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Triple Layer Vanilla Velvet Cake
[Vegan]

TC By: Tori Cooper

Author Bio

Tori Cooper is the writer and baker behind the food blog Sincerely Tori, where she shares... Read More

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Vanilla

Triple Layer Vanilla Velvet Cake [Vegan]

Dairy Free

Vegan

While this cake is definitely a great treat to prepare for Valentines's Day, it's also a perfect cake for all occasions from birthdays to anniversaries.

Ingredients You Need for Triple Layer Vanilla Velvet Cake [Vegan]

Cupcakes:

1 cup aquafaba liquid from 2 cans cooked chickpeas
1 1/2 cups sugar
2 teaspoons lemon juice
1/2 cup organic vegetable oil
1/2 cup coconut oil (or organic vegetable shortening) ,melted
1/4 cup applesauce can sub pumpkin puree if you don't mind a little more golden color
2 tablespoons baking powder
1 1/2 teaspoons salt
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups flour

Frosting:

6 -7 cups powdered sugar
1 cup vegan "butter" (or organic vegetable shortening) room temp
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon salt
2 tablespoons almond milk

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How to Prepare Triple Layer Vanilla Velvet Cake [Vegan]

Preheat oven to 350ºF and line 3 8-inch cake pans with parchment paper. Pour aquafaba into bowl of stand mixer and beat until its begins to look light and fluffy (about 3 minutes). Slowly drizzle in sugar while beating on high and continue until it forms stiff peaks (it should take about 5 more minutes). In separate bowl, stir together the coconut milk, lemon juice, applesauce, melted coconut oil, oil, and extracts.
Now, while continuing to beat the aquafaba mixture, slowly pour in the liquids and beat just until evenly combined (the volume of fluffiness will fall a bit but don't worry, it was still worth it for the end result).
Now in another separate bowl, sift the flour, salt, and baking powder. Remove the mixing bowl from the mixer and add the sifted dry ingredients. Use a large spatula to gently fold in the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
Divide batter into the pans as evenly as possible. Bake for 30-40 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cakes from oven and cool completely before frosting. (I prefer to cover them and place them in the freezer for at least an hour.)
Beat "butter" in a large mixing bowl until creamed. Add vanilla and almond extract, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.
Once cakes are cooled, use a sharp knife to loosen the sides and gently remove cakes from pans. Peel off the parchment and place one of the layers on your desired plate or tray. Spread a layer of the frosting on top and top with a second layer of cake. Repeat layering cake and frosting for each layer until the top layer is frosted.
Spread a generous amount of frosting on the sides of the cake and use a cake spatula to evenly spread it. You can decorate as desired or leave it simple. It's best to store the cake in something such as a cake dome to prevent it drying out.

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