So, let me tell you about this cake that honestly blew me away. Nigella Lawson’s Vegan Chocolate Cake. Now, I’ve always loved Nigella’s style: warm, indulgent and just the right amount of comfort food without feeling like you’re sacrificing anything. When I stumbled upon her vegan chocolate cake recipe, I was skeptical. How could something so rich and luscious be completely vegan? No eggs, no butter – just plants?
It turns out, Nigella managed to make a cake that’s dense and fudgy, with that deep, dark chocolate flavor we all crave. What really got me was how straightforward and unfussy the recipe is. it’s almost like a hug in cake form but without the usual animal ingredients. It’s one of those cakes that tastes like you’ve spent hours baking it but it really takes less than an hour. Perfect for when you want something decadent but don’t want to feel guilty or overwhelmed in the kitchen.
Nigella Vegan Chocolate Cake Recipe
Ingredients Needed
The beauty of this cake is how few and simple the ingredients are. and you probably already have most of them lying around:
- Plain flour – the base that holds it all together. I like using a good quality, unbleached flour because it gives the cake a nice crumb.
- Cocoa powder – this is where the magic happens. I always go for Dutch-processed cocoa because it gives that rich, deep chocolate flavor that makes this cake truly indulgent.
- Baking soda – helps the cake rise since there are no eggs.
- Caster sugar – just the right amount of sweetness without overpowering the chocolate.
- Salt – it’s a small but crucial player, bringing all the flavors to life.
- Oil – vegetable oil works perfectly. I’ve even used a mild olive oil for a slightly more complex flavor.
- Vanilla extract – because what’s chocolate cake without a hint of vanilla?
- Vinegar – this surprised me at first but it’s essential! It reacts with the baking soda to give the cake its lift.
- Water – to bring everything together and keep it moist.
What’s fantastic here is how these simple pantry staples come together to create something so luxurious. No fancy ingredients, no complicated steps. just honest baking.
Equipment Needed
Honestly, the equipment list for this recipe is refreshingly short which I love:
- A mixing bowl – a large one, since you’ll be combining dry and wet ingredients separately.
- A whisk or spoon. I prefer a whisk to make sure everything blends smoothly without lumps.
- A 20cm (8-inch) cake tin – lined with parchment paper or lightly greased. I like to use a springform tin because it’s easier to unmold but a regular cake tin works just as well.
- An oven – obviously, you’ll need a reliably warm oven, preheated to 180°C (350°F).
- Optional: a sieve for the flour and cocoa powder if you want to avoid any clumps.
The lack of fancy gadgets means it’s a great recipe to whip up on a whim. No food processor or electric mixers necessary – just good old-fashioned hand mixing.
Instructions To Make Nigella Lawson’s Vegan Chocolate Cake
Alright, here’s where the fun really starts. I remember the first time I made this cake. the kitchen smelled like a chocolate factory and I was secretly excited that it was all vegan.
- Preheat your oven to 180°C (350°F). Prep your cake tin by greasing or lining it with parchment paper.
- Mix the dry ingredients: In your big mixing bowl, sift or whisk together 225g plain flour, 65g cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 300g caster sugar and a pinch of salt. This is when you start smelling that deep cocoa – it’s addictive.
- Add the wet ingredients: Make a little well in the middle of your dry mix and pour in 240ml vegetable oil, 1 tsp vanilla extract, 1 tbsp white or apple cider vinegar and 240ml cold water.
- Combine everything: Whisk it all together until smooth. It looks a bit thin but trust the process. this batter turns into something incredible.
- Pour into the tin and smooth out the top with a spatula. Pop it into your preheated oven.
- Bake for about 35-40 minutes. Keep an eye on it; the cake should spring back when pressed lightly. A toothpick inserted should come out with just a few moist crumbs. no raw batter.
- Cool it in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For frosting, I often go with a simple vegan chocolate ganache made from dark chocolate and coconut cream. silky, rich and it elevates this cake to something special. But even plain, this cake is phenomenal.
What I Learnt
What stuck with me the most from making this cake was how the vinegar and baking soda trick really works wonders in vegan baking. I used to think that without eggs, cakes would always be dense or crumbly. But the gentle fizz that happens when those two meet creates a tender crumb and a surprisingly light texture.
Also, this recipe taught me that vegan baking doesn’t have to be complicated or gimmicky. Sometimes the simplest ingredients, combined thoughtfully, can give you a cake that’s not just good for you but incredibly satisfying.
I also realized that vegan baking can open doors to creativity. Since you don’t rely on butter or eggs, you start playing with different oils, plant-based milks and even vinegars which made me curious about other recipes. It’s like discovering a whole new playground in the kitchen.
FAQs
Can I Make Nigella Lawson’s Vegan Chocolate Cake Gluten-free?
Absolutely! You can swap out the regular flour for a gluten-free flour blend. I’ve tried it with a rice and potato flour mix, and it worked great. Just make sure to use a good-quality, well-mixed blend to keep the texture nice and moist!
Do I Need To Use Apple Cider Vinegar In The Recipe?
Yes, it’s key! The apple cider vinegar reacts with the baking soda to help the cake rise and become light and fluffy. If you’re not a fan of the taste, don’t worry-you won’t be able to taste the vinegar in the end result.
Can I Substitute The Sugar In Nigella’s Vegan Chocolate Cake With Something Else?
You can definitely swap the sugar for maple syrup, agave, or coconut sugar if you’d prefer a less refined sweetener. I’ve made it with maple syrup before, and the cake had this rich, almost caramelized sweetness. Just keep in mind, the texture might be a little more moist, so be ready for that.
