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mocha layer cake
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Gluten Free Vegan Mocha Layer Cake

This gluten-free mocha layer cake from Sarah Bakes Gluten Free is a dessert for the true chocolate connoisseur. Rich, creamy, and just plain sinful. 
Course: Dessert
Cuisine: American
Keyword: gluten-free cake recipe, gluten-free chocolate cake, gluten-free chocolate recipes, gluten-free dessert recipes
Servings: 12 people
Author: Sarah Bakes Gluten Free

Ingredients

chocolate cake

coffee buttercream

  • ½ cup Earth Balance vegan butter, softened
  • ¼ cup organic non-hydrogenated shortening
  • 3 cups organic powdered sugar, sifted
  • 1 tablespoon instant coffee granules
  • 1 tablespoon warm water
  • 2-3 tablespoons So Delicious Dairy Free coconut milk coffee creamer
  • 1 teaspoon pure vanilla extract

vegan chocolate ganache

  • 2 cups dairy free chocolate chips
  • ½ cup So Delicious Dairy Free coconut milk coffee creamer

Instructions

  • Preheat oven to 350 degrees. Prepare 2 8-inch round cake pans by lining bottom with parchment paper and spraying with cooking spray. In large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. In microwave safe medium bowl, combine coconut milk and water. Microwave for 1-2 minutes until warm. Stir in the oil, vinegar, and vanilla extract. Pour over flour mixture and beat for 1 minute. Evenly divide the cake batter between the 2 8-inch prepared cake pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then invert onto cooling rack to cool completely.
  • To make buttercream, beat together the Earth Balance with the shortening for 1 minute in large bowl of standing mixer. In small bowl, dissolve instant coffee in the tablespoon of warm water. Add the coffee, sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes. Add another tablespoon or 2 of the coffee creamer if needed. Beat the buttercream until light and fluffy.
  • Place one layer of the cooled cake on serving platter or cake stand. Top with half of the buttercream and smooth out to the edges. Place remaining buttercream in piping bag with star tip and set aside. Top with the other cake layer and place in refrigerator for 30 minutes. While it’s chilling, make the ganache. Mix chocolate chips and coffee creamer in small bowl. Place in microwave for 30 seconds, stir. Microwave for another 15 seconds. Whisk until chocolate chips are completely melted and ganache is smooth.
  • Pour ganache over the top of the chilled cake. With an offset spatula, immediately spread the ganache evenly on the top, then the sides of cake (ganache sets fairly quickly). Place cake back in the refrigerator for another 30 minutes. Take piping bag with remaining buttercream and pipe rosettes on the top of the cake, starting with the outer edge. Sprinkle with candy pearls (optional). The cake can be stored in the refrigerator, just be sure to let it sit at room temperature for a couple hours before serving.