Vegan Tuxedo Cake
Indulge in the decadent elegance of this Vegan Tuxedo Cake—a show-stopping dessert that combines rich chocolate layers with velvety vanilla frosting and a glossy dark chocolate ganache. Perfect for celebrations or special occasions, this entirely plant-based creation is crafted with simple ingredients like almond milk, vegan butter, and coconut cream, making it a treat suitable for vegans and non-vegans alike. The moist and tender chocolate sponge is complemented by the creamy frosting and the dramatic drip effect of the ganache, giving this cake its signature look. Ready in under two hours, this irresistible masterpiece serves 12 and is sure to impress guests with its sophisticated appearance and indulgent flavor. Whether you're hosting a party or satisfying your sweet tooth, the Vegan Tuxedo Cake is your ultimate go-to for a dairy-free dessert that doesn't compromise on luxury or taste.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Cocoa powder (unsweetened)
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 2 cups Cane sugar
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Vegetable oil
- 1 cup Boiling water
- 1 cup Vegan butter
- 4 cups Powdered sugar
- 2 tablespoons Non-dairy milk (e.g., soy, almond)
- 1 cup Dark chocolate chips (dairy-free)
- 0.5 cup Coconut cream
Instructions
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
In another mixing bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.
Add to the buttermilk mixture the vanilla extract, vegetable oil, and sugar. Whisk until blended.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Slowly pour in the boiling water and whisk lightly until the batter is smooth and runny.
Divide the batter evenly between the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To prepare the frosting, beat the vegan butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, alternating with 1-2 teaspoons of non-dairy milk until the frosting reaches a spreadable consistency.
Once the cakes are completely cool, spread a layer of frosting between each cake layer. Use frosting to cover the top and sides of the assembled cake.
To make the ganache, heat the coconut cream in a small saucepan until just beginning to simmer. Pour it over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly, then drizzle it over the frosted cake, letting it drip down the sides for a tuxedo-like effect.
Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice, serve, and enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 490 mg | 21% | |
| Total Carbohydrate | 121.5 g | 44% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 90.0 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 331 mg | 7% | |
*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.
