This easy-to-make layer cake is a great one for novice bakers, but
it's delicious enough for anyone. Two layers or moist chocolaty cake
layered with extra-rich vegan dark chocolate ganache are encased in
rich, fudgy chocolate frosting that can be decorated any way you like.
The coffee adds a bit of a bite to this cake, so for more sensitive
palates, I reduce the coffee by half and replace the rest with water.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 cups white granulated sugar
- ¾ cups good quality unsweetened cocoa powder (I like “dark” cocoa powder varieties)
- 2 t. baking soda
- 1 t. baking powder
- 1 t. sea salt
- 1/3 cup dairy-free sour cream, such as Tofutti
- 2/3 cup almond milk or other dairy-free milk alternative
- 1 T. fresh lemon juice
- 1/2 cup canola oil
- 2 large eggs, whisked
- 2 T. pure maple syrup
- 1 t. pure vanilla extract
- 1 cup freshly brewed coffee, warm
- 3/4 cup coarsley chopped dark dairy-free chocolate (optional)
- For the Filling:
- Vegan Dark Chocolate Ganache
- For the Frosting:
- 2 Recipes Vegan Chocolate Frosting
Preparation
1. Preheat the oven to 350 F. Grease two 8-inch by 2-inch spring-form pans with dairy-free soy margarine and set aside.
2.
In an electric mixer with a paddle attachment, combine the flour,
sugar, cocoa powder, baking soda, baking powder, and sea salt until well
mixed. In another bowl, whisk together the dairy-free sour cream,
almond milk, lemon juice, canola oil. Add this mixture and the eggs,
maple syrup, and vanilla extract to the flour mixture and beat until
just combined.
Add in the warm coffee and beat until just combined. Gently fold in the chopped chocolate.
3.
Pour the batter evenly into the prepared pans and bake for 35-40
minutes or until the cakes spring back slightly when touched. Allow
cakes to cool in the pans on a wire cooling rack for at least 30 minutes
before removing.
4. Once the cakes have cooled, prepare the Vegan Dark Chocolate Ganache according
to the recipe. Once the ganache sets and can be spread easily but will
not run, spread the ganache over the surface of one of the cakes. Place
the other cake on top of the ganache, and continue to frost the top and
sides of the cake with Vegan Chocolate Frosting using an offset spatula. Decorate as desired and serve.
**This
recipe is suitable for dairy-free, vegetarian, and lactose-free diets,
but as with any recipe intended for persons with allergies or dietary
restrictions, make sure to read all nutritional labels carefully to make
sure that there are no hidden dairy-derived ingredients (or other allergens, if these apply to you).
By Ashley Adams
Dairy Free Cooking Expert, about.com
