Vegan Chocolate Layer Cake

March 17, 2018

Vegan Chocolate Layer Cake

Prep Time
15 Minutes

Cook Time


Vegan recipes have become a lot more accessible and acceptable over the years. No dairy, no eggs, no problem. And here it is... the BEST chocolate cake ever... which also happens to be vegan! But one thing is for sure, chocolate continues to be the star of this yummy dessert.

Wet Ingredients:

  • 1 x tsp vanilla extract
  • 1 cup non-dairy milk
  • 1/2 x tsp apple cider vinegar
  • 2 x slices of soft vegan butter
  • 2 cups organic vegan sugar
  • 2 1/2 x tsp chia seeds + 1/2 cup water (for thick chia egg)

Dry Ingredients:

  • 1 cup unsweetened, sifted cocoa powder
  • 2 1/2 cups sifted cake flour
  • 2 x tsp baking powder
  • 1/2 x tsp salt

Frosting Ingredients:

  • 1 cup unsweetened, sifted cocoa powder
  • 3 1/2 cups sifted organic powdered sugar
  • 1 1/4 slices of soft vegan butter
  • 1/2 cup non-dairy milk
  • 1 x tsp vanilla extract

Cake Method:

  1. Preheat oven to 350 degrees and grease two 20-22cm round cake tins with virgin coconut oil or vegan butter.
  2. In a blender, add the chia egg ingredients (water and seeds) and blend on low for 2 minutes, until the mixture thickens to a tapioca-like texture, then set aside.
  3. In a large mixing bowl, add all the 'wet' ingredients, including the chia egg mixture. Using a hand beater or a stand mixer, beat until smooth and silky.
  4. Add in the dry ingredients and beat batter until smooth and fluffy.
  5. Pour batter into the two cake tins and bake at 350 degrees for approximately 35 minutes – or until cakes are fluffy and cooked through in the middle.
  6. Allow the two cakes to cool for a few minutes before transferring onto a cooling rack, then let them stand for an hour in the fridge before applying frosting.

Frosting Method:

  1. Add the butter, milk, vanilla extract and cocoa powder to a large mixing bowl and using your hand mixer / stand mixer, beat until the liquids thicken and turn smooth.
  2. Add in the powdered sugar, one cup at a time and beat until fluffy. Be careful not to overbeat the frosting to avoid melting the vegan butter too much.
  3. Add a thick layer on top of the first layer, then add the second layer and cover top and sides of cake with frosting.
  4. Serve right away or chill in the fridge to firm up before serving.



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