Decadent, rich, vegan chocolate layer cake, with light and smooth coconut whipped cream. Perfect for any special occasion, plus it’s gluten free and sweetened naturally!! Happy birthday to me 🙂
Chocolate cake is hands down my FAVORITE dessert, always and forever, the end. My 24th birthday was this past Saturday, so there was no question what I wanted for a birthday cake! I’ll be totally honest with you – I’m very unhappy with this cake, aesthetically speaking. I’m no master cake baker, but I can definitely do some pretty piping when I have patience…that wasn’t the case here (hence drippy, melty whipped cream all over). I LOVE how impressive and stunning a tall, beautifully frosted layer cake looks. I fully planned on letting the cake cool completely before frosting it with some cool design, but…that didn’t happen, because like, I was hungry and literally dying to eat it. Shame on me, for real. SO although it could be much prettier, don’t let that distract you from how INSANELY DELICIOUS it will be.
This vegan chocolate layer cake is super simple to make, and it’s perfect for any fun celebration or special occasion. People will never guess it’s healthy and vegan!
Have you seen my new vegan baking guide?! I gave you a healthy baking flour breakdown Monday, as the first page of this fun portion of the blog that will hopefully make healthy, vegan baking even easier. Chickpea flour was my main ingredient for the base of this vegan chocolate layer cake. Add some cocoa powder to the chickpea flour, then move to your other bowl.
For the wet ingredients, I used some prepared coffee to add depth to the chocolate flavor and some sticky date paste for sweetness – a whole cup. I used about 12 medjool dates, you may need a few more/less depending on how big the dates are! Unsweetened applesauce provides even more softness and moisture. Last is some almond milk mixed with apple cider vinegar. This acts almost like a vegan buttermilk, keeping the texture from being too dense.
Do not over bake the cake!! 25 minutes is all it takes. Let the cakes cool COMPLETELY (unlike me), and whip your coconut cream. Because I was losing daylight for photos, literally like drooling and couldn’t wait another second to devour a piece of this cake, it’s an ugly mess (face palm). So if you’re better than I am which I know you are, have patience and let the cakes cool completely before icing! Although I have to say, the coconut whipped cream getting melty and soaking into the cake was NOT something I would complain about (have you heard/seen tres leches cake?! It was like that. Not mad.). The texture of the cake was fudgy and wonderful but still super moist and soft. The smooth, light whipped cream cut through the rich chocolate cake perfectly – like puffy clouds on top of your cake 🙂
Seriously HOW cool is it that you can eat a big fat slice of vegan chocolate layer cake for your birthday and know you’re doing GOOD for your body?! THE BEST. 24 is looking to be a pretty good year, although it will definitely be hard to top 23! OH, and how perfect would this cake be with some sprinkles?! Happy almost weekend, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!