350°F/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan, add 60ml/¼ cup cold water, and bring to the boil, making sure everything’s dissolved. Then take the pan off the heat and quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.
- Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.
- Put the flour, bicarb, salt and instant espresso and unsweetened cocoa in a bowl and fork to mix.
- Mix together the sugar, coconut oil, vinegar, and 375ml/1½ cups hot water from a recently boiled kettle, until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done.
- When it's ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don't want to overdo it.
- Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.
- Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed.
- If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.
Additional Information
STORE:
Store in an airtight container (or under a cake dome) at room temperature for up to 5 days.
FREEZE:
The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.
STORE:
Store in an airtight container (or under a cake dome) at room temperature for up to 5 days.
FREEZE:
The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.
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Show more commentsFabulous cake I use this as go to for any celebrations, be it Birthdays, Christmas especially for my son who is allergic to many things including eggs. Looks wonderful when decorated with the Rose Petals as I cannot use the Pistachios as he is allergic to nuts also. I have also used the miniature Oreo’s biscuits on top for a change looked quite impressive. Keep those egg free recipes coming please.
This cake has reignited my love for baking! Recipe was super easy and the final product was delicious!
I made this for a buffet party where a few guests were vegan, and it was a huge success with everyone. I’ll be making it in future as my go-to chocolate cake, I’ve had several requests for the recipe too.
Fabulous!
My definite go-to choc cake. I made this a number of years ago having seen it on one of Nigella's TV shows. WOW! WOW! WOW! It was and still is such a hit with my vegan and non-vegan fam and friends. I like using Lindt choc for the icing and mixing it up with different flavours, e.g. the zesty lime choc with lime zest to decorate the cake; a combo of Lindt's chilli choc and salt choc with Maldon salt flakes and INCREDIBLY fine slivers of chilli to adorn the beaut of a cake. Love it, thanks Nigella! Now I need to find all the yummy liquorice goodies you get in the UK. Have been battling to find in SA.
wow this cake is amazing! ideal for my grandson as he as allergies to milk,eggs and nuts (I didn't add the nuts) and he loved it so I will be making more.
The most moist vegan cake I ever made!!!! It's a must bake at every household- vegan or not!
This has been top of my list to bake & it didn’t disappoint. Once you have everything organised it’s easy to do. The dark velvety look is so beautiful. It tastes delicious. A real win in my house. Can’t wait to make it again xxx
I made this cake last week, having watched Nigella make it on her tv programme. My husband, who is neither vegan, nor usually that fussed about chocolate cake, couldn’t get enough of it and wants to know when I’ll be making it again. As for me, I am both vegan and totally enamoured with chocolate, and can only agree that this is quite simply the best chocolate cake I have ever eaten, let alone made!
I made this for my one year old’s birthday as he is allergic to dairy and egg. I topped it with berries and was delicious! Everyone loved it. So quick and easy to make too. I’ll definitely be making it again.
Baking it right now! Sooo excited. The first Nigella recipe I’m trying. I’m not vegan, and hoping this meets my taste profile. Can't wait for this to come out of the oven. Thanks Nigella, I hope mine tastes half as good as yours does!
Mine is baking at the moment, the house smells so tempting as I placed the icing far away from my eyes in case I leave none for topping :) simply divine!