Prepare to embark on a culinary adventure that defies all expectations! This Vegan Chocolate Layer Cake with Hibiscus Frosting is not just another dessert - it's a show-stopping masterpiece that proves plant-based baking can be absolutely extraordinary. Imagine sinking your fork into layers of rich, moist chocolate cake, crowned with a stunning hibiscus-infused frosting that will make your taste buds dance with delight. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing desserts, this recipe is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup dried hibiscus flowers
- 1 cup vegan butter
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine thoroughly.
- In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix - the batter should be smooth but not beaten.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are baking, prepare the hibiscus frosting. Steep the dried hibiscus flowers in 1/4 cup of hot water for 10 minutes, then strain and cool completely.
- In a large mixing bowl, cream the vegan butter until smooth and fluffy.
- Gradually add the powdered sugar, mixing on low speed. Slowly incorporate the cooled hibiscus liquid, adjusting the consistency as needed.
- Remove the cakes from the oven and let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of hibiscus frosting on top.
- Carefully place the second cake layer on top and frost the entire cake with the remaining hibiscus frosting.
- Optionally, decorate with additional dried hibiscus flowers or chocolate shavings.
- Refrigerate for at least 30 minutes before serving to allow the frosting to set.
Tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for the most consistent and smooth batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Hibiscus Steeping: Be patient when steeping the hibiscus flowers - this is where the magical, tangy flavor develops.
- Frosting Consistency: If your frosting is too thick, add a little more hibiscus liquid. If it's too thin, add more powdered sugar gradually.
- Cooling is Crucial: Allow the cakes to cool completely before frosting to prevent melting and ensure a clean, professional look.
- Make Ahead: This cake actually tastes even better the next day, so don't hesitate to prepare it in advance.
- Storage: Store the cake in an airtight container in the refrigerator for up to 4-5 days. Pro Tip: For an extra touch of elegance, consider garnishing with fresh edible flowers or a light dusting of cocoa powder before serving!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 5g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 0mg
