Not to be confused with the difficult Ombre Mocha cake!
Yes there is a much more difficult 7 Layer Ombre Vegan Mocha Cake that I created back in 2017
But when I decided to make it again more recently I thought, “There just has to be an easier way!”
Introducing the four layer Easy Ombre Vegan Mocha cake!
Just as delicious and stunning as the first one
Only this one is much smaller and much easier to tackle all in a days work!
Honestly if you are not into the ombre effect you can make this cake even easier by choosing all vanilla or all chocolate cake instead!
CHECK OUT THE ORIGINAL 7 LAYER OMBRE MOCHA CAKE HERE
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Notes for Success
Not only have I revised the look of this cake to make it easier, you will be happy to know I have also tweaked the cake recipe itself!
The layers of much fluffier since I am using my famous one bowl vanilla cake recipe!
And this one works great with a gluten free blend like Bob’s Red Mill *not sponsored
Be sure to read the directions twice before beginning because the method of getting the ombre effect may take some thought!
Or just watch the video linked above to see how I did it!
Vegan Mocha Cake
Ingredients
For the Cake:
- Soy Milk 1½ cups (355ml)
- White Vinegar 1½ Tablespoons
- Vegetable oil 1 cup (237ml)
- Granulated Sugar 1½ cup (300g)
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cup (120g)
- Baking Soda 2 teaspoons (8g)
For the Cocoa Paste
- Cocoa Powder 3 Tablespoons (20g)
- Vegetable Oil 2 Tablespoons (30ml)
- Hot Water 2 tablespoons (30ml)
For the icing
- ½ Recipe Mocha Buttercream
- Optional garnish: Cacao Nibs
- ½ recipe Vegan Ganache
Instructions
- Preheat the oven to 350F and then grease & parchment line your cake pan(s) ~ this recipe will make 3-7" layers or -9"x13" pan
- First make the cocoa paste by combining the cocoa powder with the hot water & vegetable oil in a small bowl & whisk smooth
- Now make the cake batter by combining the plant milk with the vinegar and let stand for 5 minutes to thicken. *Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients (plant milk, extracts & oil) into the dry ingredients and whisk smooth *You will have approximately 7 cups of batter each cake layer will have approximately 1¾ cups of batter
- Now add 2 Tablespoons of the cocoa paste mixture to the vanilla cake batter; this will be your first & lightest cake layer of them all. Pour 1¾ cups of this batter into your first cake pan
- Now add 2 Tablespoons more of cocoa paste to the remaining batter & mix smooth. Pour 1¾ cups of this batter into the 2nd cake pan
- Now add another 2 Tablespoons of the cocoa paste to the remaining batter & mix smooth, pour 1¾ cups of this batter into your 3rd pan
- Add the last approximately 2 Tablespoons (or whatever remains) of the cocoa paste mixture to the remaining batter in the bowl for the last layer of cake which is going to be the darkest most chocolate layer of them all
- Bake in the preheated 350F oven for approximately 25-30 minutes but check them at 18 minutes to determine how much longer
- Meanwhile prepare the mocha buttercream & ganache recipes according to the instructions on those pages
- Once the cakes are completely cooled, fill & ice with mocha buttercream, refrigerate until cold & then pour the ganache over the entire cake
- Garnish with cocoa nibs
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