Vegan Chocolate Layer Cake

Name: Vegan Chocolate Layer Cake
Prep time: 40 min
Total time: 2 h 25 min
Yield: 16
Ingredients: 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; 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

Save Recipe

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

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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

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

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.

Expert Tips

tip 1
Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product, check with the manufacturer.
tip 2
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.
tip 3
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.
tip 4
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.

Nutrition Information

460 Calories, 16g Total Fat, 4g Protein, 74g Total Carbohydrate, 51g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 460

Calories from Fat: 150

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

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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