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Chocolate Sour Cream Cake (vegan)

This chocolate cake is a necessary part of your dessert catalogue. It's rich enough but not too heavy; sweet enough but not too sickly, and moist enough but not at all soggy.

Ingredients for the cake

  • 260g plain flour
  • 210g caster sugar (or more, if you like your cakes sweet)
  • 60g cocoa powder
  • 1 tbs Greek ground coffee
  • 1 tsp baking powder 
  • 1/2 tsp bicarbonate of soda
  • 320ml almond milk
  • 1/4 cup (approximately 50g) vegan sour cream (I used Dibble!)

Ingredients for the icing

  • 2 tbs glucose, warm
  • 1 tbs vegan milk
  • 1.5 tbs cocoa powder
  • 1/2 tbs brown sugar
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Instructions for the cake

  • Preheat oven to approximately 190 degrees Celsius and grease a bundt cake tin.
  • In a large bowl, sift together flour, sugar, cocoa powder, coffee, baking powder and soda until there are no lumps.
  • Slowly add milk and sour cream, and mix until just combined. If your mixture is too thick (it should be thick but still easy to mix) add a little more milk.
  • Pour into prepared tin and bake for approximately 45 minutes, or until an inserted skewer comes out clean.
  • Remove from the oven and leave to cool completely before removing from the cake tin and icing. 

Instructions for the icing

  • Combine all ingredients in a bowl and mix until smooth.
  • Drizzle over cake, add toppings and serve! 

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