A triple chocolate cake sitting on a cake platter surrounded by bags of Navitas Organics Cacao Powder, Cacao Sweet Nibs and Bittersweet Cacao Wafers.

Vegan Triple Chocolate Cake Recipe

This decadent vegan triple chocolate cake is made with rich cacao powder and luscious bittersweet cacao wafers for a dreamy, melt-in-your-mouth indulgence. Topped with a silky smooth chocolate glaze, it’s the ultimate treat for any chocolate lover.

INGREDIENTS

Cake:
1½ cups all-purpose flour
½ cup Navitas Organics Cacao Powder
1 cup coconut sugar
1 tsp. baking soda
½ tsp. salt
1 Tbsp. Navitas Organics Chia Seeds + 3 Tbsp hot water (chia 'egg')
1 cup plant-based milk
⅓ cup olive oil 
1 Tbsp. apple cider vinegar 
2 tsp. vanilla extract

Frosting:
2 cups vegan butter, softened
2 cups powdered sugar
1 cup Navitas Organics Bittersweet Cacao Wafers
½ cup Navitas Organics Cacao Powder
½ cup unsweetened non-dairy yogurt
1 Tbsp. vanilla extract
½ tsp. salt 

Topping:
⅓ cup Navitas Organics Bittersweet Cacao Wafers
2 Tbsp. Navitas Organics Cacao Sweet Nibs 

DIRECTIONS

Make the Cake:

Preheat oven to 350°F. Line bottoms of three 6-inch (or two 8-inch) round cake pans with parchment paper and spray with non-stick spray. Set aside.

Sift flour and cacao powder into large mixing bowl. Add coconut sugar, baking soda and salt and whisk until combined.

Prepare chia egg by mixing chia seeds with hot water. Let sit for ~10 min. to thicken.

Add chia egg, milk, oil, vinegar, and vanilla to mixing bowl and whisk until just combined and smooth.

Divide batter into prepared pans and bake 20-25 min. Let cool in pans, then transfer to wire rack to cool completely before frosting.

Make the Frosting:
Add cacao wafers to small bowl and heat in microwave in 30 sec. intervals, stirring in between, until melted and smooth. Set aside until cooled but still pourable.

Add butter to large mixing bowl and beat with hand or stand mixer until creamy. Gradually beat in powdered sugar until fully incorporated. Add cooled melted chocolate, cacao powder, yogurt, vanilla, and salt and beat until combined and smooth.

Assemble and Top:
Use a serrated knife to level off tops of cake layers. Assemble cake with layers of frosting, plus more on sides, reserving some for decoration if desired. Place in fridge or freezer for a few minutes to set frosting.

Melt ⅓ cup cacao wafers and let cool slightly. Use spoon or Ziplock bag with corner cut off to drizzle melted chocolate down sides of cake. Fill in center with remaining melted chocolate and spread to fully cover. Sprinkle cacao sweet nibs on top.

Place back in fridge or freezer until chocolate hardens. Pipe swirls of frosting around top of cake. Enjoy!

Makes 1 cake / 10 servings

Submitted by Chloe Martin | @chloescreativeeats
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Image of Vegan Triple Chocolate Cake Recipe

Vegan Triple Chocolate Cake Recipe

Chloe Martin | @chloescreativeeats

Servings

1 cake / serves 10

This decadent vegan triple chocolate cake is made with rich cacao powder and luscious bittersweet cacao wafers for a dreamy, melt-in-your-mouth indulgence. Topped with a silky smooth chocolate glaze, it’s the ultimate treat for any chocolate lover.

Ingredients

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Directions

    Make the Cake:

    1. Preheat oven to 350°F. Line bottoms of three 6-inch (or two 8-inch) round cake pans with parchment paper and spray with non-stick spray. Set aside.
    2. Sift flour and cacao powder into large mixing bowl. Add coconut sugar, baking soda and salt and whisk until combined.
    3. Prepare chia egg by mixing chia seeds with hot water. Let sit for ~10 min. to thicken.
    4. Add chia egg, milk, oil, vinegar, and vanilla to mixing bowl and whisk until just combined and smooth.
    5. Divide batter into prepared pans and bake 20-25 min. Let cool in pans, then transfer to wire rack to cool completely before frosting.

    Make the Frosting:

    1. Add cacao wafers to small bowl and heat in microwave in 30 sec. intervals, stirring in between, until melted and smooth. Set aside until cooled but still pourable.
    2. Add butter to large mixing bowl and beat with hand or stand mixer until creamy. Gradually beat in powdered sugar until fully incorporated. Add cooled melted chocolate, cacao powder, yogurt, vanilla, and salt and beat until combined and smooth.

    Assemble and Top:

    1. Use a serrated knife to level off tops of cake layers. Assemble cake with layers of frosting, plus more on sides, reserving some for decoration if desired. Place in fridge or freezer for a few minutes to set frosting.
    2. Melt ⅓ cup cacao wafers and let cool slightly. Use spoon or Ziplock bag with corner cut off to drizzle melted chocolate down sides of cake. Fill in center with remaining melted chocolate and spread to fully cover. Sprinkle cacao sweet nibs on top.
    3. Place back in fridge or freezer until chocolate hardens. Pipe swirls of frosting around top of cake. Enjoy!
    Servings: 1 cake / serves 10
    Submitted by:

    Chloe Martin | @chloescreativeeats