Eggless Vegan Triple Chocolate Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

This deeply chocolatey layer cake is built on cocoa powder three ways — in the tender crumb, a glossy fudge filling, and a rich coconut milk ganache draped over the top. The crumb gets its moisture from a curdled plant-based milk mixture and hot coffee, which deepens the cocoa flavor without drying out the layers. Between the layers, a thick, spreadable fudge made from melted chocolate chips and coconut milk adds an extra hit of intensity, and the finished cake gets chilled just long enough for the ganache to set into a smooth, sliceable shell. Since the whole recipe skips eggs entirely in favor of vinegar-tanged plant milk for lift and structure, it's a naturally solid pick for an egg free dessert table. Every component — cake, filling, and frosting — leans on pantry staples like cocoa powder, cane sugar, and coconut milk, so the chocolate flavor stays big and unmistakable from the first bite to the last.

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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
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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