Everyone loves a good chocolate cake. And this Easy Vegan Chocolate Layer Cake is definitely a very, very good chocolate cake! Lets face it having an allergy to dairy and/or eggs shouldn't stand in the way of anyone enjoying a good old slice of cake with their cuppa. Neither should you need a host of fancy ingredients just to make it. This cake is exactly what you want in a chocolate cake, just without the dairy, eggs or soy! AND its really easy to make too! This is my go to recipe for baking with the kids because the vegetable oil and milk make it really easy to stir the ingredients together. Plus it looks amazing and tastes even better!
Preheat the oven to 180C (170C fan). Line the bottom and sides of two tall loose bottom 20cm cake tins.
For the Sponge
In a large mixing bowl weigh out the vegetable oil, sugar and vanilla extract. Whisk together before adding in the cocoa powder.
Sift the self raising flour, plain flour and chia seeds into the bowl and fold in gently while slowly pouring the dairyfree milk in.
The batter will be slightly runnier than 'normal' cake mix. Split between the two cake tins and smooth the tops down. Bake on the middle shelf for 35-40mins until a skewer comes out clean.
Leave to cool completely in the fridge before slicing each layer in half.
For the Buttercream
Beat 50g of dairyfree baking block with 200g of icing sugar and 50g melted dark or dairyfree chocolate. Put in a piping bag ready.
To construct the cake place the bottom layer on a plate and pipe over a layer of buttercream. Drizzle on a layer of chocolate sauce. Place another cake on top and repeat. For the top layer pipe over the buttercream and sauce or add some pretty decorations.