Vegetarian Dairy Free Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

This deeply chocolatey layer cake starts with a rich, fudgy crumb built from cocoa powder and a splash of hot water that keeps the batter pourable and the texture ultra-moist once baked. A quick vinegar-and-milk mixture stands in for buttermilk, giving the layers that classic tender, springy bite you want in a good chocolate cake. Once cooled, the layers get sandwiched and coated in a glossy ganache made from full-fat coconut milk melted together with chocolate chips and a touch of maple syrup, then chilled until it turns thick and spreadable. The result is a towering, bakery-style cake with deep chocolate flavor in every layer and a frosting that holds beautiful swoops and peaks. It's an easy make-ahead dessert, since both the cake layers and the ganache can be prepped a day in advance and assembled right before serving. With eggs and simple pantry staples doing the heavy lifting, this one fits right into a vegetarian dessert rotation without any fuss.

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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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¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups granulated sugar
2 large eggs
1 cup dairy free milk
1 tbsp white vinegar or apple cider vinegar
⅔ cup refined coconut oil, melted and cooled
1 cup hot water
2 tsp vanilla extract

For the frosting

1 can (13.5 oz) full-fat coconut milk
10 oz dairy free chocolate chips
2 tbsp maple syrup
1 pinch fine salt

Instructions

1
Position a rack in the center of the oven and preheat to 350°F (175°C). Grease two 9-inch round cake pans with coconut oil, line the bottoms with parchment paper, and grease the parchment.
2
Stir the dairy free milk and vinegar together in a small bowl and set aside for 5 minutes until slightly curdled. This acts as a dairy-free buttermilk.

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