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This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free, palm oil free. Vegan Soyfree Recipe. Jump to Recipe
You know Summer is eventually… eventually going to be here sometime and it will be too hot to start up the oven to bake up a chocolate cake. That’s when you can make this Chocolate Layer Cake for 1 or 2 in a pan! Or you can make it now. 🙂
This cake can served with the layers of ganache or frosting as a delicious dessert or serve the layers as breakfast pancakes. Super fun, quick and easy. A silky smooth ganache makes this is decadent treat. Use a nut butter chocolate frosting for variation.
This recipe makes two small 3 layer Chocolate cakes! Share or not :). The cakes or pancakes are lightly sweet and the ganache helps adds a more chocolate and sweet to the over cake for a great balance. This cake is soy and palm oil free with cocoa butter based chocolate.
So moist and perfect!
More Chocolate things from the blog.
- Vegan Almond Butter Blondies with Chocolate Chips
- Vegan Chocolate Pumpkin Cake and Cake Mix In a Jar
- Chocolate Chip Cookie, Date Caramel Brownie Bars
- Gluten free Vegan Chocolate Chip Cookies
- Vegan Pumpkin Brownies
Steps:
Make the cake batter. Heat a thick bottom skillet over medium heat. Place a cookie cutter on the skillet. Spray oil on the cutter and bottom. Pour a layer of batter in the cookie cutter. Cover and cook for 3 to 5 minutes.
You want to add a thin layer of batter, else the pancake will rise over the cookie cutter. The cookie cutter trick inspired from Brandi’s tall pancakes.
Once the edges start to look dry, using tongs, loosen the cookie cutter and remove.
Flip the pancake and cook for another 2 to 3 minutes.
Once the pancakes are ready, make your ganache or frosting. Layer the pancakes with enough ganache or frosting per layer. Pictured Ganache.
Even out over the entire layer cake if you like. Chill for 15 minutes or longer and serve.
Vegan Chocolate Layer Cake. No Bake!
Ingredients
Dry
- 1/2 cup spelt , or whole wheat pastry flour
- 1/2 cup unbleached all purpose flour
- use my gf pancake mix to make these gluten-free, , instead of the spelt and all purpose flours above
- 1/3 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
Wet:
- 3/4 cup non dairy milk
- 2 tablespoons almond butter , or other nut butter
- 2 tablespoons oil, or use applesauce
- 1/4 tsp salt
- 1 tbsp flax seed meal
- 1/3 cup sugar, add 1 tbsp more for sweeter
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
Ganache
- 3 tablespoons coconut milk , or almond milk
- 3 tablespoons maple syrup
- 3/4 cup vegan chocolate chips
Instructions
- In a bowl, whisk all the dry ingredients and keep aside.
- In another bowl, combine the non dairy milk, nut butter, oil, salt, flax meal, sugar and vanilla until well combined. Add in the lemon juice. Add the dry ingredient and mix into a smooth batter.
- Heat a heavy bottom pan over medium heat. When the pan is hot, place a large cookie cutter over the pan. Spray oil on the pan and the cookie cutter. Pour batter into the cookie cutter to make a thin layer. Cover the pan with a lid, Cook for 3 to 4 minutes. Remove the cookie cutter using tongs or gloves. Flip the pancake and cook the other side for 2 to 3 minutes.Repeat for all the batter.
- You can also make regular pancakes by pouring the batter on the pan and cooking for 3 to 4 minutes each side. Cool and then use the cookie cutter to cut them into similar size round shapes. The ones cooked in the cutter come out taller and fluffier.
- Prepare your ganache or frosting. Spread over the pancakes and layer them as may as you would like. Serve!
- Tips: You want to cook these pancakes at a slightly lower heat so as to not burn the bottom. The cookie cutters also help hold the moisture in the pancakes. Without the cutters the pancakes might be dry-ish when over cooked. This batter can also be baked into a cake. Bake in 8 inch pan for 30 to 35 minutes.
- Ganache:
- Heat the non dairy milk and maple syrup until just about smoking. Take off heat. Add the chocolate and let it sit for a minute. then whisk until all melted and smooth. Chill for 10 minutes then use.
- Variation: Almond butter chocolate frosting: Melt 1 cup semi sweet chocolate chips over a double boiler. Let it cool for a minute. Whisk in 1/2 cup almond butter and 1/4 cup powdered sugar until smooth. Add 1/2 tsp vanilla extract and 1 to 2 tablespoons non dairy milk for desired consistency and mix in. use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really like this recipe! I don’t have cookie cutters, so I will have to buy some because I have to make this. Good idea to use them cutters for making burgers too. I made your red lentil bbq burger and I was really clumsy making them into nice even patties. Tonight I am baking your amaranth burger 😉
This is SO COOL Richa! What a great idea. I’m going to make this soon 🙂
Wowza, this is kinda blowing my mind a little! I’m planning on spending summer living in a van so the idea that there’s a cute cake I can make on the stovetop is amazing. I can’t wait to give it a whirl.
This is fantastic! As someone who hates turning the oven on as things either catch on fire or the smoke detector goes off every time I do, I’m always looking for creative ways to bake on the stovetop. This trick is amazing! I’m impressed Richa! 🙂
Wow this looks so easy and so yummy! I would definitely not be sharing : ) This is a good reason to finally buy some cookie cutters too (I know, how sad I don’t own any cookie cutters yet, especially since I make my fair share of cookies lol)!
yep for a long time i dint have any cookie cutters either. now i use them for burgers and things too. perfect burger patties everytime!
This is just positively genious.
THIS. LOOKS. AMAZING.
What a fantastic idea! Love the cookie cutter trick, but I have a problem; I can’t have chocolate.
If I have chocolate my heart goes into a-fibrilation flip flops (irregular heart beat). It’s not life threatening but it’s annoying. So I was wondering if you had any ideas on applying this same little cake idea to say a yellow cake with another kind of frosting. Any ideas or comments will be greatly appreciated.
Love what you do!
Martin
you should be able to make any cake recipe which makes a smooth batter, with this recipe. try my spelt sponge cake. https://fettabbau-trim.today/2014/10/vegan-tiramisu-trifles-coco-whip.html%3C/a%3E%3Cbr /> for frosting you can make a simple nut butter frosting with peanut butter, some margarine, a bit of non dairy milk and sugar.
I saw a vegan medjool date salted caramel recipe somewhere on the inter-webs that would be heavenly with a yellow cake 🙂
I have some on the blog too https://fettabbau-trim.today/?s=salted+date+caramel
I think it may have been from Mary’s Test Kitchen. She has a youtube channel and a blog and I remember that recipe. 🙂
Try Carob powder ! The taste us like chocolate but doesn’t have a side effect 😉
What a neat idea! I’ll definitely have to try this. It looks like a deliciously chocolaty cake, very tasty 🙂
Hey, that’s my cookie cutter pancake trick, lol! People always ask me how I get such tall, fluffy pancakes and the secret is a cookie cutter! So these are like heavenly chocolate pancakes, yum yum yum Richa! I want to lick my computer screen. 🙂 🙂
i was trying to remember where i had seen it first. i think i saw at your blog. and then saw it other places. 🙂 i’ll add your link. i know right. such tall pancakes, that are almost a cake!
Oh no girl, you don’t have to add my link at all! I was just saying that like “hey, we both do the pancake trick” lol! I hadn’t seen anybody else do it before, just seen like the kid cookie cutter shapes before, so I thought I’d try the large round ones to get that perfect shape and it really does make the best, fluffiest pancakes ever. I am totally going to make this…chocolate cake for breakfast??! Yes, please. They look heavenly! Love the chocolate frosting too. I think I’ll do them this weekend. 🙂
Making these now! I actually have heart shaped “cookie cutter” type silicon pancake heart molds I was given a few years ago by a friend. So while this is a cool idea, I’m pretty sure it’s not a new idea! People have probably been using this trick for as long as there have been cookie cutters ❤️However, this is the first time I’ve seen them used to make an actual cake, which is genius!
I think we can probably thank the Swedes or some other Scandinavian citizen(s) for pancake molds :-).
Haha Annie! Well they are certainly smarter than me! By the way ladies, my comment wasn’t me claiming to come up with the idea at all, I just personally hadn’t seen it before and to ME, it was new in my mind, who knew there were actual pancake molds out there??!! Haha! I was simply saying to Richa how cool is it that she does the same thing! And I agree, doing pancakes as a no-bake cake is brilliant, this is Richa’s awesome mind!
Hi. Was curious as to what size cookie cutter you use. thanks!
I use a 3.5 inch cookie cutter. you can use 3.5 , 4 or 4.5 inch