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A rich and decadent Black Velvet Cake with a deep black color, layered with silky chocolate frosting, and topped with fresh strawberries and blackberries on a dark background.

Dairy-Free Black Velvet Cake

chef Laya
This Dairy-Free Black Velvet Cake is a rich, moist, and chocolatey dessert with a deep black color. Made with plant-based ingredients and topped with a silky vegan frosting, this cake is perfect for special occasions or as a decadent treat.
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Prepr Time 15 minutes
Cooking Time 30 minutes
30 minutes
ToTal Time 1 heure 15 minutes
Type of plate Dessert
kitchen American

Ingrédients
  

For the Cake:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup black cocoa powder or Dutch-processed cocoa
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup dairy-free milk almond, oat, or soy
  • 1 tbsp apple cider vinegar
  • ½ cup coconut oil melted
  • 2 tsp vanilla extract
  • ¾ cup hot water

For the Vegan Frosting:

  • ½ cup vegan butter softened
  • 2 ½ cups powdered sugar
  • ¼ cup coconut cream chilled
  • 1 tsp vanilla extract
  • 2 tbsp black cocoa powder for a darker color, optional

Instructions
 

Step 1: Prepare the Cake Batter

  • Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  • In a large bowl, whisk together flour, sugar, black cocoa powder, baking soda, baking powder, and salt.
  • In a separate bowl, mix dairy-free milk and apple cider vinegar, letting it sit for 5 minutes to create a buttermilk substitute.
  • Add the coconut oil and vanilla extract to the wet ingredients, then pour into the dry ingredients.
  • Gradually add the hot water while whisking, ensuring a smooth batter.

Step 2: Bake the Cake

  • Divide the batter evenly between the cake pans.
  • Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Vegan Frosting

  • In a mixing bowl, beat the vegan butter until light and fluffy.
  • Gradually add powdered sugar, followed by coconut cream and vanilla extract, mixing until smooth.
  • (Optional) Mix in black cocoa powder for a richer dark frosting.

Step 4: Assemble the Cake

  • Place one cake layer on a serving plate and spread a layer of frosting on top.
  • Place the second cake layer over it and frost the top and sides evenly.
  • Decorate as desired and chill for 15 minutes before slicing.

Notes

  • For extra moisture, add ¼ cup applesauce to the batter.
  • Store in an airtight container in the fridge for up to 5 days.
  • Perfect for Halloween, birthdays, or elegant gatherings.
Keyword Dairy-Free Black Velvet Cake