The Best Vegan Chocolate Cake

Ingredients

Chocolate Cake

• 2 1/4 cups (281 g) all purpose flour
• 3/4 cup (63 g) unsweetened cocoa powder
• 1 1/2 cups (300 g) white sugar
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups (360 ml) vegan buttermilk (lemon juice mixed with soy milk)
• 3 tsp vanilla extract
• 1/2 cup (120 ml) canola oil
• 1 1/2 tbsp white vinegar
• 5 tbsp applesauce

Vegan Chocolate Buttercream

• 1 1/4 cups (284 g) vegan butter
• 3 1/2 cups (420 g) powdered sugar
• 3/4 cup (63 g) unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp soy milk

Instructions

1. Preheat the oven to 350°F (180°C). Spray two 9-inch baking pans with non-stick spray and line the bottoms with a circle of parchment paper. Set aside.
2. Sift the flour and the cocoa powder into a mixing bowl. Add the sugar, baking soda and salt.
3. Add 1 1/2 tbsp lemon juice to a measuring jug and then add soy milk up to the 1 1/2 cup (360 ml) line. Let it curdle into vegan buttermilk.
4. Add the vegan buttermilk, vanilla, oil, vinegar and applesauce and mix in. Use a hand whisk to remove any large lumps.
5. Divide the batter between the two prepared cake pans.
6. Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
7. Let the cake layers cool for a few minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
8. Make the frosting: add the vegan butter, powdered sugar, cocoa powder, salt, vanilla and half the soy milk to the bowl of an electric mixer. Start at slow speed and gradually increase until thick and smooth. Add the remaining soy milk only if needed.
9. Frost the cooled cakes and decorate with chocolate shavings.

Notes

• Handwritten checkmark on the original.
• Almond milk works for the buttermilk and the frosting.
• Another vegetable oil works instead of canola; melt coconut oil first if using it.
• Apple cider vinegar can replace the white vinegar.

Source: Loving It Vegan