Dorothy Porker – foodblog

Simple Vegan Chocolate and Tea Cake

I’m not vegan but in the Netherlands it’s common to bring a sweet treat with you for your coworkers on your birthday and I like my treats to be inclusive, so I’m always on the hunt for vegan sweets.

I found this recipe for a super quick and easy chocolate cake on Smitten Kitchen. She makes it with coffee but as I can’t handle caffeine I made mine with a spicy chocolate tea from Simon LΓ©velt.

The cake is super moist and chocolaty with a little hint of spice and will gone in no time, whether you share it or not.

Vegan Chocolate Tea Cake

This vegan chocolate tea cake by Smitten Kitchen is moist, delicious and disturbingly easy to make.
Prep Time15 mins
Cook Time35 mins
Cooling time2 hrs
Total Time50 mins
Course: Cake, Sweets, Tea time
Cuisine: Vegan
Keyword: chocolate, chocolate cake, tea, tea cake, vegan cake
Servings: 10


For the cake

  • 1 1/2 c all-purpose flour
  • 3/4 c unsweetened cocoa any variety, sifted if lumpy
  • 1 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 c sugar
  • 3/4 c dark brown sugar
  • 1/2 c olive oil
  • 1 1/2 cups water or tea or coffee of choice
  • 1 tbsp cider vinegar

For the glaze

  • 3/4 cup roughly chopped dark vegan chocolate 70% cocoa content or more
  • 2 tbsp cocoa powder
  • 3 tbsp olive oil
  • 1 tbsp corn syrup for shine, if you've got it
  • a good pinch of Maldon salt


Make the cake

  • Preheat your oven to 175 Celsius/ 350 Fahrenheit. Line the bottom of a round 24 cm/ 9.5 inch cake pan with parchment and lightly coat the sides with olive oil.
  • Mix together the flour, cocoa, baking soda, sea salt and granulated sugar in a bowl. Once combined add the dark brown sugar and olive oil and mix further.
  • Add the water, tea or coffee and vinegar and whisk until smooth.
  • Pour the batter into the cake pan and bake for 30-35 minutes. Use a skewer to test the center for doneness. The cake should be sticky but not wet.
  • Leave the cake to cool and set for 10 minutes in the cake pan, before transferring it onto a wire rack to cool completely.

Make the glaze

  • To make the glaze, mix together the dark chocolate, cocoa powder, olive oil and corn syrup in a microwave proof dish and microwave at brief bursts, mixing it as you go along, until smooth.
  • Pour the glaze over your cooled cake, use the back of a tablespoon to spread it out evenly and let it drizzle over the sides. Finish it off by sprinkling the cake with coarse sea salt to taste. 


Note: high cocoa content chocolates tend to be vegan, but not all of them are. If you are baking this for the vegan in your life be sure to check the ingredients of whichever chocolate you end up buying.

Zoek je de Nederlandse versie van dit recept? Ga naar voor makkelijke vegan chocolade thee cake.

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