Chocolate cake

Last update: December 31, 2016

A vegan chocolate cake that’s just fantastic.
Light, chocolaty and with a hint of fruit.
Works equally well for cupcakes.

This is based on a recipe by Isa Chandra.


Preheat oven to 175°C.

In a small bowl

Combine and whisk:

  • 1 cup flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

In a large bowl

Combine and whisk:

  • 1/2 cup granulated sugar
  • 1/3 cup jam (slightly sour works best: currants, raspberry, cherry, …)
  • 1/3 cup soy yoghurt (plain, unsweetened, not vanilla)
  • 1/3 cup soy (or other non dairy) milk
  • 1/3 cup canola oil (or any mild flavoured vegetable oil)
  • 1 teaspoon vanilla extract

Prepare a form

Smear a cake tin with oil. If you have trouble getting this cake out of your particular tin, you can add a coat of breadcrumbs.

With a silicone form no preparation is necessary.


Add the dry ingredients in two batches to the wet ingredients. Whisk gently until no large lumps remain (a few tiny lumps are OK).


Pour the batter in the prepared tin and bake for 32 to 35 minutes, until a toothpick inserted through the center comes out clean.


Isa Chandra also has a ganache recipe to decorate this cake.