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No-Eggs-No-Milk-No-Butter-Chocolate-Layer-Cake-Recipe
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5 from 2 votes

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!
Prep Time40 minutes
Cook Time50 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 16

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
US Customary - Metric

Instructions

For the cake layers:

  • 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:

  • 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:

  • 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:

  • 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

Calories: 336kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Sodium: 306mg | Potassium: 136mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 2.2mg