Vegan Chocolate Cake
Ingredients
- 2 1/2 cups of all purpose flour
- 1 3/4 cups of organic cane sugar or granulated sugar
- 3/4 cup of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoons of baking soda
- 1 teaspoon of salt
- 1 teaspoon of espresso powder
- 2/3 cup of melted coconut oil
- 1 1/2 tablespoons of apple cider vinegar
- 1 teaspoon of vanilla
- 1/2 teaspoon of almond extract
- 1/2 cup of apple sauce unsweetened, at room temperature*
- for the frosting:
- 3 cups powdered sugar
- 1/2 cup vegan butter
- 1/2 cup cocoa powder
- 2 tsp vanilla
- 4 tbs plantbased milk
Preparation
Pre-heat your oven to 350 degrees F and generously spray 2 cake pans with cooking spray. I used 8×8 pans but 9×9 will also work
In a small bowl or measuring cup, stir together the apple cider vinegar and plantbased milk. Set aside
In the bowl of a stand mixer (or a large bowl with an electric mixer or even just a whisk), combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Mix
Add in the oil, plantbased milk/ apple cider vinegar mixture, vanilla, almond extract, and apple sauce. Mix until just combined (be careful not to over mix), scrapping down the sides as needed
Pour the batter evenly between your 2 cake pans and bake for 33-38 minutes. Mine were perfect around 35 minutes but you’ll know they’re done when a toothpick inserted in the middle comes out clean. Let the cakes cool completely before frosting. Optional: cut the dome off of the cake so that the top is flat
Make the frosting by combining all of the ingredients in a large bowl. Whisk (I used an electric mixer) until it becomes lighter in color and is fluffy and creamy, about 2-3 minutes