Lactose Free Vegan Triple Chocolate Cake

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Lactose Free Vegan Triple Chocolate Cake

This deeply chocolatey layer cake is built entirely on plant-based milk and full-fat coconut milk, so it's naturally a smart pick if you're steering clear of lactose. Two rich cocoa layers get a jolt of brewed coffee to deepen the chocolate flavor, then get filled with a glossy fudge filling made from melted chocolate chips and coconut milk. The crowning touch is a thick, spreadable coconut milk ganache that sets up firm in the fridge, giving every slice a clean, bakery-style finish. Apple cider vinegar reacting with the plant-based milk gives the crumb its soft, tender lift without any of the usual dairy staples. It's an easy make-ahead dessert, since both the filling and frosting can be prepped while the layers cool completely. Whether it's for a birthday or just a serious chocolate craving, this one slots easily into a lactose free spread.

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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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