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This spiced chocolate cake recipe is perfect for Christmas. It is super quick and easy, no fancy tools needed, and anyone can make it look pretty and taste delicious. No complicated decorations, multiple cake layers, or stand mixer, all you need is 15 minutes and some festive songs playing along.  The chocolate cake is soft and fluffy with a hint of coffee & topped with a rum spiced icing. (You can replace the rum with milk for an alcohol-free icing.)

If ‘Christmas’ had a taste, this spiced chocolate cake would be it. Chocolate, coffee, rum, molasses and all the yummy Winter spices: cinnamon, ginger, nutmeg, allspice and cloves. It’s also vegan and dairy-free (and obviously lactose-free), so everyone can enjoy a slice or two of this wonderful Christmas cake. The recipe is naturally vegan and dairy-free as it is an oil-based cake with molasses, coffee and vinegar to add density and richness. So, don’t worry, the taste and texture are just as incredible and the ingredients are regular pantry items.

Cake Baking FAQ

How do I know if the cake is ready?

Simply insert a skewer into the middle of the cake and check for crumbs. If it comes out clean, it’s done! It’s the oldest trick in the book, just make sure not too leave it too long or it will dry out.

What should I do if the cake is over-baked and dries out?

First, always keep an eye on your cake and check it when it’s nearing the baking time. The best thing to do in this case would be to poke the cake with the skewer in several areas. Then, drizzle it with a simple syrup (equal parts water and sugar boiled until the sugar dissolves, then let cool).

Can I make the cake in advance?

Yes, you can! As soon as it’s cooled and out of the mold, wrap it tightly with plastic wrap, then foil and freeze it. Do not refrigerate it as it will dry it out. If stored in the freezer, it will stay perfectly soft as it thaws. Drizzle the icing only after it has adjusted to room temperature. 

As always, let me know if you make it, I’d love to see!

Happy indulging and Happy Christmas,

Kim x

For more Christmas recipes, click here.

Yield: 8 servings

Christmas Spiced Chocolate Cake (Vg, Df, Lf)

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This spiced chocolate cake recipe is perfect for Christmas. Delicious moist cake with a hint of coffee & topped with a rum spiced icing. Super easy to make! (Vegan, Dairy-Free, Lactose-Free)

Prep Time 15 minutes

Bake Time 35 minutes

Total Time 50 minutes

Ingredients

Dry Ingredients

• 1 1/4 all purpose flour
• 1/4 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg, cloves & allspice
• 1/4 tsp salt

Wet Ingredients

• 3/4 cup granulated sugar
• 1/4 cup molasses
• 1/4 cup oil
• 1 tsp white vinegar
• 1 tsp pure vanilla extract
• 1 cup brewed coffee

Rum Spiced Icing

• 1 1/2 cups sifted royal icing sugar
• 1/2 tsp ground ginger & cinnamon
• 1/4 tsp ground nutmeg
• Pinch of ground cloves
• 1 tbsp spiced rum (or almond milk)
• (Optional) Star and pearl sprinkles

Instructions

1. Preheat oven to 180°c. Spray a 7" silicon donut mold with non-stick baking spray. Set aside.
2. In a large mixing bowl, combine all wet ingredients. Sift and whisk all the dry ingredients into the bowl. Whisk by hand until just combined then fold with a spatula.
3. Pour the cake batter into the mold and bake for around 35 minutes or until a skewer inserted into the cake comes out clean. Let cool completely on a cooling rack before flipping the mold over to release the cake.
4. Mix the royal icing sugar with the spices. Then, add the rum (or milk) a little at a time until you achieve a thick consistency. Use a spoon to drizzle over the cake. Sprinkle with edible stars and pearls (optional).
5. Slice into 8 pieces. Enjoy!

Notes

Store in a cool dry place for up to 5 days.