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Vegan Chocolate Cake Slices

Looking for a delicious vegan chocolate cake? Our Master Chocolatiers may just have ended your search with these irresistible vegan chocolate cake slices. Imagine decadent dark chocolate cake topped with a rich and creamy chocolate and coconut frosting. The hardest part is deciding who gets the first slice!

Chocolatier’s Tip

  • You can also decorate with a sprinkling of crushed nuts instead of/as well as chocolate shavings - desiccated coconut, hazelnuts and/or almonds work well.
  • We have a range of vegan-friendly chocolate products available - head to our Online Shop to explore the selection.
12 people


  • For the cake:
  • 200 g plain flour
  • 15 g cocoa powder
  • 150 g caster sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 80 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, chopped
  • 270 ml hot water
  • 45 ml light tasting olive oil
  • For the frosting:
  • 200 g coconut cream (from the top of a can of coconut milk)
  • 150 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, roughly chopped
  • To decorate:
  • Lindt EXCELLENCE 70% Cocoa Dark Chocolate, grated into shavings


Step 1.

Preheat your oven to 180C/160 Fan. Grease and line a 20cm/8-inch square tin with baking paper.

Step 2.

Sieve the flour, cocoa powder, caster sugar, baking powder and bicarbonate of soda into a large bowl. Set aside.

Step 3.

Add the chopped chocolate to the hot water and stir until melted. Whisk in the oil until combined.

Step 4.

Add the melted chocolate mix to the dry ingredients and whisk to form a smooth cake batter.

Step 5.

Pour into the prepared tin, level the surface and bake for 20-25 minutes - or until a toothpick inserted into the centre comes out clean. Leave to cool for 20 minutes before removing from the tin and setting on a wire rack to finish cooling completely.

Step 6.

Meanwhile, put the coconut cream and chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and smooth (alternatively melt together in a microwave in 30 second increments). Remove from the heat and set aside to cool to room temperature.

Step 7.

Cover and chill in the fridge for a couple of hours - or until firm.

Step 8.

Once the coconut cream chocolate ganache has firmed up, whisk using an electric whisk until firm to touch.

Step 9.

Once the cake has completely cooled, set onto a flat plate. Spread over the coconut-cream frosting.

Step 10.

Decorate with chocolate shavings, if wished. Cut into slices and serve straight away or chill in the fridge for up to 3 days. Bring up to room temperature before serving.


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