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Vegan Chocolate Layer Cake

  • Prep 40 min
  • Total 2 hr 25 min
  • Ingredients 14
  • Servings 16

Ingredients

Cake

3
cups all-purpose flour
1 3/4
cups vegan granulated sugar
2/3
cup unsweetened baking cocoa
2
teaspoons baking soda
3/4
teaspoon salt
2
cups unsweetened vanilla almond milk
2/3
cup vegetable oil
2
tablespoons cider vinegar
1
teaspoon vanilla

Frosting

1/2
cup vegan vegetable oil spread stick, melted
1
teaspoon vanilla
2/3
cup unsweetened baking cocoa
4
cups sifted vegan powdered sugar
1/3
cup unsweetened vanilla almond milk

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
150
% Daily Value
Total Fat
16g
25%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
360mg
15%
Potassium
170mg
5%
Total Carbohydrate
74g
25%
Dietary Fiber
3g
13%
Sugars
51g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product, check with the manufacturer.

Try this egg-free, dairy-free vegan recipe for a decadent chocolate layer cake that everyone will enjoy!

Organic sugar granule size can differ among manufacturers. Be sure to use a fine crystal granulated sugar for the cake; coarse crystal sugars do not dissolve as easily during baking.

We used organic powdered sugar for the frosting on this cake. For best results, sift the sugar before measuring it to remove any clumps that might have formed in the bag.

You can use an electric mixer for the frosting, but the texture and appearance will be different. We mixed by hand to retain the sheen of the frosting.

Directions

  • 1 Heat oven to 350°F. Grease and flour 2 (9-inch) round cake pans.
  • 2 In large bowl, mix flour, granulated sugar, 2/3 cup cocoa, the baking soda and salt, using whisk. In medium bowl, mix 2 cups almond milk, the vegetable oil, vinegar and 1 teaspoon vanilla, using whisk. Pour wet mixture into dry mixture; beat with whisk until well mixed. Pour into pans.
  • 3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 4 For frosting, in large bowl, beat melted spread, 1 teaspoon vanilla and 2/3 cup cocoa until well blended. Beat in powdered sugar alternately with enough almond milk for desired consistency until smooth and spreadable. Fill and frost cake.

Try this egg-free, dairy-free vegan recipe for a decadent chocolate layer cake that everyone will enjoy!

Rate and Comment

Try this egg-free, dairy-free vegan recipe for a decadent chocolate layer cake that everyone will enjoy!