The most luscious, moist vegan chocolate layer cake made for my daughter’s almost-Valentine’s Day birthday (back in 2019). And then again for my baby boy’s birthday three weeks later. And again for my big boy’s birthday a week after that.
Yes, you get the picture. My children’s birthdays are very close.
And we are a little obsessed with this recipe!
There’s no eggs, milk or dairy butter in this delightful party-perfect treat, but I pinky promise you will not miss anything. It’s that good.
♥ Marisa
Some words for my daughter:
My precious Cupcake (as we nicknamed you during my blessed and transformative high risk pregnancy), everyday with you is a gift. This birthday cake you helped to “design” and all the treats we have baked and tried together over the years, were sweeter because of you; your love, light, endless enthusiasm and wonder at the simplest, littlest details in the world around you.
Nothing compares to the morning you were born, and soon it will be your birthday again. So I share this delicious cake recipe with everyone who has asked for it on Instagram, but I dedicate it to you, my miracle baby.
I love you beyond words. Always and forever.
♥ Mamma
LUSCIOUS VEGAN CHOCOLATE LAYER CAKE
INGREDIENTS
480 ml (2 cups) all-purpose flour*
420 ml (1 3/4 cups) granulated sugar of choice (organic caster, birch, etc.)
180 ml (3/4 cup) + 1 tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
180 ml (3/4 cup) plant milk
60 ml (1/4 cup) thick plant yogurt
1 tsp apple cider vinegar
120 ml (1/2 cup) silken tofu, pureed (or 120 ml / 1/2 cup additional thick plant yogurt)
240 ml (1 cup) hot water
1 tsp instant coffee powder, optional
120 ml (1/2 cup) olive oil (or melted coconut oil)
2 tsp vanilla extract
DIRECTIONS
- Heat oven to 180°C (350°F). Grease and line or flour two 23 cm (9-inch) round baking tins. Set the tins aside.
- In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Mix until dry ingredients are well incorporated.
- Make plant-based buttermilk by whisking the plant milk, 60 ml (1/4 cup) of plant yogurt and the apple cider vinegar together in a medium-sized bowl.
- Add to the plant-based buttermilk the pureed tofu (or extra yogurt), water, oil, instant coffee powder (if using) and vanilla. And mix until incorporated.
- Add the wet mix to the dry mix and combine until a smooth, thin batter is formed.
- Divide the batter evenly between the two prepared cake tins.
- Bake the cakes in a preheated oven for 30 to 35 minutes, or until a toothpick inserted in the centre of each cake comes out clean.
- Allow the baked cakes to cool for around 10 minutes before removing them from the tins and transferring them to wire racks to cool completely.
- Frost and decorate as you please**.
*To make this cake gluten-free, opt for a gluten-free all-purpose flour blend, gluten-free plant yogurt and gluten-free plant milk.
**My daughter chose to do a white and pink cream cheese frosting (see recipe below) combination, with a layer of strawberry jam, some fresh chopped strawberry pieces and, of course, a generous covering of sprinkles.
VEGAN CREAM CHEESE
CAKE FROSTING
INGREDIENTS
120 ml (1/2 cup) dairy-free buttery spread
420 ml / 210 g (1 3/4 cups / 7.5 oz) dairy-free cream cheese
1 tsp lemon juice
1 1/2 tsp vanilla
960 ml / 400g (4 cups) powdered icing sugar
Pitaya powder or gel food colouring of choice, optional*
* We made a full batch of frosting and added colouring to a portion of the batch, leaving the rest uncoloured.
DIRECTIONS
- Using an electric whisk/mixer, beat the vegan butter and dairy-free cream cheese until smooth, incorporated and fluffy. Beat through the lemon juice and vanilla.
- Sift in the powdered sugar gradually, a cup at a time, incorporating fully before adding the next cupful.
- Beat the frosting for a few minutes until smooth and fluffy. If you wish to achieve a thicker, pipe-able consistency, extra icing sugar can be added, a little at a time.
- This frosting can be kept in the fridge for a few days, covered, until needed.
