Vegan Chocolate Layer Cake. No Bake!

4.88 from 8 votes

Vegan Chocolate Layer Cake. No Bake!

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.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: chocolate layer cake, no bake chocolate cake

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

To make ganache without nut butter, add 1/4 cup more non dairy chocolate and use.

Nutritonal values based on one serving

Nutrition

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