Vegan Chocolate Almond Layer Cake Recipe

Vegan Chocolate Almond Layer Cake


I created this recipe for my Mom for Mother’s Day.  She requested that I create this to mimic the cake from her favorite restaurant.  It turned out AMAZING!!  My Mom said it was better than the one at the restaurant!  It is a very rich fudgy cake.  Enjoy

Chocolate Cake Recipe

2 c. flour

1 1/2 c. sugar

3/4 c. cocoa

2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 c. soymilk

2 tsp. balsamic vinegar

1/2 c. melted chocolate chips

2 tsp. vanilla

1/2 tsp. almond extract

3 Tb. tahini

1/2 c. applesauce

1 c. boiling water

Preheat oven to 350.  Combine all dry ingredients and whisk well to combine.  In a small bowl mix the soymilk and balsamic vinegar together until the soymilk curdles.  Add the soymilk mixture, vanilla, almond extract, tahini and applesauce to the dry ingredients and mix well.  Slowly pour in the melted chocolate to combine and then pour the boiling water over as you mix until it is creamy and well combined.  

Pour batter into two 8 inch round baking dishes, bake for 20-25 minutes or until a toothpick comes out clean.  Let cakes cool completely.   When cakes are cool, using a sharp serrated knife cut each round cake in half.


Vanilla Almond Frosting

2/3 c. Earth Balance  (For Oil free version omit and just add enough soymilk to desired frosting consistency to 3 c. powdered sugar)

2 c. powdered Sugar

1 tsp. vanilla

1 tsp. almond extract

dash of pink himalayan salt

1 Tb + soymilk


Mix all ingredients except soymilk until well combined, add soymilk just to thin enough to make a very thick, creamy frosting.  Add soymilk very slowly, if you add too much the frosting will be ruined.   

Spread Frosting on bottom layer, then top with the top of the cake, frost the top of cake and place the bottom of the next cake on top, frost that layer and then place the top layer.  Frost the top of the cake.

Chocolate Ganache

8 oz. dairy free semi-sweet chocolate

1/2 c. soymilk

1/4 c. maple syrup

1/2 tsp. vanilla

Melt the chocolate chips and soymilk in double boiler, add maple syrup and vanilla.  Remove from heat and stir until mixture begins to thicken, allow it to cool for 5-8 minutes before frosting the entire cake.    The cake should be chilled for a minimum of 30 minutes before serving.

Sliced almonds & dairy-free mini chocolate chips  – press them onto the sides of the cake for decorative flair.   ENJOY!


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