Indulge in this showstopping Vegan Chocolate Pastry Cake—layers of moist chocolate sponge, silky dairy-free ganache, and fluffy chocolate buttercream. Perfect for birthdays, anniversaries, or when you need an elegant yet easy dessert that impresses everyone!
Ingredients
For the Chocolate Sponge:
- 2 cups all-purpose flour
- 1¾ cups sugar
- ¾ cup cocoa powder
- 1½ tsp baking soda
- ½ tsp salt
- 1½ cups almond milk
- ½ cup vegetable oil
- 2 tbsp apple cider vinegar
- 2 tsp vanilla extract
For the Chocolate Ganache:
- 1 cup dairy-free dark chocolate chips
- ½ cup coconut cream
For the Chocolate Buttercream:
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 2-3 tbsp almond milk
- 1 tsp vanilla extract
Decoration (Optional):
- Fresh berries
- Chocolate shavings
- Edible flowers
Instructions
1️⃣ Bake the Cake:
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- Whisk dry ingredients in a bowl. Mix wet ingredients separately.
- Combine wet and dry mixtures until smooth. Divide batter between pans.
- Bake for 30-35 minutes. Cool completely.
2️⃣ Make the Ganache:
- Heat coconut cream until steaming. Pour over chocolate chips, let sit 2 minutes, then stir until smooth. Cool to spreadable consistency.
3️⃣ Prepare Buttercream:
- Beat vegan butter until fluffy. Gradually add powdered sugar, cocoa powder, milk, and vanilla. Whip until light.
4️⃣ Assemble:
- Slice each cake layer horizontally to create 4 thin layers.
- Alternate layers of cake, ganache, and buttercream. Frost the outside with remaining buttercream.
- Drizzle with extra ganache and decorate.
