Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Layer Cake

  • Author: Marcus
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Plant-based, Vegetarian, Gluten Free (if using gluten-free flour blend)

Description

This easy and indulgent Chocolate Layer Cake uses plant-based ingredients and a natural gelling agent to create a moist, tender crumb and velvety frosting. Perfect for any occasion, this cake offers classic chocolate flavors with a fresh twist that is customizable and delicious.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder (natural)
  • 1 and 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups brown sugar (natural)

Wet Ingredients

  • 1/2 cup plant-based butter, softened
  • 1 cup plant-based milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract (natural)

Frosting

  • 1/2 cup plant-based butter, softened
  • 2 cups powdered sugar (natural)
  • 2 tablespoons unsweetened cocoa powder (natural) or melted dairy-free chocolate
  • 1 teaspoon natural gelling agent
  • 2 tablespoons plant-based dairy (for frosting)

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal once baked.
  2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This prevents lumps and ensures even mixing.
  3. Cream the Wet Ingredients: Using a mixer or whisk, beat plant-based butter and brown sugar until light and fluffy. Add plant-based milk, apple cider vinegar, and vanilla extract, mixing well to combine thoroughly.
  4. Combine and Create Batter: Slowly add the dry ingredients to the wet mixture, folding gently just until combined to avoid overmixing, which can make the cake dense.
  5. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let layers cool completely before frosting.
  6. Prepare the Frosting: Beat plant-based butter until creamy, then gradually add powdered sugar until smooth. Stir in cocoa powder or melted dairy-free chocolate and natural gelling agent until the frosting reaches the perfect consistency. Add plant-based dairy for a luscious texture.
  7. Assemble the Cake: Place one cake layer on a serving plate, spread an even layer of frosting on top, then place the second cake layer over it. Spread frosting evenly over the top and sides, smoothing with an offset spatula.

Notes

  • Ensure all wet ingredients are at room temperature for a smooth batter.
  • Fold dry and wet ingredients gently to keep the cake light and tender.
  • Use high-quality cocoa powder for a deeper chocolate flavor.
  • Cool cake layers completely before frosting to prevent melting.
  • Adjust sugar to taste or substitute with natural sweeteners if preferred.
  • Frosting needs to set at least 30 minutes at room temperature before serving.
  • Store leftover cake covered tightly at room temperature up to 2 days or in the refrigerator up to 5 days to maintain freshness.
  • Freeze cake layers or assembled cake wrapped well for up to 3 months; thaw overnight in the fridge before serving.
  • Prep Time: 20 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 350
  • Sugar: 28g
  • Sodium: 250mg
  • Fat: 15g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Chocolate Cake, Layer Cake, Plant-Based Dessert, Vegan Chocolate Cake, Moist Chocolate Cake, Easy Chocolate Cake

Find it online: https://tastysoulkitchen.com/chocolate-layer-cake/