Vegan Chocolate Layer Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cake layers:</li> <li class="ingredients-single-item">360g all-purpose flour</li> <li class="ingredients-single-item">400g granulated sugar</li> <li class="ingredients-single-item">80g cocoa powder</li> <li class="ingredients-single-item">2 tsp baking soda</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">480ml plant milk (soy or oat work best)</li> <li class="ingredients-single-item">160ml vegetable oil</li> <li class="ingredients-single-item">2 tbsp apple cider vinegar</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">240ml hot strong coffee (or hot water)</li> <li class="ingredients-single-item">For the chocolate ganache frosting:</li> <li class="ingredients-single-item">300g dark chocolate (dairy-free), chopped</li> <li class="ingredients-single-item">360ml coconut cream (from chilled full-fat coconut milk)</li> <li class="ingredients-single-item">60g powdered sugar</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">¼ tsp salt</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">3 x 20cm (8-inch) round cake pans</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Electric mixer (stand or handheld)</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Cake turntable (optional but helpful)</li> <li class="equipment-single-item">Cooling racks</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C. Grease three 20cm round cake pans and line the bottoms with parchment paper. Dust the sides lightly with cocoa powder to prevent sticking – this works better than flour for chocolate cakes as it won't leave white marks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking dry ingredients thoroughly eliminates lumps and ensures even distribution of leavening agents for a uniform rise. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, combine the plant milk and apple cider vinegar. Let it stand for 5 minutes – this creates a vegan "buttermilk" that will react with the baking soda to provide lift and tenderness in the absence of eggs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the oil and vanilla extract to the milk mixture and whisk until well combined. The oil provides necessary fat for moisture and tenderness without the need for butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined – you'll see a few lumps, which is perfect. Overmixing develops gluten, resulting in a tough cake, so a gentle hand is crucial here. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Add the hot coffee (which intensifies the chocolate flavor without adding coffee taste) or hot water and gently stir until fully incorporated. The batter will be quite thin – this is correct and key to a moist cake! </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Divide the batter evenly between the prepared pans. Tap each pan gently on the counter several times to remove air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Allow the cakes to cool in the pans for 15 minutes before inverting onto cooling racks. The cakes are delicate while warm, so handle with care. Let them cool completely before frosting – about 1-2 hours. If you're in a rush, you can place them in the refrigerator to speed up cooling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> For the ganache frosting, place the chopped chocolate in a heat-resistant bowl. In a saucepan, heat the coconut cream just until it begins to simmer (don't boil). Pour over the chocolate and let sit undisturbed for 3 minutes to allow the chocolate to melt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Gently stir the mixture until smooth and glossy. Add the powdered sugar, vanilla, and salt, whisking until well incorporated. The frosting will appear thin initially but will thicken as it cools. Place in the refrigerator for 30-45 minutes, stirring occasionally, until it reaches spreadable consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once the cakes are completely cool, level the tops if necessary using a serrated knife. Place the first layer on a cake board or serving plate. Spread about one-quarter of the frosting evenly over the top. Place the second layer and repeat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Position the final layer on top and apply a thin crumb coat of frosting over the entire cake. Refrigerate for 15 minutes to set this initial coat – this seals in crumbs for a cleaner final appearance. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Apply the remaining frosting generously to the top and sides of the cake. For a smooth finish, dip your offset spatula in hot water, wipe dry, and glide over the frosting. For a more rustic look, create swirls with the back of a spoon. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Let the cake sit at room temperature for 30 minutes before serving to allow flavors to meld. The cake keeps well at room temperature for 2 days or refrigerated for up to 5 days. If refrigerating, bring to room temperature before serving for best flavor and texture. </li> </ol>