Vegan Triple Chocolate Cake (Edit recipe)

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This Vegan Triple Chocolate Cake features soft, rich chocolate cake layered with a super luscious chocolate buttercream frosting, and finished with a smooth dark chocolate drip. Because why have one type of chocolate when you can have three? This cake is an incredible and decadent dessert.

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PREP TIME

25 minutes

COOK TIME

25 minutes

INGREDIENTS

Serves: 10

Ingredients

Cake

1.5 cups All Purpose Flour, or whole wheat pastry flour
0.5 cup Raw Cacao Powder, or cocoa powder
1 cup Coconut Sugar, or white granulated sugar
1 tsp Baking Soda
0.5 tsp Salt
1 Tbsp Flax Seed Meal
3 Tbsp Hot Water
1 cup Soy Milk, or other non-dairy milk
0.333 cup Olive Oil, or vegetable oil
1 Tbsp Apple Cider Vinegar, or white vinegar
2 tsp Vanilla Extract

Frosting

2 cups Plant Based Butter, softened
2 cups Powdered Sugar, add more to taste
1 cup Dark Chocolate Chips
0.5 cup Raw Cacao Powder, or cocoa powder
0.5 cup Almond Milk Yogurt, or other thick plain or vanilla yogurt
1 Tbsp Vanilla Extract
0.5 tsp Salt

Toppings

0.333 cup Dark Chocolate Chips
2 Tbsp Organic, Raw Cacao Nibs, I used sweetened cacao nibs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F. Line the bottoms of three 6-inch (or two 8-inch) round cake pans with circles of parchment paper and spray with non-stick spray. Set aside.
Sift flour and cacao powder into a large mixing bowl. Add in coconut sugar, baking soda, and salt and whisk until combined.
Prepare your flax egg by mixing ground flaxseed with hot water. Let sit for about 10 minutes to thicken.
Add the flax egg, soy milk, olive oil, vinegar, and vanilla to the mixing bowl and whisk until just combined and smooth.
Divide batter into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, add cacao wafers to a small bowl and heat in the microwave in 30 second intervals, stirring in between, until melted and smooth. Set aside for 10-15 minutes, or until cooled but still pourable.
Add softened vegan butter to a large mixing bowl and beat with a hand mixer or stand mixer for a couple minutes until creamy. Gradually beat in powdered sugar until fully incorporated, adding more if you want it sweeter. Add in cooled melted chocolate, cacao powder, yogurt, vanilla, and salt and beat until combined and smooth.
Use a serrated knife to level off the tops of the cake layers. Assemble cake with layers of frosting, plus more frosting on the sides, reserving some for decoration if desired. Place in the fridge or freezer for a few minutes to set the frosting.
Melt ⅓ cup cacao wafers and let cool slightly. Use a spoon or ziplock bag with the corner cut off to drip the melted chocolate down the sides of the cake all around the perimeter. Fill in the center with the remaining melted chocolate and spread around to fully cover the top. Sprinkle cacao sweet nibs on top. Place back in the fridge or freezer for a few minutes, until chocolate hardens.
Add remaining frosting to a piping bag and pipe swirls around the top of the cake. Serve and enjoy!

Notes

Storage: Cover and store any leftovers at room temperature for a couple days, in the fridge for up to a week, or in the freezer for up to 3 months.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	850
Fat:	58 g
Carbohydrates:	74 g
Protein:	11 g
Cholesterol:	0 g
Sodium:	571 mg
Fiber:	10 g
Sugars:	38 g
Sugar Alcohol:	0 g
Calculated per serving.