Vegan Chocolate Cake
This recipe below will make 2-7" cake layers + 2-5" cake layers. You will then mix the recipe 1½ times again to make the 2- 10" layers.
Be careful of your math on a recipe for 1½X - this is usually where the recipes fails, POOR MATH or measuring skills!
No matter what pan size you are using though, fill pans half full!
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cup (120g)
  • Natural Cocoa Powder 8 Tablespoons (40g)
  • Granulated Sugar 2 cups (400g)
  • Salt 1 teaspoon (6g)
  • Baking Soda 2 teaspoons
  • Apple Cider Vinegar 2 teaspoons
  • Vanilla Extract 2 teaspoons
  • Vegetable Oil ¾ cup (177ml)
  • Strong Brewed Coffee 2 cups *Or add 3 teaspoons instant coffee to the water (approx 18g)
  1. Sift both flours, baking soda, salt, and sugar together in a large mixing bowl.
  2. Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
  3. Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
  4. Pour batter into greased and parchment lined 8" x 2" cake pans
  5. Bake immediately in a preheated 350°f oven for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs
  6. Cool the cakes in the pan until they are safe to touch, then flip out onto a cooling rack
  7. Build the cake as per the video tutorial
Recipe by Gretchen's Vegan Bakery at