Best Vegan Chocolate Cake
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil or melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup boiling water
Frosting
- 1 cup cashews
- 5 dates (pits removed)
- 1/2 cup plant milk (we used soy milk)
- 1 teaspoon pure vanilla extract
- 1/4 cup raw cacao powder or cocoa powder
- 1/2 cup icing sugar
Preparation
Preheat oven to 350 degrees F and grease two 9-inch cake pans.
Measure 1 cup milk and add the tablespoon of vinegar to it, stir slightly and set aside to curdle.
In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt, then whisk well to combine.
Add the oil, applesauce, vanilla and almond milk and vinegar mixture, then mix on medium speed with a hand mixer or stand mixer with the paddle attachment until well combined.
Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined; the batter will seem very runny at this point, but that is how it should be.
Divide the batter evenly between the cake pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
Frosting
Cover cashews and dates with boiling water in a bowl and let sit for 45 minutes.
Add them to a blender and blend until smooth.
Add plant milk, vanilla extract, cocoa powder and icing sugar, then blend until smooth.
Scrape into a bowl and cool in the fridge.
Ice the cake with a spatula.
