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Vegan Triple Chocolate Cake

Chloe's Creative Kitchen Verified

Ingredients

Warning0 allergens identified

Vegan Triple Chocolate Cake

Cake

1 ½ cups All Purpose Flour, or whole wheat pastry flour

½ cup Cacao Powder, Rawor cocoa powder

1 cup Coconut Sugar, or white granulated sugar

1 tsp Baking Soda

½ tsp Salt

1 tbsp Flaxseed Meal

3 tablespoons Hot Water

1 cup Soy Milk, or other non-dairy milk

⅓ cup Olive Oil, or vegetable oil

1 tbsp Apple Cider Vinegar, or white vinegar

2 teaspoons Vanilla Extract

Frosting

2 cups Plant-Based Buttersoftened

2 cups Powdered Sugaradd more to taste

1 cup Dark Chocolate Chips

½ cup Cacao Powder, Rawor cocoa powder

½ cup Almond Milk Yogurtor other thick plain or vanilla yogurt

1 tbsp Vanilla Extract

½ tsp Salt

Toppings

⅓ cup Dark Chocolate Chips

2 tablespoons Cacao Nibs, OrganicRaw, I used sweetened cacao nibs

Instructions

Preheat oven to 350°F. Line the bottoms of three 6-inch (or two 8-inch) round cake pans with circles of parchment paper and spray with non-stick spray. Set aside.

Sift flour and cacao powder into a large mixing bowl. Add in coconut sugar, baking soda, and salt and whisk until combined.

Prepare your flax egg by mixing ground flaxseed with hot water. Let sit for about 10 minutes to thicken.

Add the flax egg, soy milk, olive oil, vinegar, and vanilla to the mixing bowl and whisk until just combined and smooth.

Divide batter into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes, then transfer to a wire rack to cool completely before frosting.

To make the frosting, add cacao wafers to a small bowl and heat in the microwave in 30 second intervals, stirring in between, until melted and smooth. Set aside for 10-15 minutes, or until cooled but still pourable.

Add softened vegan butter to a large mixing bowl and beat with a hand mixer or stand mixer for a couple minutes until creamy. Gradually beat in powdered sugar until fully incorporated, adding more if you want it sweeter. Add in cooled melted chocolate, cacao powder, yogurt, vanilla, and salt and beat until combined and smooth.

Use a serrated knife to level off the tops of the cake layers. Assemble cake with layers of frosting, plus more frosting on the sides, reserving some for decoration if desired. Place in the fridge or freezer for a few minutes to set the frosting.

Melt ⅓ cup cacao wafers and let cool slightly. Use a spoon or ziplock bag with the corner cut off to drip the melted chocolate down the sides of the cake all around the perimeter. Fill in the center with the remaining melted chocolate and spread around to fully cover the top. Sprinkle cacao sweet nibs on top. Place back in the fridge or freezer for a few minutes, until chocolate hardens.

Add remaining frosting to a piping bag and pipe swirls around the top of the cake. Serve and enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Activate Flaxseed for Binding 🌱
Mix flaxseed meal with hot water and let sit for 5 minutes before adding to batter—this creates a superior egg replacer that binds ingredients and adds moisture to your cake layers.
Bloom Cacao Powder Properly 🫖
Whisk raw cacao powder with hot water before mixing into dry ingredients to eliminate lumps and enhance chocolate flavor extraction throughout the cake.
Temper Your Chocolate Drip ✨
Gently warm dark chocolate chips with plant-based butter at 90°F, then cool slightly to 85°F before dripping—this creates a glossy, smooth finish that sets beautifully without cracking.
Acidify Your Milk Base ⚗️
Combine soy milk or almond milk yogurt with apple cider vinegar 10 minutes ahead of mixing to create vegan buttermilk, which activates baking soda and creates tender, fluffy cake crumb.
Chill Between Frosting Layers ❄️
Refrigerate each cake layer for 15 minutes after frosting before stacking the next layer—this prevents shifting and ensures clean, professional-looking layers in your final presentation.