Double-Layer Chocolate Cake with Coffee Buttercream
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
  • 3 c all-purpose flour
  • 2¼ c sugar
  • ¾ c cocoa powder
  • 2 tsp baking soda
  • ¼ tsp salt
  • 2 c cold water or coffee
  • ½ c vegetable oil
  • 2 tbsp white vinegar
  • 4 tsp vanilla
  • Coffee Buttercream Frosting
  • ½ c shortening
  • ½ c vegan butter
  • 5 c powdered sugar, sifted
  • 1 tbsp instant coffee dissolved in 1 Tbsp vegan milk
  • up to ¼ c plain, unsweetened vegan milk
  1. Preheat oven to 375°.
  2. Grease and flour two 9″ cake pans and line with parchment paper.
  3. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  4. In a medium mixing bowl, whisk together water or coffee, oil, vinegar, and vanilla.
  5. Stir until the dry mixture is just moistened; some lumps are okay. The batter will turn lighter in color.
  6. Pour quickly into prepared pans.
  7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in pans for 10 minutes.
  9. Loosen sides of cake from pans, then flip them out of the pans and onto cooling racks.
  10. Cool completely before frosting.
  11. Meanwhile, prepare frosting.
  12. Cream shortening and butter.
  13. Add powdered sugar, coffee mixture, and 1 tablespoon vegan milk; beat with a fork until blended.
  14. Add more vegan milk, a tablespoon at a time, until you reach your desired consistency. Use less milk for dense frosting, and more for a whipped consistency. If you'd like it to be particularly fluffy, beat with a hand mixer instead.
  15. Frost and decorate cake as desired.
Don’t be tempted to peek before 20 minutes have passed, or your cake may not rise properly!
Recipe by Hell Yeah It's Vegan! at