Chocolate Cake with Chocolate Icing

An easy-to-make chocolate cake that’s super moist, fluffy and delightfully rich. Indulgence at it’s finest!

Easy recipeEasy Freezable recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 5 / 5. Vote count: 4

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

30 min

Cook time

45 min

Total time



  • vegan-desserts





  • ½ cup sunflower spread
  • 1⅓ cups granulated sugar
  • 400g soya yoghurt
  • 1 ½ cups plain flour
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt


  • 2 cups icing sugar
  • 1 cup cocoa powder
  • ½ cup margarine
  • ¼ cup soya milk



  1. Grease and flour a 9″ cake tin and preheat your oven to 180°C.
  2. Cream the sunflower spread and sugar together. Add the yoghurt and mix well.
  3. Mix all dry ingredients in a separate bowl.
  4. Add dry ingredients to wet and mix well. (It may be a thicker cake batter than you’re used to).
  5. Pour into the tin and bake for about 45 minutes before checking how it’s doing – stick a toothpick into the centre; if it comes out clean, your cake is ready! If not, try another few minutes and check again. Ovens vary!
  6. Allow to cool in the tin before removing for icing.


  1. Mix the margarine until smooth, then add cocoa powder and mix again.
  2. Add icing sugar bit by bit, mixing as you go and using a splash of soya milk as needed to soften the mixture. It should be stiff but workable!
  3. Spread onto the top and sides of your cake and enjoy.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

Almond & Pistachio Sponge

Add to favourites
A lovely warming sponge cake packed full of heart-healthy nuts and topped with fragrant dried rose petals and a sweet citrus glaze.

Mint Chocolate Tart

Add to favourites
This dessert is basically “after eight” chocolate in tart form. With a delicious chocolate shortbread and mint and chocolate ganache filling, it’s perfect for the holidays!

Vegan Snickerz Bars

Add to favourites
A fan favourite and one of the most popular recipes from the blog and my book No-Bake Vegan Desserts. With a delicious peanut nougat, date caramel and dairy free chocolate…

Halloween Cupcakes

Add to favourites
These Halloween cupcakes are great as you can cheat and use store bought cupcakes if you are short on time or bake them yourself in advance. The decorating techniques are…

Punk Pumpkin Cake

Add to favourites
In this recipe we use a bundt to make the pumpkin shape. The cake is sandwiched with chocolate fudge icing and orange icing for a truly ghoulish effect!