This vegan chocolate vanilla cake consists of fluffy, soft and moist cake layers, layered with nut nougat cream (Nutella mousse filling) and covered with chocolate ganache. Make this easy recipe ahead, then you’ll have a dreamy cake for birthdays or other occasions without much effort!
In a mixing bowl, beat the dairy-free cream with a hand mixer until stiff, sprinkling in the San-apart.
In another mixing bowl, mix the vegan cream cheese and vegan Nutella until smooth. Then gently fold the whipped cream into the nut nougat cream cheese. Cover and refrigerate overnight.
Put the chopped chocolate in a heatproof bowl and set aside.
Heat the dairy-free cream in a small saucepan until it almost comes to a boil. Then pour over the chopped chocolate and set aside for about 5 minutes.
Add the powdered sugar and stir until you have a smooth ganache. Then place in the refrigerator overnight as well.
Assembling the cake
The next day, place a chocolate cake layer on a serving plate (use a cake ring if needed) and spread ⅓ of the nut nougat filling evenly on top. Then place a vanilla cake layer on top and repeat the process until the cream and cake layers are used up.
Finally, spread the entire cake with the chocolate frosting (put the rest in a piping bag and keep it in the fridge for decoration). Then chill the cake for at least 3 hours (or overnight).
Drip & Decoration
Melt the chopped chocolate with the vegan butter slowly over a water bath. Then, using a piping bag or teaspoon, slowly pour the ganache over the edge of the cake.
Use the remaining chocolate frosting to pipe pretty swirls onto the cake and decorate with cocoa powder and berries as desired.
More helpful information about the recipe, including tips on making ahead, storing, freezing, and ingredients are mentioned in the blog post above!
Nutrition is calculated automatically and should be used as estimate.