Vegan Tuxedo Cake

Indulge in the ultimate plant-based dessert with this show-stopping Vegan Tuxedo Cake! Perfectly balancing rich chocolate and creamy vanilla flavors, this elegant three-layer cake is a dairy-free masterpiece that’s as stunning as it is delicious. Made with tender cocoa-infused sponge layers, silky vegan buttercream frosting, and a glossy dark chocolate ganache, this recipe delivers a decadent treat for every occasion. The ganache drips down the sides for that signature tuxedo effect, making it a feast for both the eyes and the taste buds. Easy to follow and completely customizable, this recipe is ideal for vegan bakers or anyone looking to impress with an exquisite, cruelty-free dessert. Perfect for birthdays, celebrations, or a simple indulgence, this Vegan Tuxedo Cake will surely steal the spotlight.

Nutriscore Rating: 43/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 0.75 cup Cocoa powder (unsweetened)
• 2 teaspoons Baking powder
• 1.5 teaspoons Baking soda
• 0.5 teaspoon Salt
• 2 cups Cane sugar
• 1.5 cups Unsweetened almond milk
• 2 tablespoons Apple cider vinegar
• 2 teaspoons Vanilla extract
• 0.5 cup Vegetable oil
• 1 cup Boiling water
• 1 cup Vegan butter
• 4 cups Powdered sugar
• 2 tablespoons Non-dairy milk (e.g., soy, almond)
• 1 cup Dark chocolate chips (dairy-free)
• 0.5 cup Coconut cream

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Step 2

In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

Step 3

In another mixing bowl, combine the almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.

Step 4

Add to the buttermilk mixture the vanilla extract, vegetable oil, and sugar. Whisk until blended.

Step 5

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.

Step 6

Slowly pour in the boiling water and whisk lightly until the batter is smooth and runny.

Step 7

Divide the batter evenly between the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

Step 9

To prepare the frosting, beat the vegan butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, alternating with 1-2 teaspoons of non-dairy milk until the frosting reaches a spreadable consistency.

Step 10

Once the cakes are completely cool, spread a layer of frosting between each cake layer. Use frosting to cover the top and sides of the assembled cake.

Step 11

To make the ganache, heat the coconut cream in a small saucepan until just beginning to simmer. Pour it over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.

Step 12

Allow the ganache to cool slightly, then drizzle it over the frosted cake, letting it drip down the sides for a tuxedo-like effect.

Step 13

Refrigerate the cake for at least 30 minutes to set the ganache before serving. Slice, serve, and enjoy!

Nutrition Facts

Serving size	(2818.2g)

Amount per serving	% Daily Value*
Calories	9376.8

Total Fat 404.4g	0%
Saturated Fat 200.9g	0%
Polyunsaturated Fat 68.4g
Cholesterol 0mg	0%
Sodium 5746.9mg	0%
Total Carbohydrate 1484.1g	0%
Dietary Fiber 90.8g	0%
Total Sugars 1105.7g
Protein 85.8g	0%

Vitamin D 144.3IU	0%
Calcium 957.7mg	0%
Iron 57.0mg	0%
Potassium 4637.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.7%

Protein: 3.5%

Carbs: 59.8%