A Classy Checkerboard Cake with a Vegan Twist

A Classy Checkerboard Cake with a Vegan Twist

Whether you’re a fan of Queen’s Gambit, like playing chess, or simply interested in adding a dramatic flair to your baking ventures, you will love this cake. I mastered the art of edible checkerboard by baking it over the weekend with my plant-powered baking staples and dash of creativity.

This deceptive dessert looks like an ordinary chocolate cake, but each slice presents an intricate design of a four-tier chocolate cake.  Making your served slices the talk of the table.

I felt like an architect plus baker while experimenting with this venture because one wrong move could cause the whole cake to crumble.

Yet, all the hard work paid off in the form of this nutritiously delicious dessert and its chocolaty goodness.

What’s inside this tasty treat?

My cake strikes the perfect balance between a vegan vanilla sponge cake and chocolate cake.  The batter is an alchemical combination of vegan substitutes that give this cake its soft, velvety texture and swoon-worthy taste. My homemade chocolate icing completes the chocolaty creation.

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A Classy Checkerboard Cake with a Vegan Twist

A Classy Checkerboard Cake with a Vegan Twist

This deceptive dessert looks like an ordinary chocolate cake, but each slice presents an intricate design of a four-tier chocolate cake. Making your served slices the talk of the table.

  • Prep Time: 4 hours
  • Cook Time: 35 minutes
  • Total Time: 4 hours, 35 minutes
  • Yield: 10-12 servings 1x
  • Author:
  • Joyce Mrad

Scale

Ingredients

VANILLA CAKE:

  • 1¾ cup cake flour
  • 1¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 240 ml almond milk
  • 1 tbsp apple cider vinegar vinegar
  • ½ cup fine sugar (Adjust to taste)
  • ½ cup coconut oil
  • 1 tsp vanilla extract

CHOCOLATE CAKE:

  • 1¾ cup cake flour
  • 1¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 2½ tbsp cacao powder
  • 240 ml almond milk
  • 1 tbsp apple cider vinegar
  • ½ cup fine sugar
  • ½ cup coconut oil
  • 1 tsp vanilla extract

CHOCOLATE BUTTERCREAM:

  • 1 cup plant-based butter, softened to room temperature
  • 3 and 1/2 cup icing sugar  (sifted)
  • 1/2 cup cacoa powder
  • 3 tbsp soymilk milk
  • 1/8 tsp salt
  • 2 tsp pure vanilla extract

Instructions

  1. Preheat your oven at 180°C and prep baking pans with grease.
  2. Mix almond milk and vinegar. Stir well and then set aside for 5 mins.
  3. Sift dry ingredients (cake flour, baking powder, baking soda, and salt).
  4. Add sugar, oil, and vanilla extract in a large mixing bowl. Whisk vigorously until combined. Then gradually add the dry batter and milk mixture. Stir between intervals to ensure that the batters mix well.
  5. Use a spatula to avoid over-mixing after adding the last batch. Mix evenly before shifting batter to a 7-inch pan lined with parchment paper.
  6. Bake until the toothpick comes out clean (Approx. 35 mins).
  7. Set aside to cool before slicing it.
  8. Repeat steps to bake the chocolate cake with a simple addition of cacao powder.
  9. Allow cakes to cool and then trim the tops of the domed surface and ensure that both cakes have the same height. Slice them into a half.
  10. Use a 6” cookie cutter to cut a circle out of each cake. Then a 4” cookie cutter to create a circle out of the newly formed 6” cake.
  11. Use a 2” cookie cutter to cut the 4” cake.
  12. Repeat until you’ve used the cookie cutters on the whole cake.
  13. Stack cakes by inserting the outline of the 6” cake on a serving plate and then topping it with 4” cake, followed by 2” cake. Spread a thin layer of frosting.
  14. Repeat the previous step to stack the next layer with alternating colors.
  15. Continue until you assemble four layers of your checkerboard cake.
  16. Complete frosting and garnish as desired.
  17. Refrigerate before serving (1 hr).

CHOCOLATE BUTTERCREAM:

  • Soften your butter by letting it sit at room temperature for 1 hr. That way, it doesn’t form any clumps when you combine it with sugar.
  • Beat butter in a large mixing bowl. (30 secs)
  • Sift and add ½ cup of sugar one at a time to prevent lumps.
  • Add in the cacao powder,  salt and vanilla extract. Mix on low speed until just combined.
  • Check your buttercream. If you find it too thick, you can add a tablespoon of milk one at a time, till the buttercream reaches the desired consistency.

Keywords: Checkerboard Cake, Chocolate Checkerboard Cake Recipe, Vegan Checkerboard Cake, Eggless Checkerboard Cake, Chocolate Cake, Vegan Chocolate Cake, Vanilla Cake, Vegan Vanilla Cake, Vegan Frosting, Chocolate Buttercream Frosting, Creamy Chocolate Frosting, Chocolate Buttercream , Vegan Chocolate Buttercream

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