Mocha Ombre Cake
Be sure to read all the notes for success above the recipe before beginning!
Ingredients
For the Cake:
- 1½ cups Vegan Butter 336g
- 3 cups Granulated Sugar 600g
- 8 Tbs Golden Flax Meal 64g
- 1 cup Hot water 237ml
- 2 cups Plant Milk 474ml
- 2 Tbs Vinegar 30ml
- 2 teaspoons Vanilla Extract 10ml
- 5 cups All Purpose Flour 625g
- 6 teaspoons Baking Powder 12g
- 1 teaspoon Salt 6g
- 8 Tbs Cocoa Powder 48g
for the icing
- 1 Recipe Mocha Buttercream
- Optional garnish: Cacao Nibs
- ¼ recipe Vegan ganache
Instructions
- Grease & parchment line your cake pans & preheat the oven to 350℉
- Combine the flax meal with the hot water & whisk smooth, set it aside to thicken
- Sift the flour with the baking powder & salt
- Combine the apple cider vinegar with the soy milk & the vanilla extract ~ let it stand to thicken for approximately 5 minutes.
- 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.
- Scrape the bottom & sides of the bowl then add the flax paste while mixing on medium speed.
- Once it is incorporated increase speed to high and whip for 30 seconds to emulsify
- Add 1/3 of the sifted dry ingredients mixing only until combined then add half of the milk mixture mixing just until combined
- Then add another 1/3 of the dry ingredients & the rest of the milk mixture then then the last of the dry ingredients.
- Spread approximately 1¾ cups of the batter into one of your prepared pans.
- The first addition of cocoa powder will be 2 Tablespoons to all of the remaining batter in the bowl and mix well.
- Spread approximately 1¾ cups of this light cocoa batter into another pan
- The remaining cocoa additions will now only be 1 Tablespoon at a time to the remaining batter until all the cocoa powder is gone & you have spread the graduating layers of cocoa batter into each of your prepared pans.
- It is ok to let the batter sit on the counter as you bake the layers since most likely you do not have 7 pans )like I do not)
- The bake time in a preheated oven for these thin layers of cake are approximately 15 minutes or until springy to the touch when you gently press the centers.
- Cool the cakes, then re-grease & parchment line the cake pans again for the remaining batter & layers.
- Once the cakes are completely cooled, fill & ice with mocha buttercream
- Garnish with cocoa nibs and ganache drip
Video
Notes
Storage 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
Tried this recipe?Let us know how it was!