Ingredients:
For the Cake:
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup almond milk (or any plant-based milk)
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½ cup vegetable oil (or melted coconut oil)
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1 tablespoon apple cider vinegar (or white vinegar)
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2 teaspoons vanilla extract
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1 cup hot water or coffee (for a richer flavor)
For the Frosting:
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1 ½ cups powdered sugar
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½ cup vegan butter (at room temperature)
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½ cup unsweetened cocoa powder
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2-4 tablespoons almond milk (or any plant-based milk)
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1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
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Preheat your oven to 350°F (175°C).
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Lightly grease and flour two 8-inch round cake pans or line them with parchment paper.
2. Prepare the Dry Ingredients:
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In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
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Whisk to combine thoroughly.
3. Mix the Wet Ingredients:
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In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
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Stir until well combined.
4. Combine Wet and Dry Ingredients:
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Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
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Pour in the hot water or coffee and mix until the batter is smooth. The batter will be thin, but that’s normal.
5. Bake the Cake:
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Divide the batter evenly between the two prepared cake pans.
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Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Prepare the Frosting:
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In a mixing bowl, beat the vegan butter until smooth and creamy.
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Sift in the powdered sugar and cocoa powder, and beat on low speed until combined.
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Add the vanilla extract and 2 tablespoons of almond milk, then beat until smooth and fluffy.
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Add more almond milk, one tablespoon at a time, until the frosting reaches your desired consistency.
7. Frost the Cake:
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Once the cakes are completely cool, spread a layer of frosting on top of one cake layer.
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Place the second layer on top and frost the top and sides of the cake.
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Decorate as desired with vegan chocolate shavings, berries, or nuts.
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Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
