This deeply chocolatey layer cake starts with a rich cocoa batter brightened by hot brewed coffee, which deepens the flavor without ever tasting bitter. A splash of apple cider vinegar reacts with the plant-based milk to create that classic tender, springy crumb, so each layer bakes up moist and rises evenly in the pan. Once cooled, the layers get stacked and coated in a fluffy, deeply chocolatey frosting whipped until it holds soft peaks and spreads like a dream with an offset spatula. Every ingredient here is naturally free of dairy, so there's nothing to worry about when you're serving this to a crowd with lactose concerns. It slices into neat, moist layers with a bakery-style finish, and it holds up beautifully whether you're making it a day ahead or serving it right after it cools. This one's a genuine crowd-pleaser for a lactose free dessert table.
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Preheat the oven to 350°F (175°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 — this is your vegan buttermilk.
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