Vegan Chocolate Cake

Preheat oven to 350°F (177°C). Prep two 9" cake pans with nonstick spray or vegan butter and parchment paper. Combine non-dairy milk (1 cup), apple cider vinegar (1 tbsp), and vanilla extract (2 tsp) for vegan buttermilk. Set aside.

In a large bowl, whisk together all purpose flour (2.5 cups), vegan cane sugar (2 cups), unsweetened cocoa powder (1 cup), baking powder (2 tsp), baking soda (1.5 tsp), and salt (1.5 tsp). Add boiling hot water (1.5 cups), neutral oil (0.75 cup), and the vegan buttermilk. Mix with a spatula until just combined. The batter will be loose and thin.

Evenly split batter into prepared pans. Bake for 33-37 minutes (check at 30 minutes) until a toothpick comes out clean. Cool for 15 minutes in pans, then transfer to a cooling rack to cool completely before frosting. Start 33m timer

In a large bowl, cream together dairy free butter (1.5 cups) and unsweetened cocoa powder (1 cup) for 1 minute until well-combined. Start 1m timer

Add 2.5 cups powdered sugar, 0.25 cup non-dairy milk, and vanilla extract (2 tsp). Mix on low, then whip on high for 1 minute. Repeat with remaining powdered sugar (2.5 cups) and non-dairy milk (0.25 cup). Start 1m timer

Adjust frosting consistency: add 1 tbsp non-dairy milk if too dry, or 1 tbsp powdered sugar if too wet, until desired stiffness is reached. Spread or pipe onto cooled cake.