Masala Vegan

Plant based recipes inspired by spices and green living!


The Big Vegan Chocolate Cake

imageThis is a great allergy and cruelty free chocolate cake recipe for birthdays and parties. Quick and easy to make with everyday pantry ingredients, it stays well up to 5 days and, can be frozen up to a month in advance.

Preparation Time: 10 minutes
Cooking Time: 40 – 50 minutes
Makes: 15 servings


  • Self Raising Flour – 330 grams
  • Sugar – 390 grams
  • Cocoa Powder – 65 grams
  • Water – 385 ml
  • White Vinegar – 15 ml
  • Coffee – 2 tablespoons
  • Vegetable Oil – 150 grams


  • Stir the flour, cocoa and sugar until well mixed.
  • Dissolve the coffee in water and add in the white vinegar. Whisk oil in.
  • Spray a large 10″ cake pan with non stick spray and preheat oven to 180 degree Celsius.
  • Combine the dry flour – cocoa – sugar mix with the wet ingredients.
  • Whisk well until the batter is silky.
  • Bake for 40 – 50 minutes at 180 degrees Celsius until skewer inserted in the middle of the cake comes out clean.

Cool and ice as required.





I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I'm found organising and/ or writing, the two other passions of my life ❤️