Vegan chocolate lemon layer cake – incredibly creamy, moist and aromatic

Chocolate lemon layer cake – vegan recipe for creamy moist cake

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Creamy, moist, refreshing – the vegan chocolate lemon layer cake is irresistibly delicious. Dark and white cake layers combined with delicate lemon cream give the cake a unique taste. The mixture of grated dark chocolate and ground almonds, with which the cake is sprinkled, complete the taste. Whether it’s for a special occasion, like Christmas, Easter, Mother’s Day, a birthday, or for coffee and tea for a visitor or just for the family, everyone is guaranteed to fall in love with this vegan cake.

You don’t need any extraordinary ingredients for the recipe, as it is the case with some vegan cakes. The preparation of the cake layers is pretty simple. You only need to bake two cake layers. The cream for the cake is also quickly ready. For sprinkling you just have to mix grated chocolate and ground almonds. A detailed recipe for this vegan chocolate lemon layer cake with exact quantities can be found below.

Chocolate lemon layer cake

Chocolate lemon layer cake: vegan and delicious

Who says vegan cakes or pies aren’t moist enough, dry, or don’t taste as delicious!!! With this recipe you can convince anyone who says otherwise. The chocolate lemon layer cake is so delicious that I’m sure no one will notice that it contains no animal products, – especially because it’s so creamy and moist.

The best vegan cake

I have tried many vegan cakes and I can say that this chocolate lemon layer cake was by far the best among all. To me, it is the most delicious vegan cake out there. If I hadn’t known that it was made only of plant-based ingredients, I would have absolutely not noticed it in terms of taste.

What is the cake made of?

The cake consists of two cake layers made from sponge. One cake layer is made with cocoa and has the chocolate flavor accordingly. It also contains raisins, which make it extra moist. The second cake base is light and is made with vegan cream or cooking cream. The cake cream consists of a whole pureed lemon with zest. So take an organic lemon for this, as the zest will be eaten. Of course, vegan margarine is added to the cream. It makes the cream creamy. And – the secret tip for many vegan cakes – the semolina may not be missing. It ensures that the cream is firm and not too greasy. On the outside, the cake is sprinkled with dark chocolate, which is coarsely grated for this purpose, and with ground almonds.

Vegan lemon cake with chocolate taste

Chocolate lemon layer cake: what makes it so delicious?

The layer cake combines in itself several flavors that combine perfectly and make it so delicious. It is mainly the refreshing lemon flavor combined with a creamy mass, the moist dough with and without chocolate flavor, the mixture of dark chocolate and almonds that make the vegan cake taste unique.

Vegan chocolate lemon layer cake: the recipe

The exact quantities and step-by-step instructions are below in the box recipe.

For the chocolate cake layer you will need

  • cocoa powder,
  • raisins,
  • sugar,
  • water,
  • flour,
  • baking powder,
  • a little agave syrup,
  • some vegetable oil.

For the light cake layer you need

  • vegan cream, for example vegan cooking cream or cuisine (available in coconut, soy, almond, etc.),
  • water,
  • flour,
  • baking powder,
  • some agave syrup,
  • some vegetable oil.

The cream is made with

  • lemon,
  • cooked soft wheat semolina,
  • vegan margarine,
  • sugar.

You will also need

  • dark chocolate
  • almonds

to sprinkle on the cake.

Here’s how it’s done:

  1. For the chocolate cake layer, first mix cocoa powder, sugar, maple syrup, vegetable oil and water.
  2. Then the mass is heated in a water bath and cooled.
  3. After that, flour, baking powder and then raisins are added.
  4. Let the dough rest for 10 minutes, then put it into the baking pan and bake the chocolate cake layer at 180 °C for about 10 minutes.
  5. For the light cake layer, mix vegan cream, sugar, maple syrup, vegetable oil and water.
  6. Heat the mixture in a bain-marie in the same way as for the first cake layer and cool.
  7. Now add flour and baking powder, let the dough rest for about 10 minutes and bake the cake layer just like the first one.
  8. While you let the two cake layers cool down, you can make the cream. To do this, first boil soft wheat semolina in water and let it cool to room temperature. In this process, the porridge becomes solid.
  9. Then mash the lemon, add it to the semolina and stir it roughly.
  10. Now beat soft margarine with sugar until creamy, then add the semolina-lemon mixture and beat everything until homogeneous cream.
  11. Now spread the two cake layers with the cream, stack them on top of each other and sprinkle the cake with the mixture of dark chocolate and almonds.
  12. Chill the vegan chocolate lemon layer cake for about 1 hour and enjoy.

Moist chocolate lemon layer cake vegan

This chocolate lemon layer cake

  • is vegan – contains no animal products,
  • is dairy-free and therefore lactose-free,
  • does not taste too sweet,
  • is very creamy,
  • is made of moist cake layers,
  • is incredibly delicious.

In addition, it is

  • to make from simple ingredients without much effort,
  • pretty to look at,
  • a perfect dessert for any occasion, convincing even non-vegans,
  • about Ø 26 cm in size, so it is also enough for several people.

Tips and tricks: here’s how to make your lemon and chocolate flavored vegan cake perfect

  • You can replace agave syrup with maple syrup.
  • Since lemon is pureed with zest and goes into the cream, you should use organic lemon.
  • It is best to use organic margarine for the cream.
  • Raisins are a secret in chocolate dough and make it extra moist.
  • All ingredients for the cream should be at room temperature, so they can combine best and there are no lumps.
  • You can also sprinkle the cake with just grated dark chocolate and omit almonds.
  • Make sure your dark chocolate is vegan. If it’s not specifically labeled as such, just look at the ingredient list. If there are no animal products, your chocolate is vegan.
  • When mixing the batter, make sure it has the right consistency. It should be about as thick as sour cream in terms of consistency. It’s important that it doesn’t get too firm, but not too runny either. If the dough gets too firm, the pie crust will also end up too firm and too dry. If the dough is too runny, it could cause it not to rise at all in the oven. Since all flours are different and absorb liquid differently, you should add flour gradually to get the dough just right in terms of consistency.
  • To check whether the cake layer is baked, you should do a stick test. To do this, insert a toothpick briefly into the center of the cake layer and see if it stays almost clean after coming out. If it stays wet or smeared in raw dough, then you need to bake the cake layer some more. If only a few juicy crumbs remain on the toothpick, then the cake layer is done. If the toothpick comes out dry, it could be that you baked the cake layer too long, and it ends up tasting too dry.
  • The baking time is always given as an estimate, because every oven is different. You definitely know best how your oven bakes.
  • After baking, the cake layers are very tender and can crack. So it’s best to let them cool at your leisure.
  • To bake the cake, you need a Ø 26 cm baking springform pan. If you have two such baking springform pans, then it’s just ideal. This way you can let the two cake layers cool in the baking pan and only take them out afterwards.
  • Grease the edge of the baking pan well with vegan margarine, otherwise the cake base will stick to the edge.

Creamy chocolate layer cake with lemon

Have you tried this vegan chocolate lemon layer cake? Then I look forward to your star rating and your comment on the recipe below, how your cake turned out and if everything worked out.

Not enough of vegan cakes? Then try also:

Vegan chocolate lemon layer cake

Vegan chocolate lemon layer cake

Creamy, moist, refreshing – the vegan chocolate lemon layer cake is irresistibly delicious. Moist chocolate-flavored cake layer and aromatic lemon cream are combined in the cake. You don't need any extraordinary ingredients for the recipe. The making is quite easy.
Prep Time 30 mins
Cook Time 1 hr
Rest and cooling time 1 hr 20 mins
Course Dessert
Servings 12

Equipment

  • Ø 26 cm baking pan

Ingredients
  

for the chocolate cake layer

  • 30 g cocoa powder
  • 80 g sugar
  • 50 g raisins
  • 1 tbsp agave syrup
  • 1 tbsp vegetable oil
  • 250 ml water
  • 7 g baking powder
  • approx. 180 g flour
  • vegan margarine to coat the baking pan

for the light cake layer

  • 50 ml vegan cream (vegan cooking cream or cuisine)
  • 80 g sugar
  • 1 tbsp agave syrup
  • 1 tbsp vegetable oil
  • 200 ml water
  • 7 g baking powder
  • approx. 190 g flour
  • vegan margarine to coat the baking pan

for the lemon cream

  • 300 g vegan margarine (room temperature)
  • 100 g sugar
  • 80 g soft wheat semolina
  • 1 organic lemon
  • 500 ml water for cooking semolina

for sprinkling

  • 60 g dark chocolate
  • 40 g ground almonds

Instructions
 

Preparation of the chocolate cake layer

  • Mix cocoa powder and sugar.
  • Add agave syrup, vegetable oil and water and mix.
  • Heat the liquid mixture in a bain-marie until it is just before boiling, and then let it cool.
  • Add baking powder and flour to the cooled mixture and mix it into a thick dough (about the consistency of sour cream).
  • Add raisins to the dough, stir it and let the dough rest for about 10 minutes. In that time, all the lumps should have dissolved.
  • Line the bottom of the baking springform pan with parchment paper and grease the sides with margarine. Put the chocolate dough into the baking pan and bake it in a preheated oven at 180 °C for about 10 minutes. Let the chocolate cake layer cool down afterwards.

Preparation of the light cake layer

  • Mix vegan cream and sugar.
  • Add agave syrup, vegetable oil and water and mix.
  • Heat the liquid mixture in a water bath until it is close to boiling, and then let it cool.
  • Add baking powder and gradually flour to the cooled mass and mix thoroughly to form a thick dough (about the consistency of sour cream). Let the dough rest for about 10 - 15 minutes. In that time, all lumps should have dissolved.
  • Line the bottom of the baking pan with baking paper and grease the rim with margarine. Pour the dough into the baking pan and bake it in a preheated oven at 180 °C for about 10 minutes. Let the cake base cool down afterwards.

Preparation of the cream

  • Cook soft wheat semolina in water for about 5 minutes and let it cool.
  • Puree lemon with peel, add it to the cooked semolina and stir it coarsely.
  • Beat soft margarine and sugar for about 3 - 4 minutes to a creamy white mass.
  • Gradually add the semolina with lemon in small portions and continue to whip it to a homogeneous cream.

Preparation of the cake

  • Spread the two cake layers with the cream and stack them on top of each other. Brush the edges of the cake with the cream as well.
  • Grate dark chocolate coarsely, add ground almonds and mix.
  • Sprinkle the top and sides of the cake with the chocolate and almond mixture and chill for about 1 hour.

Notes

Note helpful tips and tricks for making this vegan chocolate lemon layer cake at the top of the post.

Chocolate lemon layer cake vegan

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