This showstopper cake bakes up into two tall, tender layers with that unmistakable deep red hue and a soft cocoa backdrop that plays perfectly against a rich, tangy frosting. The batter comes together with pantry basics like flour, cocoa powder, and a splash of vanilla, whisked into a smooth, buttermilk-style base that keeps the crumb moist and springy. Once cooled, the layers get stacked and swathed in a fluffy, sweet frosting that's spread thick over the top and sides for that classic bakery finish. Every component here, from the plant-based batter to the whipped frosting, keeps this dessert squarely in vegetarian territory without any fuss. It's a stunning centerpiece for birthdays, holidays, or just because you want cake — and it's an easy one to bake with confidence for a vegetarian crowd.
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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.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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