Name: Vegan Chocolate Layer Cake with Hibiscus Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 50 min
Cuisine: Vegan
Ingredients: 1 1/2 cups (~ 375 mL) unsweetened plant-based milk, at room temperature; 1 tablespoon apple cider vinegar; 2 3/4 cups (~ 330g) all-purpose flour or cake flour; 1 1/2 teaspoons baking soda; 1 teaspoon fine sea salt; 1 cup (~ 125g) unsweetened cocoa powder; 1/2 cup (~ 112g) vegan butter, softened at room temperature (e.g., Country Crock Plant Butter); 3/4 cup + 2 tablespoons (~ 168g) organic cane sugar; 1/2 cup (~ 96g) organic brown sugar, loosely packed; 2 teaspoons pure vanilla extract; 1 teaspoon espresso powder (or instant coffee powder); 1/4 cup (60 mL) boiling water; 6 ounces (~ 170g) 65-80% dark chocolate chunks or vegan chocolate chips; 1/2 cup (~ 112g) vegan butter, softened at room temperature; 2 cups (~ 240g) organic powdered sugar, sifted; 1/2 teaspoon pure vanilla extract; Pinch of sea salt; 2 teaspoons hibiscus powder (adjust more to taste or for color); 1-2 tablespoons unsweetened plant-based milk

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Introduction

This Vegan Chocolate Layer Cake with Hibiscus Frosting is a decadent and moist treat that’s perfect for any celebration. Rich chocolate layers paired with a subtly floral hibiscus buttercream create a unique and delicious dessert everyone will love.

A tall, three-layer chocolate cake is covered in thick, rough-textured, bright pink frosting. Each cake layer is dark brown and moist, separated by smooth pink frosting layers. On top of the cake, there is a cluster of small, shiny red berries that add a fresh pop of color. A slice is cut out, revealing the inside layers clearly, and is held on a white plate by a woman's hand holding a fork. The cake sits on a gray plate on a white marbled surface, with a blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (~375 mL) unsweetened plant-based milk, at room temperature
1 tablespoon apple cider vinegar
2 3/4 cups (~330g) all-purpose flour or cake flour
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 cup (~125g) unsweetened cocoa powder
1/2 cup (~112g) vegan butter, softened at room temperature
3/4 cup + 2 tablespoons (~168g) organic cane sugar
1/2 cup (~96g) organic brown sugar, loosely packed
2 teaspoons pure vanilla extract
1 teaspoon espresso powder (or instant coffee powder)
1/4 cup (60 mL) boiling water
6 ounces (~170g) 65-80% dark chocolate chunks or vegan chocolate chips
1/2 cup (~112g) vegan butter, softened at room temperature (for frosting)
2 cups (~240g) organic powdered sugar, sifted
1/2 teaspoon pure vanilla extract (for frosting)
Pinch of sea salt (for frosting)
2 teaspoons hibiscus powder (more to taste or for color)
1-2 tablespoons unsweetened plant-based milk (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare three 6-inch round cake pans by lining each with parchment paper rounds and lightly greasing the sides. Alternatively, use two 8-inch round pans.
Step 2: Combine the plant-based milk and apple cider vinegar in a small bowl. Stir and set aside to curdle while you prepare the dry ingredients.
Step 3: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. For a finer texture, sift the mixture to avoid clumps.
Step 4: In a large bowl, beat the softened vegan butter with cane sugar and brown sugar on medium speed using an electric mixer until light and fluffy, about 3 minutes. Add vanilla extract and espresso powder, then continue to beat until combined.
Step 5: Switch the mixer to low speed and slowly add the milk-vinegar mixture until blended. Gradually add half of the dry ingredients, mixing on low speed for about 1 minute. Scrape the sides as needed. Stir in the remaining dry ingredients using a wooden spoon; the batter will be very thick.
Step 6: Carefully pour the boiling water into the batter, stirring continuously with a wooden spoon until smooth. Fold in the dark chocolate chunks or vegan chocolate chips with a silicone spatula.
Step 7: Divide the batter evenly among the prepared pans. Use a kitchen scale if desired to ensure equal layers.
Step 8: Bake for 25 minutes, or until the centers are set, cakes have puffed slightly, and a toothpick inserted comes out with a few moist crumbs. If using two 8-inch pans, extend baking time to 30-35 minutes.
Step 9: Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before inverting.
Step 10: To make the hibiscus frosting, beat the softened vegan butter with an electric mixer on medium speed until fluffy, about 1 minute. Gradually add the sifted powdered sugar in 1/2 cup increments, mixing on low and scraping the bowl as needed.
Step 11: Add the vanilla extract, salt, and hibiscus powder to the frosting and beat until smooth. If the frosting is too thick, add plant-based milk one tablespoon at a time until you reach the desired consistency.
Step 12: Assemble the cake by placing one layer on a serving plate. Spread 1/4 of the frosting evenly over the top. Repeat with remaining layers and frosting. Use the remaining frosting to cover the sides, smoothing with an offset spatula starting from the bottom layer.

Tips & Variations

Use espresso powder to enhance the chocolate flavor, but you can omit it if you prefer a milder taste.
For more intense hibiscus flavor and color, add extra hibiscus powder to the frosting gradually.
If you don’t have cake pans of the specified sizes, adjust baking times accordingly and test doneness with a toothpick.
Try adding a splash of almond or coconut extract to the frosting for a unique twist.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best texture. Leftover cake can also be frozen for up to 1 month; thaw overnight in the refrigerator and bring to room temperature before serving.

How to Serve

A two-layer chocolate cake sits on a white plate, each dark brown cake layer separated by a thick spread of bright pink frosting. The bottom layer is firm and smooth, topped with a generous layer of vibrant, creamy pink frosting that has a slightly rough texture. The second chocolate layer rests on top, and more of the same pink frosting is being spread on it with a knife, held by a woman's hand. The background features a soft white marbled texture, giving a clean, bright setting to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of plant-based milk?

Yes, you can substitute any milk you have on hand, but the cake will no longer be vegan. Plant-based milk keeps it suitable for vegan diets.

Can I make the cake gluten-free?

You can try using a gluten-free all-purpose flour blend that measures cup-for-cup like regular flour, but results may vary. Make sure your baking soda and other ingredients are gluten-free as well.