Dairy Free Chocolate Layer Cake
A rich two layer chocolate cake made with oil and plant milk, covered in silky chocolate frosting with no dairy or eggs.
Equipment
- Two eight inch round pans
- Parchment paper
- Mixing bowls
- Electric mixer
Ingredients
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa powder for the cake
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups sugar
- 1 cup plant milk for the cake
- ½ cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract divided
- ½ cup hot water
- ½ cup dairy free butter
- 2 cups powdered sugar
- ¼ cup unsweetened cocoa powder for the frosting
- ¼ cup plant milk for the frosting
Instructions
- Prepare. Heat the oven to 350 degrees F and prepare the pans.
- Whisk. Whisk 2 cups flour, 3/4 cup cocoa, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 cups sugar, and separately 1 cup plant milk, 1/2 cup oil, 1 tablespoon vinegar, 1 teaspoon vanilla, and 1/2 cup hot water.
- Combine. Stir together and divide between the pans.
- Bake. Bake about 30 minutes and cool.
- Frost. Beat 1/2 cup dairy free butter, 2 cups powdered sugar, 1/4 cup cocoa, 1 teaspoon vanilla, and 1/4 cup plant milk.
- Assemble. Frost the layers and the cake.
Notes
Substitutions: Use hot coffee for the water, or a gluten free flour blend.
Tips: Cool the layers completely before frosting.
Storage: Refrigerate for five days or freeze unfrosted layers for up to three months.
Nutrition is calculated per serving.