Vegan Chocolate Cake

Incredibly soft, moist chocolate cake layers covered in rich chocolate frosting. It's easy to make, uses simple ingredients, and is completely eggless and dairy-free.

By @addictedtodates

Original recipe source

Cook time: 30 minutes

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cup cocoa powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1.5 cups sugar
• 1 cup almond milk
• 0.5 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 0 vegan butter
• 0 cocoa powder
• 0 powdered sugar
• 0 almond milk

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
3. In another bowl, whisk together the sugar, almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. To make the frosting, beat the vegan butter and cocoa powder together until smooth.
9. Gradually add the powdered sugar and almond milk, beating until the frosting is smooth and creamy.
10. Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top and spread frosting over the top and sides of the cake.