Chocolate Layer Cake (vegan + oil-free)

Okay, it's finally here! This is my beloved vegan chocolate cake recipe, which I've at last had time to polish up! This cake is super chocolate-y (duh), fudgy, moist, and dense. 

This recipe is based on the one I used for my chocolate bunny cake two years ago. But since then, I've made it multiple times to improve upon it and make it my own. It's been used as cupcakes, for birthdays, and topped with candy canes for Christmas. It's perfect for every occasion :)

The recipe makes 3 circle-pan cakes, which I think is just the right number of layers. And if I recall correctly, it makes two dozen cupcakes as well. They bake gorgeously and are super easy to remove from the pan too.

For this shoot, I used store-bought chocolate frosting, because most brands are "accidentally vegan", but I do prefer homemade frosting. I have my own chocolate frosting recipe right here, and the one I used for my bunny cake is right here (made out of avocados!!). I recommend that you use one of those if possible!

Chocolate Layer Cake


Ingredients

• 1 cup of plant milk
• 1 Tbs lemon juice or vinegar (I use apple cider vinegar)
• 2 Tbs flax meal + 5 Tbs water (to make flax eggs)
• 2 cups flour
• 2 cups granulated sugar
• 1 cup cocoa (I prefer special dark)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup brewed coffee
• 1/2 cup applesauce
• 2 tsp vanilla extract

Chocolate frosting recipe!

Or two tubs of store-bought :)

Directions

1. Preheat your oven to 350 degrees and grease 3 8" cake pans (pictured above).
2. Mix together the milk and vinegar/lemon juice in a cup and let sit for at least ten minutes to make a kind of "buttermilk".
3. In a small bowl, make your 2 flax "eggs" by mixing together the flax and water, and let it sit for at least ten minutes to gel.
4. In a medium mixing bowl, sift and then whisk together the dry ingredients - flour, sugar, cocoa, baking powder and soda, and salt.
5. In a smaller bowl, combine the set "buttermilk" and brewed coffee (the coffee makes the cake moist). Then, add in the completed flax eggs, applesauce, and vanilla. The mixture will be very thin.
6. Pour the wet ingredients into the dry ones and mix until smooth. It's a thin batter!! Then pour the batter into the cake pans, about 2 cups of batter per pan. 
7. Bake the cakes for 25-30 minutes, until a toothpick inserted in the center comes out clean and they are fully baked. They do bake gorgeously!
8. Allow the cakes to cool, and after a bit allow them and the icing to chill in the fridge.
9. Once the cakes are cool and solid, it's time to assemble! To take the cakes out of the pans, gently run a knife along the edges so that they are easy to pull out. Even though they are moist, they are pretty solid and you should be able to remove and handle them pretty comfortably.
10. I like to put a dab of frosting on the surface I'm going to be keeping my cake on for assembly and storage, so that it sticks. 
11. Place your first cake down, cover the top with a layer of frosting, place your next cake on, and repeat. This step is pictured above! Then I like to put it in the fridge for a bit to set.
12. Lastly, layer some frosting on the top of your cake, and the sides. This takes some patience, and knowledge that it will not be perfect. It's unlikely that the entire surface will be completely covered with frosting. Then, you can decorate it with whatever you like - sprinkles, chocolate chips, etc. It will look cute no matter what you top it with!
13. Allow the cake to firmly set in the fridge for at least an hour, maybe two, before (gently) slicing and eating. Enjoy, and store in the fridge if possible!