BBC Nigella Vegan Chocolate Cake Recipe Made Easy

Chocolate cake lovers, rejoice! If you’ve been searching for a rich, moist, and utterly indulgent chocolate cake that’s completely vegan, the BBC Nigella Vegan Chocolate Cake recipe is here to satisfy your cravings.

Adapted from Nigella Lawson’s beloved style but made without any animal products, this cake proves that dairy and eggs are not necessary for deep chocolatey goodness. The recipe is straightforward, uses pantry staples, and comes together quickly, making it perfect for both beginners and seasoned bakers.

Whether you’re vegan, lactose intolerant, or simply want to try a healthier alternative, this cake doesn’t compromise on flavor or texture.

In this blog post, I will walk you through every step of making this luscious vegan chocolate cake, share tips to perfect it, and suggest variations and serving ideas to elevate your dessert game. Plus, if you love baking, don’t miss the links to other delicious recipes at the end!

Why You’ll Love This Recipe

This vegan chocolate cake is a true crowd-pleaser. What sets it apart?

• Deep, rich chocolate flavor: The combination of cocoa powder and dairy-free chocolate creates an intensely chocolatey experience.
• Moist and tender crumb: Thanks to plant-based milk and oil, the cake stays incredibly moist without heaviness.
• Simple ingredients: You don’t need specialty vegan substitutes—just basic pantry items.
• Quick and easy: No complicated steps or long preparation times.
• Versatile: Perfect for birthdays, celebrations, or just an everyday indulgence.

Plus, this recipe is a wonderful introduction to vegan baking, showing how easy it is to create delicious desserts without eggs or dairy.

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• ⅓ cup (40g) unsweetened cocoa powder (preferably Dutch-processed)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240ml) unsweetened plant-based milk (such as almond, soy, or oat milk)
• ⅓ cup (80ml) vegetable oil or melted coconut oil
• 1 tbsp apple cider vinegar or white vinegar
• 1 tsp vanilla extract
• ½ cup (90g) dairy-free dark chocolate chips (optional but recommended for extra richness)

Equipment

• 9-inch (23cm) round cake pan
• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your cake pan and line the bottom with parchment paper for easy removal.
2. Mix the dry ingredients. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed and lump-free.
3. Combine the wet ingredients. In a separate smaller bowl or measuring jug, whisk together the plant-based milk, vegetable oil, vinegar, and vanilla extract. The vinegar reacts with the baking soda to help the cake rise.
4. Make the batter. Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, stir gently until just combined. Avoid overmixing to keep the cake tender.
5. Add the chocolate chips. Fold in the dairy-free dark chocolate chips for pockets of melted chocolate throughout the cake.
6. Pour batter into the pan. Transfer the batter to your prepared cake pan and spread it out evenly.
7. Bake for 30-35 minutes. Insert a toothpick or skewer in the center to test doneness; it should come out with a few moist crumbs but no wet batter.
8. Cool completely. Let the cake cool in the pan for 10 minutes, then remove it onto a cooling rack to cool fully before slicing or decorating.

Tips & Variations

“For an even fudgier texture, reduce the flour by 2 tablespoons and increase the oil by 1 tablespoon.”

• Choose your milk wisely: Almond and oat milk work beautifully, but coconut milk adds richness if you don’t mind the flavor.
• Enhance the flavor: Add a pinch of instant coffee powder or espresso to the batter to amplify the chocolate taste.
• Gluten-free option: Substitute all-purpose flour with a gluten-free baking blend for a gluten-free cake.
• Frosting ideas: Top with vegan chocolate ganache, coconut whipped cream, or a simple dusting of powdered sugar.
• Make cupcakes: Divide batter among lined muffin tins and bake for 18-22 minutes for vegan chocolate cupcakes.

Nutrition Facts

Serving Suggestions

This vegan chocolate cake is wonderfully versatile when it comes to serving. For a classic experience, enjoy it as is alongside a cup of coffee or tea.

If you want to elevate your dessert presentation, try these ideas:

• Top with a scoop of vegan vanilla ice cream or Goat Milk Ice Cream Recipe No Eggs (for a non-vegan option).
• Drizzle a warm berry compote or fresh raspberry sauce over slices.
• Serve with fresh fruit like strawberries or raspberries for a refreshing contrast.
• Add a dollop of coconut whipped cream or vegan frosting for extra indulgence.

For a fun twist, slice it into small squares and serve alongside homemade coffee or tea treats like the Glazed Twist Donut Recipe.

Conclusion

Making a decadent chocolate cake that’s entirely vegan has never been easier or more delicious. The BBC Nigella Vegan Chocolate Cake recipe strikes the perfect balance between simplicity and indulgence.

With basic pantry staples and minimal fuss, you can create a moist, rich, and satisfying cake that everyone will love, regardless of dietary preferences. It’s a fantastic dessert for celebrations or just a cozy day at home.

Once you master this recipe, you might want to explore more delightful vegan baking ideas like the Kodiak Banana Muffins Recipe or the Lazy Cookie Cake Recipe. Happy baking and enjoy every bite of your luscious vegan chocolate cake!

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