Vegetarian Chocolate Cake

Total time1 hr 40 min

Prep time20 min

Cook time35 min

This deeply chocolatey layer cake bakes up rich, moist, and tender, thanks to a batter built on cocoa powder, buttermilk, and a splash of vanilla, with a bit of hot water stirred in to keep things silky. Applesauce adds body and moisture to the crumb, while a touch of vinegar reacts with the baking soda to give each layer that classic springy lift. Once cooled, the layers get stacked and covered in a fluffy, deeply cocoa-forward frosting that's beaten until smooth and pipeable, then swept generously over the top and sides. It's the kind of dessert that looks like a bakery showpiece but comes together with straightforward pantry staples and basic mixing-bowl technique. This one is a great fit for a vegetarian table, perfect for birthdays, potlucks, or whenever a serious chocolate craving hits.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup unsweetened applesauce
1 cup buttermilk
½ cup vegetable oil
2 tsp vanilla extract
1 tbsp white vinegar
1 cup hot water

For the frosting

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
¾ cup unsweetened cocoa powder
½ cup heavy cream
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined.

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