Dairy-Free Tuxedo Cake
Indulge in the decadence of a Dairy-Free Tuxedo Cake, a show-stopping vegan dessert that combines moist chocolate layers, silky white frosting, and a rich dairy-free ganache for the ultimate treat. Crafted with simple pantry staples like almond milk, coconut cream, and dairy-free chocolate, this cake is perfect for those with lactose intolerance or anyone seeking a plant-based indulgence. The layers are tender and rich, thanks to a combination of cocoa powder and a homemade buttermilk substitute, while the frosting and ganache add a luxurious finish. This elegant, two-toned cake is perfect for birthdays, celebrations, or any time you want to impress a crowd—without compromise on flavor or texture. With just 45 minutes of prep time, this stunning dessert will steal the spotlight on any dessert table!
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Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2.5 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1.5 cups unsweetened almond milk (or any other dairy-free milk)
- 2 tablespoons apple cider vinegar
- 0.75 cup vegetable oil
- 2 teaspoons vanilla extract
- 1.25 cups hot water
- 1.5 cups dairy-free dark chocolate chips
- 1.25 cups full-fat coconut cream
- 2 cups powdered sugar
- 0.5 cup dairy-free butter
- 0.5 cup dairy-free white chocolate chips
- 1 as needed for greasing pans baking spray or oil
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with baking spray or oil. Line the bottoms with parchment paper for easier release.
Step 2
In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Step 3
In a medium bowl, combine almond milk and apple cider vinegar. Let the mixture sit for 5 minutes to create a buttermilk substitute.
Step 4
Add the vegetable oil and vanilla extract to the almond milk mixture. Stir until combined.
Step 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Slowly add the hot water while stirring until you have a smooth batter.
Step 6
Evenly divide the batter between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7
Let the cake layers cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 8
To prepare the ganache, heat the coconut cream in a saucepan over medium heat until it begins to simmer. Pour it over the dairy-free dark chocolate chips in a heatproof bowl. Let sit for 3–5 minutes, then whisk until smooth. Refrigerate until slightly thickened but still pourable.
Step 9
For the frosting, beat the powdered sugar and dairy-free butter together until fluffy. Melt the dairy-free white chocolate chips and let them cool slightly. Mix the cooled white chocolate into the butter mixture until smooth.
Step 10
To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting over the top. Pour a thin layer of ganache over the frosting, letting it drip slightly over the edges. Repeat with the remaining layers.
Step 11
Frost the outside of the cake with the remaining frosting. Use any leftover ganache for decoration, like drizzling over the top.
Step 12
Refrigerate the assembled cake for 1–2 hours before serving so it sets properly. Slice and enjoy this decadent dairy-free tuxedo cake!
Nutrition Facts
| Serving size | (3121.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 10328.7 |
| Total Fat 546.2g | 0% |
| Saturated Fat 243.9g | 0% |
| Polyunsaturated Fat 100.8g | |
| Cholesterol 0mg | 0% |
| Sodium 6314.1mg | 0% |
| Total Carbohydrate 1450.6g | 0% |
| Dietary Fiber 125.4g | 0% |
| Total Sugars 958.3g | |
| Protein 123.2g | 0% |
| Vitamin D 150.0IU | 0% |
| Calcium 1174.2mg | 0% |
| Iron 90.6mg | 0% |
| Potassium 7249.2mg | 0% |
Source of Calories