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Vegan Chocolate Cake with Maple Syrup Drizzle

  • Easy
  • VegetarianVegan
  • Microwave


  • For the Maple Drizzle


This tasty vegan chocolate cake with maple syrup drizzle is sure to have your vegan (or non-vegan) Valentine desperate for another slice! Top with strawberries for an extra sweet addition.




Pre-heat Combo Microwave on convection 180°C.


Lightly grease a 1lb loaf tin with sunflower oil.


In a large bowl, mix the flour, sugar, baking soda, salt, and cocoa powder until combined.


In a separate bowl, mix the oil, vanilla extract, vinegar, and water until smooth. Then add the wet mix to the dry mix and stir until combined.


Pour the mixture into the loaf tin and bake for 45-50 mins until risen. A skewer inserted in the center should come out clean.


Leave to cool in the tin for 5 mins before turning out on to a cooling rack.


Beat the drizzle ingredients together until smooth, then chill to thicken slightly. When the cake is completely cool, slice and drizzle with the maple icing and serve.


Vegan Chocolate Cake with Maple Syrup Drizzle

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Adjust Servings:
80 ml sunflower oil Plus extra for greasing
225g (plain) flour
225g caster sugar
1 tsp baking soda
1.5 tsp salt
3 tbsp cocoa powder
1 tsp vanilla extract
1 tbsp white vinegar
250 ml water
For the Maple Drizzle
90g vegan cream cheese
40g icing sugar
1 tsp vanilla extract
1 tbsp maple syrup
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