ME 30 MINUTES
COOK TIME 30 MINUTES
TOTAL TIME 1 HOUR
SERVINGS 16 SLICES
2 tablespoons apple cider vinegar
1 cup soy milk or other vegan milk
2 cups sugar (400g)
2 cups all-purpose flour (240g)
3/4 cup unsweetened cocoa powder (60g)
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon sea salt
1/2 cup + 2 teaspoons oil (100g + 2 teaspoons)
2 teaspoons vanilla extract
1 cup boiling water + 1 tbsp instant coffee mixed in until dissolved stir these together right before you need it so it's still hot
Vegan chocolate frosting
1 cup unsweetened cocoa powder
1/2 cup unsalted vegan butter (softened)
1 teaspoon vanilla extract
pinch sea salt
2 1/2 cups to 3 cups powdered sugar
1/3 cup vegan milk + 1 tablespoon extra if needed
Vegan Chocolate Cake
Grease and flour two 9" cake pans and line with parchment paper. It's essential so that the cake doesn't stick. If making an 8" cake, check the notes.
Heat oven to 350°F/180°C.
In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
Pour the batter equally into the cake pans and bake for 35 minutes. Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely
