5 from 2 votes
No-Eggs-No-Milk-No-Butter-Chocolate-Layer-Cake-Recipe
No Eggs No Milk No Butter Chocolate Layer Cake Recipe
Prep Time
40 mins
Cook Time
50 mins
Total Time
2 hrs
 
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!
Course: Dessert
Cuisine: American
Servings: 16
Calories: 336 kcal
Ingredients
For the cake layers:
  • 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
For the coconut whipped cream:
  • 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
For the chocolate ganache:
  • 4 oz (100 grams) semi-sweet or dark chocolate, chopped
  • 4 oz (120 ml) coconut milk
  • 1 tsp coconut oil
Other:
  • 6 fresh strawberries - 3 to top the cake and 3 chopped for the filling
Instructions
For the cake layers:
  1. 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.

For the coconut whipped cream:
  1. 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.

For the chocolate ganache:
  1. 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.

To assemble:
  1. 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.

Nutrition Facts
No Eggs No Milk No Butter Chocolate Layer Cake Recipe
Amount Per Serving
Calories 336 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 10g 50%
Sodium 306mg 13%
Potassium 136mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 2g 8%
Sugars 30g
Protein 3g 6%
Vitamin A 0.1%
Vitamin C 0.1%
Calcium 1.3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.