No Eggs No Milk No Butter Chocolate Layer Cake Recipe
No Eggs No Milk No Butter Chocolate Layer Cake Recipe.
Moist and light, filled with coconut whipped cream and decorated with coconut chocolate ganache drip.
It is completely vegan and looks gorgeous!
Holiday season is upon us.
And a holiday is not complete without a cake.
At least for me!
My goal today is to show you that healthier desserts can actually taste delicious and look gorgeous.
And this No Eggs No Milk No Butter Chocolate Layer Cake is the perfect example.
I love baking as you know.
Baking and decorating cakes makes me feel awesome.
My cakes are nothing fancy, I’m pretty sure a lot of experienced home bakers could recreate them with ease.
This No Eggs No Milk No Butter Chocolate Layer Cake is festive and delicious.
Relatively easy to make.
Great for a holiday party.
This cake will be perfect for a birthday!
Speaking of birthdays, mine is coming next month and I have to think of what cake to make for myself.
For the cake layers in this No Eggs No Milk No Butter Chocolate Layer Cake, I used my recipe from these cupcakes.
So moist and rich! Made with vegetable oil and coffee to enhance the flavor.
I went for a naked cake look, which only had 2 thick layers.
If you’ve followed my blog for a while, you may have noticed that I like European style cakes, that have thin layers.
This does not work with this cake batter, because the lack of eggs, produces a very crumby cake, which is difficult to slice into thin layers.
The frosting on the outside of the cake is just coconut cream (no buttercream!).
It is important that you refrigerate the cake for at least 1 hour, before you add the ganache, so the war ganache sticks to the cold cream.
Yes it is possible to avoid the use of buttercream on the outside of the cake, trust me!
And as I mentioned this cake is vegan.
But I owe you an explanation – the French macaron on top, obviously is not vegan!
I had some macarons and thought it will make a great decoration. Definitely skip it and decorate the cake with fresh strawberries.
And here is the recipe.
- 3 cups flour
- 2 cups unrefined organic sugar (regular white can be used)
- 1/2 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups hot strong coffee or 1 Tbsp instant espresso coffee dissolved in hot water , I used instant coffee
- 2 tsp vanilla extract
- 2/3 cup vegetable oil
- 2 tsp apple cider vinegar
- one 14 oz can coconut cream (I use Trader Joes), or you can use two 14 oz cans full-fat coconut milk, see how to make it here, chilled overnight
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 4 oz (100 grams) semi-sweet or dark chocolate, chopped
- 4 oz (120 ml) coconut milk
- 1 tsp coconut oil
- 6 fresh strawberries - 3 to top the cake and 3 chopped for the filling
Grease two 6-inch round cake pans, cover the bottoms with parchment paper and grease the paper.
Preheat oven to 350F.
In a bowl, combine flour, salt, cocoa powder, baking soda and sugar. Whisk.
Add oil, vinegar, coffee and vanilla.
Beat with an electric mixer or a whisk, until just combined.
Divide mixture between both bans.
Bake for 45-50 minutes, until toothpick inserted comes out clean. Check your cakes at the 40 minute mark, but this cake does take a while to bake.
Let cakes cook inside the pans for 10 minutes, then transfer to a cooling rack to cool completely. You can wrap and refrigerate them for up to 5 days.
Cut off the domes of the cakes.
Beat coconut cream, for 8 minutes on medium-high speed, until stiff peaks.
Add powdered sugar and vanilla extract. Beat for 1-2 more minutes.
Heat coconut milk until it just starts to boil. Remove from heat.
Place chocolate in a bowl and pour coconut milk over it. Let it stand for 1-2 minutes.
Stir until smooth. Add coconut oil and stir to combine. Let it cool to room temperature.
Place the first cake layer on a platter.
Spread generous amount of coconut cream on top. Add fresh chopped strawberries.
Top with the second cake layer.
Spread coconut cream on the top and sides of the cake. Scrape with a spatula, to achieve the "naked " look.
Refrigerate for 30 minutes.
Remove from the fridge. Pour chocolate ganache on top of the cake and using a spatula, smooth it towards the edges, so the ganache starts dripping.
Top with fresh strawberries for decoration. Refrigerate for 30 minutes, so the ganache can set. Slice and serve.
Tangerine Layer Cake – Coming Soon