Vegan Chocolate Layer Cake

The Vegan Chocolate Layer Cake is a super delicious recipe. This decadent vegan chocolate sponge, layered with rich (and dairy-free) chocolate buttercream, requires decent espresso powder. It’s created using items you most likely have around in your cupboard and is soft, soaked, and rich.

Tips for making this recipe:

Use white vinegar in this cake, and also use baking soda instead of instant yeast. You’ll need to use a measure-for-measure gluten-free flour alternative to prepare a gluten-free vegan chocolate cake. For this vegan chocolate cake, white chocolate shavings or a blend of white and dark chocolate work well in place of chocolate shavings. Fresh strawberries and raspberries also look lovely.

Ingredients:

• Soy milk: 1 cup.
• All-purpose flour: 2 cups.
• Vanilla extract: 2 tsp.
• Sugar: 1 cup.
• Baking powder: 1/2 tsp.
• Water: 1 cup.
• Vinegar: 2 tsp.
• Salt.
• Baking soda: 1 tsp.

Vegan chocolate frosting:

• Sugar powder: 1/2 cup.
• Vegan butter: 1/2 cup.
• Vanilla extract: 1 tsp.
• Oil: 1/2 cup.
• Vegan milk: 1/3 cup.
• Cocoa powder: 1 cup.

Instructions:

For cake:

1. Cover both cake pans with sheet parchment, and brush and flour them. It is necessary to prevent the cake from sticking. Check the notes if you’re creating an 8-inch cake.
2. Warm the microwave to 350°F.
3. Combine the soy milk and apple cider vinegar in a small bowl, stirring to mix them. It’s going to thicken. Put aside.
4. Use the bowl, whisk together the sugar, and then add the salt to it and mix it perfectly.
5. Then add flour and baking powder to it, and use the cocoa and baking soda to combine all the things perfectly until they are well mixed. Put the coffee water in a bowl and mix the oil, vanilla, and milk.
6. Prepare the mixture. Mix everything using an electric whisk on medium speed for approximately two minutes.
7. To make sure everything is combined, scrape down the sides of the basin and give it one more shake.
8. After evenly dividing the batter among the cake pans, bake for 35 minutes. Hold it out of the microwave and allow it to rest for a minimum of thirty to sixty minutes in the pan on a rack with wires.
9. Use a bowl of an electric stand mixer or hand mixer, add the cocoa powder to it, and then add the vegan butter, vanilla extract, sea salt, and two and a half tablespoons of powdered sugar.
10. Gradually increase the speed of mixing until the mixture is smooth and extremely thick.
11. Gradually add a half-cup of the additional powdered sugar until the required smoothness and thickness are achieved.
12. Use the milk and add it to the mixture if needed.
13. Put one of the completely cold cakes on a dish or other sufficiently large plate, and generously spread half of the frosting over it. Spoon over the top and evenly distribute the sides.
14. After turning the rest of the cake upside down and placing it on top of the frosted cake, cover the top and sides with the additional frosting, integrating the top and bottom layers of the cake as you go.
15. Make the same adjustments, but divide into thirds if you’re using three layers.
16. Add some more cocoa powder or shaved chocolate as decoration. Serve it and enjoy it.

Notes:

• Cut the cake into uniform pieces and place each one in foil to freeze it flat. If you plan to preserve it for an extended period, you can put it in a freezer-safe ziplock bag, but you are not required to.
• The cake can be chilled or allowed to defrost in a cool place.

Nutritional facts:

Potassium: 189 mg.

Carbohydrates: 62 g.

Sugar: 44 g.

Saturated fat: 3 g.

Calcium: 85 mg.

Sodium: 442 mg.

Calories: 348kcal.

Vitamin C: 1 mg.

Iron: 2 mg.

Protein: 4 g.

Vitamin A: 382 IU