Chocolate Layer Cake (Vegan) (Edit recipe)

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This chocolate layer cake is packed with rich, deep cocoa flavor and topped with a smooth, creamy chocolate buttercream. Using unsweetened cocoa powder gives both the cake and the frosting that intense chocolate taste. The batter and buttercream are quick and simple to make, and every bite is pure chocolate bliss. It’s a decadent, dairy- and egg-free treat that’s perfect for any chocolate lover.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

20

Serves: 8

Ingredients

Chocolate Cake

195 grams All Purpose Flour, (1.5 cups + 2 tbsp)
2 tsp Baking Powder
.5 tsp Baking Soda
125 grams Cane Sugar, (1/2 cup + 2 tbsp)
120 grams Brown Sugar, (1/2 cup + 2 tbsp)
6 Tbsp Olive Oil, (light olive oil)
.75 cup unsweetened cocoa powder
.5 cup Oat Milk, Organic, -or plant-based milk of your choice
.5 cup Water
.5 cup Coffee, Black, (hot brew, cold brew, or instant)
.5 cup Almond Milk Yogurt, -room temperature (or plant-based yogurt of your choice)
2 tsp Vanilla Extract
.25 tsp Salt

Chocolate Buttercream

14 Tbsp Plant-Based Butter, -room temperature
3 cups Powdered Sugar
.5 cup unsweetened cocoa powder
4 Tbsp Dairy-Free Whipping Cream, -cold
1 Tbsp Vanilla Extract

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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

Chocolate Cake
Preheat the oven to 350F and prepare 2 6-inch cake pans by greasing them and lining the bottoms with parchment paper.
To a small pot, add the milk, water and coffee. Heat the mixture to just boiling, remove from heat and add the cocoa powder. Whisk to fully incorporate the cocoa into the milk mixture and let it sit for 5 minutes.
To a small bowl, add the flour, salt, baking powder, and baking soda; whisk to combine and set aside.
To a medium bowl, add both sugars and the oil. Whisk the sugar and oil together for 30 seconds to a minute. Add the yogurt and vanilla extract and continue whisking for about 30 seconds.
Add half of the cocoa mixture and whisk for 15 seconds, add half of the dry ingredients and whisk for 15 seconds, add the rest of the cocoa mixture and whisk for 15 seconds and add the rest of the dry ingredients and whisk for 30 seconds or until the flour is just incorporated.
Pour the batter into the prepared pans and bake for 30 minutes. You want the sides to be pulling away from the pan and when a toothpick is inserted, it comes out with minimal crumbs on it.
Once out of the oven, allow the cakes to cool in the pan for about 10 minutes before turning them out on to a cooling rack. Remove the parchment paper from the bottoms. Do not frost the cakes until they have cooled to room temperature.
Chocolate Buttercream
Sift the powdered sugar and cocoa powder together into a bowl and set it aside.
Add the butter to the bowl of a stand mixer fitted with a balloon whisk attachment. Whip on high for 2 minutes, scrape the sides down and whip on high for another minute.
Add the sifted powdered sugar and cocoa powder to the bowl and continue whipping on high for about a minute or until everything comes together.
Add the heavy cream and vanilla extract to the bowl and whip on high for 5 minutes.
Assembly
Set the first cake layer on a plate or serving dish and generously frost the top, spreading it evenly.
Place the second cake layer over the top of the buttercream layer. Cover the top with another thick layer of buttercream, spreading it across the top and down the sides. Add more frosting as needed to ensure the entire cake is fully covered.
The cake is ready to slice and serve.
Store the cake in an airtight container in the refrigerator.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	617
Fat:	33 g
Carbohydrates:	80 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	271 mg
Fiber:	0 g
Sugars:	67 g
Sugar Alcohol:	0 g
Calculated per serving.