This deeply chocolatey layer cake is built for sharing, with a rich cocoa crumb that stays tender thanks to a coffee-spiked batter and a quick vinegar-milk mixture that gives it lift. The two layers bake up moist and springy, then get stacked and coated in a fluffy, deep-cocoa frosting that swoops beautifully with an offset spatula. Cane sugar and cocoa powder give the crumb its bittersweet depth, while a touch of vanilla rounds out both the cake and the frosting. It slices clean into tall, bakery-style wedges that look as good as they taste. Since there's no meat, poultry, or fish anywhere in the mix, this one is an easy, crowd-pleasing choice for a vegetarian dessert table. Whether it's for a birthday or just a serious chocolate craving, this cake delivers every time.
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Learn more →12 servings
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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