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

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 cup sugar
  • ¾ cup cocoa powder, divided
  • 2 tsp. baking soda
  • 1 tsp. salt
  • ⅔ cup canola oil
  • 2 tsp. vanilla extract
  • 2 tsp. cider vinegar
  • 2 cups water
  • ¼ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 4 cups confectioners' sugar, divided
  • 3 Tbsp. soy creamer

Directions

  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, sugar, ½ 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" round cake pans. Bake for 25–30 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 ¼ cup cocoa, soy creamer, and remaining confectioners' sugar and continue to beat until fluffy.
  • Cool cakes 10–15 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.

Recipe Information

Serves: 18

Ingredients

  • 3 cups unbleached all-purpose flour
  • 2 cup sugar
  • ¾ cup cocoa powder, divided
  • 2 tsp. baking soda
  • 1 tsp. salt
  • ⅔ cup canola oil
  • 2 tsp. vanilla extract
  • 2 tsp. cider vinegar
  • 2 cups water
  • ¼ cup vegetable shortening
  • ¼ cup vegan margarine, softened
  • 4 cups confectioners' sugar, divided
  • 3 Tbsp. soy creamer

Directions

  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, sugar, ½ 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" round cake pans. Bake for 25–30 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 ¼ cup cocoa, soy creamer, and remaining confectioners' sugar and continue to beat until fluffy.
  • Cool cakes 10–15 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat14g
Saturated Fat2g
Cholesterol0mg
Sodium300mg
Total Carbohydrate67g
Dietary Fiber2g
Sugars49g
Protein3g