Description
This Vegan Chocolate Layer Cake with Hibiscus Frosting is a decadent, moist, and richly flavored plant-based dessert perfect for special occasions. Featuring three layers of deeply chocolatey cake made with cocoa powder and dark vegan chocolate chunks, it is topped with a luscious hibiscus-infused vegan buttercream frosting, adding a subtle floral tartness that beautifully complements the sweetness. Free from dairy and eggs, it suits vegan diets while still delivering classic indulgence and impressive presentation.
Ingredients
Scale
Cake
- 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
Hibiscus Frosting
- 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
Instructions
- Prepare pans and preheat oven: Preheat the oven to 350°F (175°C). Prepare three 6-inch round cake pans by cutting parchment paper rounds to fit the bottoms; line each pan and lightly grease the sides to prevent sticking. Alternatively, use two 8-inch round pans.
- Make plant-based buttermilk: Combine the unsweetened plant-based milk with apple cider vinegar in a small bowl, stir well, and set aside to curdle while you prepare other ingredients.
- Sift dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Sifting the mixture ensures it is fine and lump-free for smooth batter.
- Cream butter and sugars: In a large bowl, beat the softened vegan butter with cane sugar and brown sugar using an electric mixer at medium speed for about 3 minutes until light and fluffy. Add vanilla extract and espresso powder and mix to combine.
- Add liquids and dry ingredients: Lower mixer speed to low and gradually incorporate the milk-vinegar mixture until combined. Then gradually add half the dry ingredients, mixing gently to combine. Scrape the sides, then switch to a wooden spoon to fold in the remaining dry ingredients, creating a thick batter.
- Incorporate boiling water and chocolate: Slowly pour in the boiling water while mixing with a wooden spoon until smooth. Fold in the dark chocolate chunks or vegan chocolate chips with a silicone spatula evenly.
- Divide batter equally: Use a kitchen scale to distribute the batter evenly among the prepared pans to ensure all cake layers are the same size.
- Bake the cake layers: Bake in the preheated oven for about 25 minutes. The cake is done when the center is set, the cake has puffed slightly and begun to pull away from the pan edges, and a toothpick inserted comes out with a few moist crumbs. If using two 8-inch pans, bake 30-35 minutes.
- Cool cakes: Let the cakes cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely before inverting for frosting.
- Make the hibiscus frosting: Beat the softened vegan butter on medium speed until fluffy, about 1 minute. Gradually add powdered sugar in 1/2 cup increments on low speed until fluffy and combined, scraping down the bowl as needed. Beat in vanilla extract, pinch of sea salt, and hibiscus powder until smooth. If too thick, add plant-based milk one tablespoon at a time until reaching desired frosting consistency.
- Assemble the cake: Place one cake layer on a platter. Spread about one-quarter of the frosting evenly over the top with an offset spatula. Repeat layering and frosting with remaining cake layers. Finish by coating the sides of the assembled cake with the remaining buttercream frosting, starting from the bottom and working up for a smooth finish.
Notes
- You can substitute 2 3/4 cups of all-purpose flour for cake flour if unavailable.
- Using espresso powder enhances the depth of the chocolate flavor but can be omitted or replaced with instant coffee powder.
- For even cake layers, use a kitchen scale to weigh batter per pan.
- If you prefer fewer layers, two 8-inch pans can be used, adjusting baking time accordingly.
- Hibiscus powder amount can be increased for stronger tartness and deeper pink color in the frosting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan chocolate cake, hibiscus frosting, layered cake, plant-based dessert, vegan birthday cake, dairy-free chocolate cake
