Triple Layer Vegan Easter Chocolate Cake | Vegan Food & Living

Triple Layer Vegan Easter Chocolate Cake

Author: Rhythm 108

Triple Layer Vegan Easter Chocolate Cake

Looking for a project to keep you busy over the bank holiday weekend this Easter? Why not try your hand at baking this showstopping vegan chocolate cake!

This quantity makes one layer. We tripled this to make a 3-layer cake. You can do this in batches or triple the amounts below and then divide equally between 3 cake tins.

Servings: 6

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • Equipment
  • 20 cm round cake tin
  • For the chocolate sponge
  • 39.166666666667 39.166666666667 g gluten-free flour (we used a blend of the following: 100g whole oat flour, 100g white rice flour and 35g tapioca flour)
  • 33.333333333333 33.333333333333 g coconut sugar
  • 6.6666666666667 6.6666666666667 g cocoa powder
  • 0.16666666666667 0.16666666666667 tsp bicarbonate of soda
  • pinch of salt
  • 21.666666666667 21.666666666667 g chocolate chips (we used 65% vegan dark chocolate sweetened with coconut sugar)
  • 12.5 12.5 g coconut oil (melted)
  • 0.16666666666667 0.16666666666667 tsp vanilla extract
  • 0.16666666666667 0.16666666666667 tsp apple cider vinegar
  • 38.333333333333 38.333333333333 g cold water
  • For the icing (Triple the amount below for a 3-layer cake)
  • 20 20 g coconut oil at room temperature
  • 58.333333333333 58.333333333333 g icing sugar
  • Blue spirulina powder (for colouring)
  • 0.16666666666667 0.16666666666667 tsp almond milk
  • To decorate
  • Rhythm 108 Swiss Chocolate Truffle Eggs

Method

To make the cake:

  1. Line your cake tin with baking paper and grease the sides with a little coconut oil. Preheat the oven to 180°C.
  2. Weigh out the 3 types of flour, cocoa powder, salt and bicarbonate of soda. Sift them together into a large bowl. Then stir in the chocolate chips.
  3. In a separate small bowl melt the coconut oil (you can do this on a low temperature in the microwave for 30 – 40 seconds)
  4. Once melted, add the vanilla extract, vinegar and water. Pour into the flour mix along with the water. Stir to combine the ingredients but don’t overmix.
  5. Bake at 180 °C fan for 40 – 50 minutes. To check its ready, insert a knife or cake tester, if it comes out clean it’s ready! Leave cakes to cool down in their tins and then remove form their tins onto a cooling rack to cool completely. The sponges need to be cool before you start icing them.

To make the icing:

  1. Mix together the icing sugar and coconut in a large bowl with a wooden spoon. As it starts to come together add the milk and food colouring. The spirulina powder goes a looooooong way, so be sure just to add a tiny bit (a small pinch to start with) and mix it in fully before adding more. Once you’re happy with the colour, make sure the consistency of the icing is spreadable, it needs to be soft but hold together.
  2. To assemble a 3 layered cake, spread a quarter of the icing onto the first sponge. Then place the second sponge layer on top and spread another quarter of the icing on top. Place the final sponge layer on and cover the sides and top of the cake with the remaining icing. If you plan to do some piping work, make sure you leave enough icing for that.
  3. Smooth the sides and top of the cake with a spatula and decorate with Rhythm 108 Swiss Chocolate Truffle Eggs.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

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