Vegan Chocolate Cake
Rich, moist vegan cake isn't the easiest thing to pull off, but with this recipe you'll get it right every time! It's perfect for when you want something everyone will love.
Ingredients
For the cake:
- 2 teaspoons instant coffee
- 2 Tablespoons hot water
- 2 ½ cups soy milk
- 2 teaspoons apple cider vinegar
- 1 ½ cups sugar
- ⅔ cup canola oil
- 1 Tablespoon vanilla
- 2 cups gluten-free flour, such as Bob’s Red Mill
- ⅔ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon xantham gum
For the frosting:
- 1 cup Earth Balance vegan butter substitute, at room temperature
- 3 ½ cups powdered sugar
- ⅓ cup brown sugar
- 1 ½ teaspoons water
- 1 teaspoon vanilla
Instructions
Preheat oven to 325°. In a large bowl, stir together the instant coffee and hot water until it dissolves. Add the dairy-free milk, vinegar, and set aside to let it curdle. Add sugar, oil, and vanilla, and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add half of the dry ingredients to the wet ingredients and beat, then add the other half and mix until well combined. Grease and line two 9-inch baking pans with parchment paper and add the batter evenly between the two. Bake for 20 to 30 minutes until a toothpick inserted comes out clean.
Cream vegan butter and slowly add powdered sugar, mixing until it’s incorporated. Microwave the brown sugar and the water for 30 to 60 seconds until the sugar dissolves and begins to bubble. Once it has cooled, add to the butter mixture and mix on high until well blended. Stir in the vanilla.
Once the cake is cooled, frost the bottom layer, add the second layer, and frost fully.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/vegan-chocolate-cake/