Low Sodium Vegan Triple Chocolate Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

This deeply layered chocolate cake stacks two tender, cocoa-rich layers with a glossy fudge filling and a thick, spreadable coconut milk ganache that sets up firm in the fridge before slicing. Brewed coffee deepens the chocolate flavor in the batter, while a touch of apple cider vinegar keeps the crumb soft and lofty as it bakes. The fudge filling brings a dense, melty middle layer, and the ganache frosting spreads into a smooth, glassy coat over the top and sides for that bakery-style finish. Every component here — cake, filling, and frosting — is entirely plant-based, so there's no dairy or eggs to worry about anywhere in the build. It's a rich, celebration-worthy dessert that also happens to be a solid pick for anyone watching their added salt intake, since none of the components lean on salty shortcuts to get their flavor. Slice it thick, serve it cold from the fridge for the cleanest cuts, and let the layers speak for themselves.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups organic cane sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup hot brewed coffee or hot water
½ cup neutral oil (such as canola oil or sunflower oil)
2 tsp vanilla extract

For the chocolate fudge filling

½ cup vegan chocolate chips
¼ cup full-fat coconut milk
2 tbsp organic cane sugar
1 tbsp unsweetened cocoa powder

For the ganache frosting

1 cup vegan chocolate chips
1 can (13.5 oz) full-fat coconut milk
2 tbsp organic cane sugar
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.

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