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Decadent Vegan Mother’s Day Chocolate Layer Cake

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A rich, moist, and indulgent vegan chocolate layer cake perfect for Mother’s Day or any celebration, featuring moist layers and silky vegan frosting with a hint of espresso.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 1 ¾ cups (350 g) granulated sugar
  • ¾ cup (75 g) unsweetened Dutch-processed cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 1 cup (240 ml) full-fat coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • ¼ cup (60 ml) aquafaba, whipped
  • ½ cup (120 ml) vegetable oil (neutral, like canola or sunflower)
  • ½ cup (113 g) vegan butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • ½ cup (50 g) unsweetened cocoa powder
  • ¼ cup (60 ml) coconut cream (thick part from chilled can)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, salt, and espresso powder.
  3. In another bowl, combine coconut milk, apple cider vinegar, vanilla extract, and vegetable oil. Let sit for a minute to thicken slightly.
  4. Using an electric mixer, whip aquafaba until soft peaks form (3-5 minutes).
  5. Slowly pour wet ingredients into dry ingredients and stir gently until just combined; a few small lumps are okay.
  6. Gently fold whipped aquafaba into the batter using a rubber spatula, being careful not to deflate it.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans on counter to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Tent with foil if tops brown too quickly.
  9. Let cakes rest in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  10. For frosting, beat vegan butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with coconut cream, until smooth and fluffy.
  11. Add vanilla extract and a pinch of salt to frosting and mix well.
  12. Place one cake layer on serving plate and spread a thick layer of frosting on top. Place second layer over it and cover entire cake with remaining frosting.
  13. Chill cake in fridge for 15-20 minutes to set frosting before slicing and serving.

Notes

Whip aquafaba to soft peaks for best texture; do not overwhip. Use espresso powder to enhance chocolate depth but it is optional. Sift dry ingredients and powdered sugar to avoid lumps. Vinegar reacts with baking soda to help cake rise. Chill frosting if too soft or add more powdered sugar carefully. For gluten-free, substitute flour with gluten-free blend containing xanthan gum. Can swap coconut milk with oat or almond milk for nut-free or lighter versions.

Nutrition

Keywords: vegan chocolate cake, Mother's Day cake, dairy-free dessert, plant-based chocolate cake, vegan frosting, chocolate layer cake, aquafaba cake

Find it online: https://sunnysavory.com/decadent-vegan-mothers-day-chocolate-layer-cake-recipe-easy-and-perfect/