Vegan Chocolate Cake
Ingredients
The cake
-
2
tablespoons
apple cider vinegar
-
1
cup
soy milk or other vegan milk
-
2
cups
sugar
-
2
cups
all-purpose flour
-
¾
cup
unsweetened cocoa powder
-
1
teaspoon
baking powder
-
2
teaspoons
baking soda
-
1
teaspoon
sea salt
-
½
cup
oil
-
2
teaspoons
vanilla extract
-
1
cup
boiling water
-
1
tablespoon
instant coffee
The frosting
-
1
cup
unsweetened cocoa powder
-
½
cup
unsalted vegan butter
-
1
teaspoon
vanilla extract
-
a pinch
sea salt
-
2½ to 3
cups
powdered sugar
-
⅓
cup
vegan milk
Instructions
- Preheat the oven to 350°F (180°C) and prepare two 9-inch cake pans.
- Combine apple cider vinegar and soy milk in a bowl and set aside to curdle.
- In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, and salt.
- Add the curdled milk mixture, oil, vanilla extract, and instant coffee to the dry ingredients and mix until combined.
- Divide the batter between the prepared cake pans and bake for 35 minutes.
- Let the cakes cool in the pans for 30 to 60 minutes before transferring to a wire rack to cool completely.
- For the frosting, mix cocoa powder, vegan butter, powdered sugar, vanilla, sea salt, and vegan milk until smooth.
- Frost the top of one cooled cake layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate as desired and serve.
Nutrition Facts (estimated)
Servings
16 slices
Calories
348
Total fat
13g
Total carbohydrates
62g
Total protein
4g
Sodium
442mg
Cholesterol
0mg
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