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Home » Baking » Vegan Dark Chocolate Triple Layer Cake

Vegan Dark Chocolate Triple Layer Cake

Published: Jun 28, 2011 · Modified: Jun 8, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Vegan Dark Chocolate Triple Layer Cake Recipe

Vegan Dark Chocolate Triple Layer Cake recipe is moist and delicious. It has a secret ingredient that makes it the best vegan or vegetarian chocolate cake you will ever taste.

Vegan Dark Chocolate Triple Layer Cake recipe

A few years ago I was going through my recipe binder looking for a homemade cake recipe and came across this vegan chocolate cake recipe a friend had shared with me.

It had been a while since I made this vegan chocolate cake recipe but I still remembered how good it tasted.

This vegan chocolate cake recipe came to me from my friend Tami.

I am pretty sure I sampled the cake at her house and then she shared the recipe with me.

I'm not a vegan or a vegetarian and neither is Tami anymore but when I find a cake recipe that I love I hang on to it.

You never know when a craving is going to hit you for a rich dark and moist chocolate cake and this Vegan Dark Chocolate Triple Layer Cake Recipe fits the bill.

Vegan Triple Layer Chocolate Cake recipe
Vegan Triple Layer Chocolate Cake recipe

Vegan Chocolate Cake Recipe Frosting

I wanted to try out a new homemade cake frosting recipe I had been thinking about making. I made a creme fraiche frosting recipe for my Vegan Dark Chocolate Triple Layer Cake.

I knew this vegan chocolate cake would be the perfect cake to try it out a creme Fraiche frosting on.

Obviously, the creme Fraiche frosting is not vegan. I don't mind that but you will have to use a vegan frosting recipe to frost this Vegan Dark Chocolate Triple Layer Cake recipe. Or eat it without frosting.

I've made this vegan chocolate cake recipe many times without frosting and it is still delicious.

Vegan or Vegetarian Chocolate Cake recipe.
Rich Dark Chocolate Triple Layer Cake

 

I asked Tami where she got the vegan cake recipe originally and she told me the name of a Vegetarian cookbook but I can't find the notebook I wrote the name down in.

And coincidentally the day I asked Tami for the source of the recipe her son Ben was making the vegan chocolate cake. How about that!

Even if you are not a vegetarian or vegan I urge you to try this homemade chocolate cake recipe.

Don't get hung up on the name. I promise you won't be disappointed. The chocolate cake is rich, moist and delicious.

Vinegar in cakes what does it do?

The reason why you add vinegar to a chocolate cake recipe is that the vinegar reacts with the baking soda in the cake recipe and causes a chemical reaction that produces carbon dioxide and causes the homemade chocolate cake batter to rise as it bakes.

That is why all cake recipes that include vinegar in the recipe do not call for baking soda along with the baking powder. The vinegar does the work that a combination of baking powder, baking soda, and a liquid does to make all baked good rise.

One cake recipe that uses vinegar in the recipe ingredients that comes to mind is a homemade red velvet cake recipe.

 

Moist and delicious homemade chocolate cake recipe with vinegar
Vegan Triple Layer Dark Chocolate Cake

A note: Normally this cake is made with regular cocoa powder.

I accidentally used the Hershey's Special Dark Cocoa powder. I happen to love dark chocolate so it didn't make a difference to me. So use whatever type of cocoa powder you have on hand.

How To Make Vegan Dark Chocolate Triple Layer Cake recipe

Ingredients

  • 2 ½ cups unbleached all-purpose flour
  • ¾ cup Hershey’s Special Dark Cocoa Powder or your choice of cocoa powder
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • 2 ¼ cup water
  • 1 teaspoon vanilla extract (I used my homemade vanilla extract)
  • ⅛ cup white vinegar
  • 1 tablespoon solid vegetable shortening to grease the cake pans

Directions

  1. Preheat oven to 350 degrees.
  2. Grease three 8-inch round cake pans with solid vegetable shortening then dust with some of the cocoa powder. Set the prepared cake pans aside.
  3. Sift the all-purpose flour, cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk the dry ingredients until the cocoa powder is evenly mixed into the other ingredients.
  4. In a small bowl combine the vegetable oil, water, vanilla extract, and lastly the vinegar and mix well.
  5. Pour the small bowl of wet ingredients into the large bowl with the dry ingredients and using a large spoon mix until the dry ingredients are completely moistened.
  6. Divide the vegan cake batter evenly between the three 8-inch cake pans and place into the preheated oven to bake immediately.
  7. Bake for about 35-45  minutes in a preheated oven or until a toothpick inserted in the center comes out clean.

Helpful Tips to make Vegan Triple Layer Dark Chocolate Cake

  • You can use a 9 x 13 pan if you don't want to do a triple layer cake.
  • You could also use 2 - 9-inch cake pans but you may end up with a bit of batter left over.
  • I haven't used the recipe for cupcakes so I am not sure how many you would get.
Vegan Triple Layer Chocolate Cake recipe on a vintage glass cake plate with a slice cut and on a cake plate.

Vegan Dark Chocolate Triple Layer Cake

Arlene Mobley - Flour On My Face
Vegan Dark Chocolate Triple Layer Chocolate Cake is a rich, moist and delicious dairy and egg free homemade chocolate cake recipe.
5 from 2 votes
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Prep Time 5 minutes mins
Cook Time 35 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 364 kcal

Ingredients  

  • 2 ½ cups unbleached all-purpose flour
  • ¾ cup Hershey’s Special Dark Cocoa Powder (or your choice of cocoa powder)
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ¾ cup vegetable oil
  • 2 ¼ cup water
  • 1 teaspoon vanilla extract (I used my homemade vanilla extract)
  • ⅛ cup white vinegar
  • 1 tablespoon solid vegetable shortening (to grease the cake pans)
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Instructions 

  • Preheat oven to 350 degrees.
  • Grease three 8-inch round cake pans with solid vegetable shortening then dust with some of the cocoa powder. Set the prepared cake pans aside.
  • Sift the all-purpose flour, cocoa powder, sugar, baking soda, and salt into a large bowl. Whisk the dry ingredients until the cocoa powder is evenly mixed into the other ingredients.
  • In a small bowl combine the vegetable oil, water, vanilla extract, and lastly the vinegar and mix well.
  • Pour the small bowl of wet ingredients into the large bowl with the dry ingredients and using a large spoon mix until the dry ingredients are completely moistened.
  • Divide the vegan cake batter evenly between the three 8-inch cake pans and place into the preheated oven to bake immediately.
  • Bake for about 35-45  minutes in a preheated oven or until a toothpick inserted in the center comes out clean.

Nutrition

Serving: 1SliceCalories: 364kcalCarbohydrates: 56gProtein: 4gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 284mgPotassium: 111mgFiber: 2gSugar: 33gVitamin A: 1IUCalcium: 13mgIron: 2mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Frost with a frosting of your choice or my  Crème Fresh Cream Cheese Frosting.

Thanks for stopping by!

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. daisy skinner

    October 06, 2018 at 6:37 am

    why is vinegar added to the vegan chocolate cake recipes?

    Reply
    • Arlene Mobley

      October 06, 2018 at 2:21 pm

      5 stars
      Daisy

      Thanks so much for asking the question. I've updated the post with information on why vinegar is added to cake recipes.

      Reply
  2. lindafaye

    March 15, 2014 at 11:22 am

    This icing is not vegan. Vegan means no animal products.

    Reply
    • Arlene Mobley

      March 16, 2014 at 9:39 am

      Lindafaye

      You are correct the icing is not vegan as is mentioned at the bottom of the post. The cake is so rich and moist it does not need frosting. Or you could use your favorite vegan frosting recipe. Thanks for stopping by!

      Reply
  3. Corinne

    October 19, 2012 at 12:51 pm

    My 10 year old son found this recipe online and decided to make it for me for my birthday. 🙂 The cake itself was DELICIOUS, great flavor... however it didn't rise at all and was super dense. I thought he must've skipped an ingredient or something, so then I checked your site... but he did everything correctly. Was either baking powder or baking soda eliminated from this recipe accidentally when posting it online? I think with some sort of rising agent it would have been absolutely perfect. The creme fraiche frosting was great, too! In any event, even with being flat and dense, the cake was still yummy. 🙂

    Reply
    • Flour On My Face

      October 19, 2012 at 10:28 pm

      Corinne

      I am so sorry and embarrassed. Yes I inadvertently left out the baking soda when I posted this recipe. I have updated. Please try it again. It is absolutely amazing. Thank you so much for leaving a comment and letting me know I left out that important ingredient! And I love that creme fraiche frosting. It is so good on all sorts of cakes.

      Reply
  4. Lisa

    July 09, 2011 at 1:43 pm

    That cake does look deliciously dark. It must be super chocolaty. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cake up. https://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

    Reply
  5. Angela@RecipesFromMyMom

    June 28, 2011 at 10:01 pm

    I love that Special Dark Cocoa. We use it all the time for brownies, cakes and frosting. Your cake is triple-layer lucious.

    Reply
  6. Wanna Be A Country Cleaver

    June 28, 2011 at 8:20 am

    Oooo How decadent!! Looks beautiful, and yummy to boot 🙂 ~Megan

    Reply
5 from 2 votes (1 rating without comment)

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Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 40 years. I love sharing recipes to help busy families get dinner on the table.

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