Vegan Dark Chocolate Triple Layer Cake
Vegan Dark Chocolate Triple Layer Chocolate Cake is a rich, moist and delicious dairy and egg free homemade chocolate 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)
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
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