FULL RECIPE LINK BELOW
Thanks for watching! I hope you love this layered chocolate and vanilla cake. It is low fat, simple to make, and perfect for bringing to parties or celebrations. Don’t be afraid to share this with non-vegans, everyone who I have given this cake to has loved it!
2 1/2 cups flour (minus 2 tbsp)
2 1/2 tbsp cocoa powder
2 tbsp flour
1 1/2 cups sugar
2 tsp baking soda
1 1/3 cups non dairy milk
2/3 cup unsweetened applesauce
1 tbsp apple cider vinegar
1 tbsp vanilla
Mix all dry ingredients together in a bowl. Set aside. In a separate bowl, mix together the wet ingredients. Add the wet to the dry and stir until just combined. Do not over mix. Separate it into two bowls with half of the batter in each bowl. In one bowl, stir in the two and a half tablespoons of cocoa. In the other, stir in the two tablespoons of flour. Pour into two 8 inch cake pans lined with parchment paper. Bake for 20-22 minutes on 350 F. You’ll know its done when you stick a toothpick into the middle and it comes out clean or with a few crumbs stuck to it (but nothing wet-looking like batter). Transfer the cakes to a cooling rack and let cool completely before icing. I let mine cool for an hour and a half.
To make the icing, cream together 1 tbsp vegan butter, a splash of vanilla, a splash of almond milk and 1 tbsp cocoa. Add icing sugar gradually and stir until it is creamy. I ended up adding about 2 cups of icing sugar but just add until it is the consistency you like.
When the cakes are cool, cut each one in half height-wise. Now you should have 4 very thin cakes. Alternate icing the top and adding a layer until the cake is finished. Do not use too much icing for each layer; you want it to be very thin. To decorate the top I just melted some vegan chocolate chips and drizzled it overtop.