Vegan Chocolate Cake

Ingredients

• Cake:
• 2 cups (250 g) all-purpose flour
• 1¾ cups (350 g) granulated sugar
• ¾ cup (75 g) unsweetened cocoa powder (Dutch-processed for deeper flavour)
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240 ml) unsweetened plant milk (oat or soy)
• 1 tbsp apple cider vinegar
• ½ cup (120 ml) neutral oil
• 2 tsp pure vanilla extract
• 1 cup (240 ml) hot strongly brewed coffee
• Frosting:
• 1 cup (225 g) vegan butter, softened
• ½ cup (50 g) unsweetened cocoa powder
• 3 cups (360 g) powdered sugar, sifted
• 3–4 tbsp unsweetened plant milk
• 1 tsp pure vanilla extract
• Pinch of salt

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line with parchment.

2. 2

   Stir the vinegar into the plant milk. Let sit for 5 minutes.

3. 3

   In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

4. 4

   Add the curdled plant milk, oil, and vanilla. Whisk until smooth.

5. 5

   Pour in the hot coffee and whisk just until incorporated. The batter will be very thin — this is correct.

6. 6

   Divide between the prepared pans.

7. 7

   Bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).

8. 8

   Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

9. 9

   For the frosting: beat the vegan butter for 2 minutes until light. Add cocoa and powdered sugar in batches, alternating with the plant milk. Add vanilla and salt. Beat for 3 minutes until fluffy.

10. 10

    Frost the cooled layers and stack.