Double Layer Chocolate Cake
This is my go to chocolate cake recipe. It never fails me and everyone loves it. I made this cake for a friend’s birthday and it was a big hit. No one knew it was vegan and everyone loved the frosting. I got no complaints, so it must be good right? This double layer chocolate cake is fluffy, moist, and chocolatey.
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Ingredients
- 2 cups unsweetened plain almond milk (or any non-dairy milk)
- 2 tbsp apple cider vinegar or white vinegar
- 1 1/2 cups natural cane sugar (or granulated cane sugar)
- 2/3 cup melted coconut oil
- 2 tbsp pure vanilla extract
- 1 cup whole wheat pastry flour
- 2 cups all-purpose flour
- 2/3 cup cocoa powder (sifted)
- 2 tsp baking soda
- 1 1/4 tsp fine-grain sea salt
- 1/2 tsp ground cinnamon
Instructions
- (Frosting recipe at the bottom of page)
- Pre-heat oven to 350 degrees F. Lightly grease two 8 or 9 inch cake pans and line the base with a circle of parchment paper. If making cupcakes, line a cupcake tin with paper liners.
- In a medium bowl, stir together the milk and vinegar. Set aside for 2 minutes. This combo makes the vegan buttermilk.
- Add the sugar, oil, and vanilla to the bowl with the milk. Whisk to combine.
- In a large bowl, whisk together the pastry flour, all-purpose flour, cocoa powder, baking soda, salt, and cinnamon until combined.
- Pour the milk mixture over the flour mixture and beat with a hand mixer until smooth.
- Divide the batter evenly between the two cake pans and smooth out the tops. Bake for 30-35 minutes, rotating the pans halfway through to ensure even baking. If making cupcakes, bake for 17-23 minutes. If making a rectangular cake, bake for 30-35 minutes. The cake is done when it slowly springs back when touched and a toothpick comes out clean. Place pans on the cooling rack for 15-20 minutes. Now slide a butter knife around the cake to loosen the edge. Gently and carefully invert the cakes onto a cooling rack. If making cupcakes, let them cool in the pan for 5-10 minutes, then gently lift them out and transfer to a cooling rack. Let it cool completely (about 45 minutes more).
- Once cakes are completely cooled, place a piece of parchment paper on top of a cake stand. Place one layer of the cake on the center of the paper. With a serrated knife, trim the top of that layer so it is flat and level. Spread a layer of frosting on top. Place the second layer on top and gently push down so it sticks to the frosting.
- Continue frosting the rest of the cake. You can garnish the cake with shaved chocolate. Remove the parchment from underneath the cake. Leftover cake will stay fresh wrapped in plastic wrap or tin foil at room temperature or in the refrigerator for 3-4 days.
- *Remember to cool the cake completely before frosting. You can make the cake the day before to save time. Just make sure to wrap the cake up in plastic wrap once it’s cooled so it stays fresh.