Low Sugar Vegan Triple Chocolate Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Rich cocoa powder and a hit of hot brewed coffee build deep, dark flavor into every layer of this towering vegan cake, while a splash of apple cider vinegar and plant-based milk keep the crumb impossibly tender and moist. Two soft rounds bake up with a delicate spring and get sandwiched together with a glossy, spoonable fudge filling that oozes slightly at the edges. A velvety coconut milk ganache gets poured over the top and smoothed down the sides, chilling into a thick, matte-finish coating that slices cleanly. Every component here comes together from scratch, so you're in full control of what goes into the batter, the filling, and the frosting. It's a showstopping layer cake that fits neatly into a low added sugar kitchen without losing any of that dramatic, bakery-style chocolate payoff.

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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
2 cups organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
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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