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Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

An indulgent vegan chocolate cake that's perfect for special occasions like Birthdays, Easter, Thanksgiving, Christmas and family gatherings. 

It's easy to make with simple ingredients and turns out perfectly every time. 

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

Winter is the time for indulgence and this vegan chocolate cake definitely hits the mark. It is my go-to chocolate cake recipe you may have seen Cooper baking as his first day of school chocolate cake. The only difference is I've veganised it. It's about time, I hear my husband mutter.


It's vegan but you would never know it. This cake is rich with a heavy hit of chocolate helped out by a shot of coffee that really helps boost that chocolatey flavour.

It's easy to make, anyone can make it and everyone loves it. I recently made if for a leaving do at work and it was a big hit. Two people told me it was the best chocolate cake they had ever tasted. Now that is high praise.

Use flax eggs

I made my vegan version with flax eggs (tips below) instead of eggs and dairy free spread, instead of butter. Apart from that it's my standard chocolate cake and tastes exactly the same.  It looks quite dark, but it's not burnt, it's just really dark and rich.

Cheat with shop bought buttercream

I filled it with chocolate buttercream and I have to admit to using Betty Crocker buttercream and icing, which are accidentally vegan and totally lush. I topped my cake with whipped coconut milk (tips below) and raspberries. I did mean to add a grating of good dark chocolate but totally forgot.

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

Family Favourite

I've made this chocolate cake several times now and everyone loves it. It's a dark chocolate cake, but it is moist and so full of chocolate flavour.

Scroll down for my tips on making flax eggs to replace regular eggs (vegetarian readers may use eggs) and how to make the whipped coconut cream. However if you run out of time, it is equally good topped with more chocolate buttercream.

How to make flax eggs (with tips)

How to make flax eggs

  1. Grind or whizz up flax seeds, which are also known as linseeds (and usually cheaper if you buy them as linseeds) until you have a powder.
  2. In a small bowl mix 1 tbsp of flax seed powder with 3 tbsp water (for each egg) and pop it in the fridge for 20-30 mintues.
  3. The mixture will thicken up and can be used in place of eggs in recipes.

Flax egg tips

  • Grind. blend or process your flax seeds into powder just before you need to use them. Fresh flax seed powder makes better flax eggs. I whizz mine up in my blender, it takes seconds.
  • Flax eggs work in some recipes better than others. There is slightly less rise, I find it is better in a heavier cake like chocolate cake or fruit cake rather than a sponge cake. Although I have successfully made a vegan sponge cake with it. It had less rise than usual and was a little heavier.

How to make whipped coconut cream (with tips)

Coconut cream is a great vegan substitute for whipped cream or whipped double cream.

How to make whipped coconut cream

  1. Put a tin of coconut milk in the fridge overnight, the liquid and solids will separate.
  2. When you are ready to whip your cream, take the tin out of the fridge, spoon out the solid coconut cream and pour the liquid into another bowl. It can be added to smoothies.

Whipped coconut cream tips

  • Always use full fat coconut milk, the reduced fat won't work.
  • Try not to shoogle (Scots for shake) or tip the can.
  • Add a a little vanilla extract and a few tablespoons of icing sugar (powdered sugar) and it will taste lush.

Check out my Ultimate Veggie Christmas Guide with all the recipes and tips you could need for a vegetarian or vegan Christmas.

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

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An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. #veganchocolatecake #vegancake #veganbirthdaycake #veganbaking #chocolatecake #chocolate #cake #dairyfreecake #eggfreecake #freefromchocolatecake

If you try this vegan chocolate cake, click on this Pinterest link and leave a comment or a photo of your cake. I love hearing from my readers.

Waitrose Veggie Christmas

I created this recipe for Waitrose. They have create a fabulous page of Christmas recipes to give you some great ideas on what to cook this Christmas as part of their #ChristmasTogether campaign. Have you seen the Christmas Advert yet?

Not all the recipes are vegan, but there is a good selection for veggie and vegan recipes in there including three of mine.

Waitrose Christmas Veggie Recipes

Starters and Sides

Coriander, Hummus and Beetroot Blinis (vegan)

Brie and Cranberry Pull Apart Bread (vegetarian)
Festive Rice (vegan)
Warm Squash, Kale, Berries and Pecan Salad (vegan)

Main Course

Christmas Mushroom and Lentil Wellington (vegan)

Nut Roast (vegetarian)
Ultimate Christmas Roast Wreath (vegan)
Winter Spiced Butternut Squash Tart (vegan)


Rich Mocha Chocolate Cake (vegan)

Pomegranate Pavlova (vegan)
Tree Trunk Cake (vegetarian)

Drinks and Treats

Festive Cinnamon Cookie Wreath (vegetarian)
Gin and Tonic Truffles with White Chocolate (vegetarian)
Mint Chocolate Cookies (vegan)
No-Bake Baileys Cheesecake (vegetarian)
Very Merry Mince Pie Pops (vegetarian)
Winter Pear Daiquiri (vegan)

Calories and Nutrition for Vegan Chocolate Cake

vegan chocolate cake, vegan cake, vegan birthday cake, dairy-free cake, free-from cake, egg free cake, chocolate cake, best vegan chocolate cake, cake
British, vegan
Yield: 8-10

Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.
prep time: 15 minscook time: 40 minstotal time: 55 mins


  • 225g plain flour
  • 250g caster sugar
  • 70g cocoa powder
  • 1 ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 flax eggs (see above tips) 
  • 250ml almond milk (or other nut milk) with 1 tsp white wine vinegar or lemon juice
  • 115g dairy free spread, melted
  • 1 tbsp vanilla extract, plus ½ tsp for the whipped cream
  • 100ml strong coffee, still hot
  • 400g vegan chocolate buttercream or frosting
  • 400ml tin coconut milk (solids only - see tips in post)
  • 3 tbsp icing sugar (powdered sugar)
  • 125g fresh raspberries


  1. Preheat the oven to 180c/160c fan/350/gas mark 4, then grease two 18 cm cake tins and line the bottom of each with baking paper.
    I find baking spray works the best for easy release.
  2. In a large bowl mix the flour, cocoa, sugar, bicarbonate of soda and salt together.
  3. Whisk together the  milk, melted spread, flax eggs and vanilla extract, then pour into the dry ingredients. Whisk until smooth, then add the hot coffee and fold in with a spatula
  4. Pour the batter into the prepared cake tins and bake in the centre of the oven for 35-40 minutes. A skewer should come out clean.
  5. Cool the cakes in the tins until nearly cool, then ease out of the tins, gently peel of the baking paper and leave to completely cool.
  6. Whip the coconut solids with the icing sugar and ½ tsp of vanilla extract.
  7. Spread a whole tub of chocolate buttercream between the layers, then topped with the coconut whipped cream and raspberries.
  8. Enjoy!


Nutrition and calories for 10 servings including chocolate buttercream and whipped cream.
fat (grams)
sat. fat (grams)
carbs (grams)
protein (grams)
sugar (grams)
Created using The Recipes Generator

I hope you enjoy the chocolate cake and try some of the other Christmas recipes developed by food bloggers for the #ChristmasTogether campaign.

Do remember to enter the competition by sharing a festive photo of you with friends or family with the hashtag #ChristmasTogether on social media for a chance to win one of the fabulous prizes.


For more Christmas recipe inspiration check out my Veggie Christmas page which is packed with vegetarian and vegan recipes for you to try this Christmas including 3 ingredient chocolate fudge.

Try this next

Vegan Banoffee Pie Cheesecake (no-bake)

A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.

Disclosure: I created this recipe for Waitrose. I was not expected to write a positive review and any opinions expressed are my own.


  1. Love your tips on how to make flax eggs and coconut whipped cream! This cake looks incredible. Such beautiful layering.

  2. I can't believe that cake is vegan -- it looks so decadent! Save some for me.

    1. I know you could never tell by looks, texture or taste. So, so good and so chocolatey!

  3. I've always been a bit scared to bake with flax eggs but your tips definitely help with my confidence! Hopefully my creations will turn out as beautiful as this cake!

    1. Don't be scared, do try them Katie. They usually work just like eggs. I've made muffins, brownies, chocolate pudding and chocolate cake with them.

  4. Wow, I've made a vegan cake before and it's literally my favorite cake ever, but I haven't experimented with flax eggs, I can't wait!

    1. Oh good, yes I had one before I started cooking and baking vegan and it was a real favourite too. This cake is so good!

  5. I would never have guessed looking at it that it's VEGAN! This is exactly what I've been looking for! THANKS! <3

  6. That cake looks incredible Jac, and I had no idea Waitrose did such a good range of vegan and veggie stuff. Impressed!

    1. Thanks Kate. Yes they have some nice options. Some great veggie and vegan sandwiches too.

  7. This cake looks lush! I have been in cake mode lately too; there are six vegan cake recipes on my blog right now! Totally agree with your flax age and Coconut cream tips too 🙂

    1. You are in the zone, I shall hqve to ho have a look.

  8. This cake looks incredible, I'm so going to try this out and I love how it's vegan as so many more people now are asking for these alternative recipes. That coconut cream topping looks perfect and I'm sure it's healthier than regular chocolate cake!

  9. That really does look like the perfect vegan chocolate cake. We have some vegan friends coming round for dinner on Sunday and I think I might make this.

  10. The first time I had vegan chocolate cake was in 2005, at a duck sanctuary in Yorkshire (where they filmed Last of the Summer Wine)! A bunch of us used to go camping for a long weekend every summer, and that particular year, my friend asked her mum, who lived nearby, to make me a surprise birthday cake. It was soooo good! And I say this as someone who doesn't actually like chocolate cake! Ha ha!

    Yours looks lovely - definitely a decadent Chrimbo treat!

    Oh, and I agree with you about the Betty frosting, it's so rich, isn't it? My nephew and I have been known to attack a tub with spoons! Ha ha!

  11. Oh, my goodness. This cake looks phenomenal - a good chocolate cake recipe is always handy to have in your back pocket. And vegan. Win!

  12. Cor and wowzers Jac. This looks amazing. I've yet to try coconut whipped cream, yet it's been on my list for years. You may have spurred me on.

  13. This looks utterly mouthwatering Jaq - what a showstopper!

  14. This looks so delicious. Sharing it right away :)

  15. Love the way you make this cake, looks so natural and special :)
    Btw, I've never tried to bake a cake but I was wondering what the difference between hot coffee and cool coffee for the ingredient?

    1. You know I have no idea. I've always made it this way from years ago when it was a vegetarian not vegan recipe. I must have read a tip somewhere. Apart from anything else you don't have to wait on it cooling down.

    2. ah yes. Thanks for information. Because I was wondering if I had some coffee left and want to make it into a ingredient for this cake, the taste would the same or different. While I know that in some recipes, we should use ingredients with fixed standards, if not, it will goes wrong... Somthing like that :)

  16. I made this cake the other day but 400g of sugar seemed like way too much so if anyone wonders 225g works amazing, too!

    1. It is quite a lot. To be honest I just converted my standard choc cake recipe into a vegan one. I will try less next time. Thanks for trying it out and sharing :)

  17. I am dying to try this but is there any way to convert this to US measurements?


I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x