Mocha Cake Recipe - 7 Layer Ombre Cake
Prep time
Bake time
Total time
Note the servings on this cake!
If you do not need such a tall massive cake, scale everything by half!
Preheat your oven to 350°F
Grease & parchment line 4- ⅛ sheet pans
Be sure your ingredients are at room temperature before mixing
Adjust this recipe to a round cake by dividing the batter into 7-6" cake pans instead
Serves: serves 16-20 people
  • Vegan Butter *room temperature 1½ cups (336g)
  • Granulated Sugar 3 cups (600g)
  • Golden Flax Meal 8 Tablespoons (64g)
  • Hot water 1 cup (237ml)
  • Soy Milk 2 cups (474ml)
  • Apple Cider Vinegar 2 Tablespoons (30ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 5 cups (625g)
  • Baking Powder 6 teaspoons (12g)
  • Salt 1 teaspoon (6g)
  • Cocoa Powder 8 Tablespoons (48g)
  • 1 Recipe Mocha Buttercream
  • Optional garnish:
  • Cacao Nibs
  • ¼ recipe Vegan ganache
  1. Combine the flax meal with the hot water & whisks smooth, set it aside to thicken
  2. Sift the flour with the baking powder and salt
  3. Combine the apple cider vinegar with the soy milk and the vanilla extract and let it stand to thicken for approximately 5 minutes.
  4. With an electric mixer cream the softened vegan butter with the granulated sugar on medium to high speed for approximately 5 minutes until light & fluffy.
  5. Scrape the bottom & sides of the bowl as you mix and then add the flax paste while mixing on medium speed.
  6. Increase speed to high and whip for 30 seconds to emulsify
  7. Add ⅓ of the sifted dry ingredients mixing only until combined then add half of the soy milk mixture mixing just until combined
  8. Scrape the bottom & sides of the bowl and then add another ⅓ of the dry ingredients
  9. Add the rest of the soy milk mixture and then the last of the dry ingredients.
  10. Mix well
  11. Spread approximately 1¾ cups of the batter into one of your prepared pans.
  12. The first addition of cocoa powder will be 2 Tablespoons to the remaining batter in the bowl and mix well.
  13. Spread approximately 1¾ cups of the light cocoa batter into another pan
  14. The remaining cocoa additions will now only be 1 Tablespoon at a time to the remaining batter until all the cocoa powder is gone and you have spread the graduating layers of cocoa batter into each of your prepared pans.
  15. If you are like me and only have 4 - ⅛ sheet pans, you will have had to stop and wait for the first 4 to bake.
  16. The bake time in a preheated oven for these thin layers of cake are approximately 15-18 minutes or until springy to the touch when you gently press the centers.
  17. Cool the cakes, then re-grease & parchment line the cake pans again for the remaining batter and layers.
  18. Once the cakes are completely cooled, fill & ice with mocha buttercream
  19. Garnish with cocoa nibs and ganache drip * optional
7 Layer Mocha Cake can be stored at a cool room temperature for up to 2 days.

For longer storage keep refrigerated for up to 10 days

Freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at