Vegan Chocolate Layer Cake

Few cakes are as classic or well liked as a chocolate layer cake, and this one is sure to impress!

Serves: 18Hands-on: 25 minutesTotal: 2 hours 25 minutesDifficulty: Medium

Serves: 18


  • 3 cups unbleached all-purpose flour
  • 2 cup sugar
  • 3⁄4 cup cocoa powder, divided
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 2⁄3 cup canola oil
  • 2 tsp. vanilla extract
  • 2 tsp. cider vinegar
  • 2 cups water
  • 1⁄4 cup vegetable shortening
  • 1⁄4 cup vegan margarine, softened
  • 4 cups confectioners' sugar, divided
  • 3 Tbsp. soy creamer


  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, sugar, 1⁄2 cup cocoa powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together oil, vanilla extract, vinegar, and water until smooth. Gently stir wet ingredients into flour mixture, stirring until there are no large lumps. Divide batter evenly between 2 greased and floured 8-inch round cake pans. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted into the center of the cakes.
  • To making frosting, beat shortening, margarine, and 2 cups confectioners' sugar on medium speed in a large bowl until smooth. Add remaining 1⁄4 cup cocoa, soy creamer, and remaining confectioners' sugar and continue to beat until fluffy.
  • Cool cakes 10 to 15 minutes in the pans. Run a knife around the edges to loosen the cakes and carefully remove from pans. Place one cake on a serving platter and spread with a layer of frosting. Place the second cake on top and frost the entire cake.