This chocolate tuxedo cake, a delicious black and white chocolate cake, is made with sweet potato or pumpkin puree, no eggs, and no oil. Rich and fudgy, this cake is easy to make, super moist, and perfect for every day or any holiday.
Coat the inside of two (6-inch round) cake pans with butter, coconut oil or a non-stick spray. Dust with cocoa powder.
Activate your milk by adding the vinegar or lemon juice to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely texture.
Make cake
To a large mixing bowl, add the flour, cocoa, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
1 ½ cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 cup organic cane sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
Add in the curdled milk, veggie puree, apple sauce and vanilla.
1 cup dairy free milk, 1 tablespoon lemon juice, ⅓ cup pumpkin puree, 3 tablespoon unsweetened apple sauce, 2 teaspoon vanilla extract
Mix with a hand-mixer or hand whisk until combined, but don't overmix.
Pour the batter evenly into prepared cake pans.
Bake 2 (6 inch round) cakes for 30 minutes.
6-inch round cake pan
Let cool for a ten minutes in pans, then put cakes onto a cooling rack to cool completely before frosting.
Make frosting
Make both frostings, the chocolate and vanilla. You can make my white frosting recipe found here, and make the chocolate frosting listed on this card.
1 batch my white frosting recipe or your own favorite
To make this chocolate frosting recipe, add powdered sugar, cocoa powder, vegan butter, vanilla extract and 2-5 tablespoon of the milk to a large mixing bowl.
Use a hand-mixer or an electric mixer to combine. Add the milk gradually until you have a creamy consistency. You can add more or less milk, but be careful, it can turn too liquidy very fast.
If your frosting seems too liquidy, add powdered sugar; if it is too thick, add milk a teaspoon at a time. The final frosting should be spreadable.
Frost cakes. To make a Tuxedo Cake, apply the white frosting to the bottom layer only, not on the sides.
Then put the second layer on top and frost with chocolate frosting that on top and sides. Add rosettes or other detail.
Decorate Cake with Gold Detail
Because it's a Tuxedo Cake, I painted it with gold detail. To do that, mix 2 parts gold dust and 1 part vodka in a bowl.
Use a clean pastry brush to paint on gold detail. The alcohol quickly evaporates.
Store
To store cakes in the freezer for a month, pack them unfrosted in a sealed container.Once frosted, the cake is fine at room temperature and covered for about 2 days and then they begin to dry out.
Notes
1. Oil-replacer. I used a veggie puree. Any vegetable puree can be used, including sweet potato puree, or pumpkin puree. I use purees that are canned, organic, have only the vegetable in the ingredients.2. Egg-replacer. I used apple sauce but you can also use 3 tablespoon of aquafaba.3. Use dark cocoa. I used a quality unsweetened cocoa powder with this cake, and to deepen the contrast, I used darker cocoa.4. Storage. Store your Tuxedo cake frosted and covered for 3 days in the refrigerator. Or freeze it wrapped in paper, and sealed in a container either frosted or unfrosted.