Decadent Vegan Chocolate Layer Cake
This Decadent Vegan Chocolate Layer Cake is the perfect centerpiece for any celebration, especially for those with dietary restrictions. After learning that traditional bakers couldn’t accommodate my husband's food allergies for our wedding, I took it upon myself to create a cake that anyone could enjoy! This recipe offers a rich, moist texture that rivals any conventional cake, enhanced by the deep, luscious flavor of Hershey's Special Dark Cocoa. Perfect for birthdays, anniversaries, or simply a cozy dessert at home, this cake layers beautifully with your favorite dairy-free icing, making it a deliciously guilty pleasure without any of the guilt. The combination of ingredients guarantees that each slice remains soft and satisfying, leaving you craving more!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
sugar
2 cups (none)
margarine (Earth Balance Soy Free)
3/4 cup (softened)
boiling water
1 1/2 cups (none)
all-purpose flour
2 1/4 cups (none)
unsweetened cocoa powder
1/2 cup (preferably Hershey's Special Dark Cocoa)
baking soda
2 teaspoons (none)
Ener-G Egg Substitute
1 tablespoon (mixed with 4 tablespoons water)
water
4 tablespoons (for egg substitute)
vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
In a medium bowl, whisk together the flour, cocoa powder, and baking soda; set aside.
3
In a large mixing bowl, cream the softened margarine and sugar together until light and fluffy.
4
Slowly add the boiling water to the sugar mixture, mixing on low speed for about 1 minute until well combined.
5
In a small bowl, combine the Ener-G Egg Substitute powder with 4 tablespoons of water and mix thoroughly. Add this mixture to the batter, along with the vanilla extract, and beat for another minute until well incorporated.
6
Gradually fold the dry ingredients into the wet mixture, mixing until just combined—avoid overmixing to ensure a tender cake.
7
Pour the batter into a greased 10x13-inch glass baking pan.
8
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
10
Once cooled, frost with your preferred vegan icing and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Vegan Chocolate Layer Cake?
This is a rich, moist chocolate cake specifically designed to be vegan and allergy-friendly, perfect for celebrations like weddings and birthdays.
Is this chocolate cake recipe vegan?
Yes, this recipe is entirely vegan as it uses plant-based margarine and an egg substitute.
What type of cocoa powder is recommended for this recipe?
Hershey's Special Dark Cocoa is recommended to achieve a deep and luscious chocolate flavor.
What kind of margarine should I use?
The recipe suggests using Earth Balance Soy Free margarine, and it should be softened before use.
Which egg substitute is used in this cake?
Ener-G Egg Substitute is used to replace traditional eggs in this recipe.
How do I prepare the egg substitute for this recipe?
Mix 1 tablespoon of Ener-G Egg Substitute powder with 4 tablespoons of water and mix thoroughly before adding it to the batter.
At what temperature should I bake the cake?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long does the cake take to bake?
The cake typically takes 35 minutes to bake in a preheated oven.
What size baking pan is needed?
You should use a 10x13-inch glass baking pan.
How much sugar is required for this cake?
The recipe calls for 2 cups of sugar.
How much flour is used in the recipe?
The recipe requires 2 1/4 cups of all-purpose flour.
Why is boiling water used in this cake recipe?
Boiling water is mixed with the sugar and margarine to help create a smooth base for the batter.
Can I use regular cocoa powder instead of Special Dark?
Yes, you can use standard unsweetened cocoa powder, though Special Dark provides a deeper flavor.
Is this cake recipe allergy-friendly?
Yes, it is dairy-free, egg-free, and can be made soy-free depending on the margarine chosen.
How much baking soda is needed?
The recipe requires 2 teaspoons of baking soda.
What is the first step in the instructions?
The first step is to preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
How should I combine the dry ingredients?
Whisk the flour, cocoa powder, and baking soda together in a medium bowl before setting them aside.
What should the texture of the margarine and sugar be after mixing?
They should be creamed together until the mixture is light and fluffy.
How do I avoid a tough cake texture?
Fold the dry ingredients into the wet mixture until just combined and avoid overmixing.
How do I check if the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is finished baking.
How long should the cake cool in the pan?
The cake should cool in the pan for about 10 minutes.
Where should the cake cool after the initial 10 minutes?
After cooling in the pan, transfer it to a wire rack to cool completely.
What kind of icing is recommended?
You can use any preferred vegan or dairy-free icing once the cake has cooled.
Is there vanilla in this recipe?
Yes, the recipe includes 1 teaspoon of vanilla extract.
Does this cake contain any dairy?
No, it is completely dairy-free.
How many ingredients are in this recipe?
The recipe has a total of 9 ingredients.
What inspired this recipe?
It was created when traditional bakers could not accommodate food allergies for a wedding.
Is this cake suitable for birthdays?
Yes, it is described as perfect for birthdays, anniversaries, or a cozy dessert at home.
What is the texture of the cake like?
The cake has a rich, moist texture that rivals conventional non-vegan cakes.
Should the baking pan be greased?
Yes, the batter should be poured into a greased 10x13-inch glass baking pan.