Dairy-Free Tuxedo Cake
Indulge in the decadent elegance of a Dairy-Free Tuxedo Cake, a stunning dessert masterpiece that's rich, moist, and completely dairy-free! Crafted with layers of fluffy chocolate cake, a creamy dairy-free white chocolate frosting, and a luscious dark chocolate ganache, this recipe is ideal for impressing both plant-based eaters and chocolate lovers alike. Made with simple pantry ingredients like almond milk, coconut cream, and dairy-free chocolate chips, this cake is a perfect balance of sweetness and sophistication. Whether you're celebrating a special occasion or just looking for a show-stopping dessert, this dairy-free tuxedo cake combines bold flavors and gorgeous presentation for a crowd-pleasing treat. Easy-to-follow instructions and accessible ingredients make this luxurious chocolate treat achievable for bakers of all skill levels.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2.5 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1.5 cups unsweetened almond milk (or any other dairy-free milk)
- 2 tablespoons apple cider vinegar
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 1.25 cups hot water
- 1.5 cups dairy-free dark chocolate chips
- 1.25 cups full-fat coconut cream
- 2 cups powdered sugar
- 0.5 cup dairy-free butter
- 0.5 cup dairy-free white chocolate chips
- 1 as needed for greasing pans baking spray or oil
Instructions
Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with baking spray or oil. Line the bottoms with parchment paper for easier release.
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
In a medium bowl, combine almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to create a buttermilk substitute.
Add the vegetable oil and vanilla extract to the almond milk mixture. Stir until combined.
Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot water while stirring until you have a smooth batter.
Evenly divide the batter between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake layers cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To prepare the ganache, heat the coconut cream in a saucepan over medium heat until it begins to simmer. Pour it over the dairy-free dark chocolate chips in a heatproof bowl. Let sit for 3–5 minutes, then whisk until smooth. Refrigerate until slightly thickened but still pourable.
For the frosting, beat the powdered sugar and dairy-free butter together until fluffy. Melt the dairy-free white chocolate chips and let them cool slightly. Mix the cooled white chocolate into the butter mixture until smooth.
To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting over the top. Pour a thin layer of ganache over the frosting, letting it drip slightly over the edges. Repeat with the remaining layers.
Frost the outside of the cake with the remaining frosting. Use any leftover ganache for decoration, like drizzling over the top.
Refrigerate the assembled cake for 1–2 hours before serving so it sets properly. Slice and enjoy this decadent dairy-free tuxedo cake!
Nutrition Facts
Calories |
10329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 546.2 g | 700% | |
| Saturated Fat | 243.9 g | 1220% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6314 mg | 275% | |
| Total Carbohydrate | 1450.6 g | 527% | |
| Dietary Fiber | 125.4 g | 448% | |
| Total Sugars | 958.3 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1174 mg | 90% | |
| Iron | 90.6 mg | 503% | |
| Potassium | 7249 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
