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Sweeten your weekend with this delicious, vegan & super easy chocolate cake!

Servings 10 | Prep Time 30 | Total Time 1 hour


  • 100 g dark chocolate, chopped

  • 30 ml melted coconut oil

  • 30 g Smooth Almond Butter

  • 265 g plain flour

  • 2 tsp baking powder + 1 tsp baking soda

  • 30 g cocoa powder

  • 120g caster sugar

  • 250 ml pistachio milk

  • 120 ml warm water

  • 1 tbsp lemon juice

Vegan chocolate ganache:

  • 200 g coconut cream (any vegan cream) 

  • 150 g dark chocolate



  1. Pre-heat the oven to 180 ºC and line a 20 cm cake tin with baking paper.
  2. In a heat-proof bowl melt together the chocolate and coconut oil in microwave. 
  3. Sift together tall dry ingredients and mix well until everything is evenly distributed.
  4. Mix the milk, pistachio butter, warm water and lemon juice, and add them to the dry ingredients. Pour in the melted chocolate + coconut oil mixture and whisk well until combined. 
  5. Pour the cake batter to the lined cake tin for about 1 hour. 
  6. Allow the cake to cool in the cake tin for 10 minutes, then remove from the cake tin and cool completely.
Chocolate ganache:
  1. Chop the dark chocolate and place in a small bowl. 
  2. In a saucepan, heat the coconut cream until it starts to boil.
  3. Pour the cream over the chocolate and mix until smooth. 
  4. Allow to cool and stir frequently until it reaches the consistency at which it can be spread on top of the cake.
  5. Spread the chocolate ganache on top of the cake and let it cool for 1 hour in fridge. 
  6. Decorate with chocolate shaving and pistachios if desired. 
  7. Enjoy!

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