This Vegan Chocolate Layer Cake with Ganache is made on stove top and not baked in an oven! It comes together within minutes, is moist and decadent. soy-free, palm oil free. Vegan Soyfree Recipe. Jump to Recipe

You know Summer is eventually… eventually going to be here sometime and it will be too hot to start up the oven to bake up a chocolate cake. That’s when you can make this Chocolate Layer Cake for 1 or 2 in a pan! Or you can make it now. 🙂

This cake can served with the layers of ganache or frosting as a delicious dessert or serve the layers as breakfast pancakes. Super fun, quick and easy. A silky smooth ganache makes this is decadent treat. Use a nut butter chocolate frosting for variation.

This recipe makes two small 3 layer Chocolate cakes! Share or not :). The cakes or pancakes are lightly sweet and the ganache helps adds a more chocolate and sweet to the over cake for a great balance. This cake is soy and palm oil free with cocoa butter based chocolate.





So moist and perfect!

More Chocolate things from the blog.

Steps:

Make the cake batter. Heat a thick bottom skillet over medium heat. Place a cookie cutter on the skillet. Spray oil on the cutter and bottom. Pour a layer of batter in the cookie cutter. Cover and cook for 3 to 5 minutes.

You want to add a thin layer of batter, else the pancake will rise over the cookie cutter. The cookie cutter trick inspired from Brandi’s tall pancakes.

Once the edges start to look dry, using tongs, loosen the cookie cutter and remove.

Flip the pancake and cook for another 2 to 3 minutes.

Once the pancakes are ready, make your ganache or frosting. Layer the pancakes with enough ganache or frosting per layer. Pictured Ganache.

Even out over the entire layer cake if you like. Chill for 15 minutes or longer and serve.