The Best Vegan Chocolate Cake
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 3/4 cup granulated sugar
- 3/4 cup cocoa powder
- Baking powder 2 teaspoons
- Baking powder 1 1/2 teaspoons
- 1 teaspoon salt
- 1/2 cup canola oil or melted coconut oil
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup of boiling water
frozen chocolate buttercream
- 1 cup cocoa powder
- 1 1/2 cups vegan butter, preferably a soft baking stick
- 4-5 cups of powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 to 1/2 cup unsweetened almond milk
for chocolate cake
Preheat oven to 350 degrees F and grease two 9-inch cake pans. Also, to make it easier to remove the cake later, line it with parchment paper and sprinkle it lightly with flour.
Measure out 1 cup of unsweetened almond milk and add 1 tablespoon of vinegar. Stir slowly and set aside until solidified.
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Stir well.
Then add the oil, applesauce, vanilla, almond milk, and vinegar mixture. Mix with a hand mixer (or stand mixer with paddle attachment) on medium speed until well combined.
Reduce the speed and carefully pour in the boiling water, continuing to mix it with the cake batter until well mixed. At this point, the dough will look very runny. That’s how it should be, believe me!
Divide the batter evenly between the cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. After cooling in the mold for 10 minutes, carefully remove the cake from the mold and allow to cool completely before frosting.
For chocolate buttercream frosting
Place the cocoa powder in a large bowl (I wipe out the cake bowl and use it for the frosting). Whisk well to remove lumps.Add the softened vegan butter and mix with a hand mixer until creamy and everything is well combined. Add half of the powdered sugar and half of the almond milk and mix until well combined. Add the remaining powdered sugar and vanilla extract. Start mixing on low speed, then increase to high speed. Mix until foamy and well mixed.
If the frosting seems too dry, add more milk, 1 to 2 tablespoons at a time. If the frosting is too wet to hold its shape, add more powdered sugar until it thickens.
Frost the cake using an icing spatula or simply a butter knife.