This deep, moist chocolate layer cake gets its dramatic color and richness from cocoa powder and a hit of hot brewed coffee, which intensifies the chocolate flavor without ever tasting like coffee. Dairy free milk mixed with apple cider vinegar creates that classic tender, tangy crumb, while neutral oil keeps every slice soft for days. Once the layers cool, they're stacked and swathed in a fluffy, spreadable cocoa frosting that's easy to smooth into swoops and peaks with an offset spatula. It's a straightforward one-bowl batter followed by a simple beat-and-spread frosting, so it comes together without any fuss. Since the whole recipe is built without eggs from the start, this is a genuinely easy pick for an egg free celebration cake ā no special equipment or workarounds needed, just a classic, crowd-pleasing chocolate layer cake everyone can dig into.
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Learn more ā12 servings
Preheat the oven to 350Ā°F (175Ā°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Stir together the dairy free milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled ā this is your vegan buttermilk.
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