Name: Vegan Chocolate Cake
Prep time: 31 min
Cook time: 73 min
Total time: 105 min
Yield: 12 servings
Ingredients: 1 cup unsweetened soy milk (at room temperature); 1 tbsp white vinegar; 2 cup all purpose flour; 1.5 cup granulated sugar; 1 cup alkalized cocoa powder; 2 tsp baking powder; 1.5 tsp baking soda; 0.5 tsp salt; 0.75 cup unsweetened applesauce; 0.5 cup espresso (at room temperature); 0.5 cup coconut oil (melted); 0.5 tbsp pure vanilla extract; 7.9 oz plant butter (at room temperature); 2.25 cup powder sugar; 0.75 cup alkalized cocoa powder; 0.3333333333333333 cup unsweetened soy milk (at room temperature); 1 tsp pure vanilla extract; 3.4 oz dark chocolate (melted)

Instructions

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1

Preheat oven to 3500F (1800C). Grease two cake pan (8 inch) with oil and line with parchment paper.
2

Mix unsweetened soy milk (1 cup) and white vinegar (1 tbsp) in a medium bowl. Set aside to curdle for 5 minutes.
3

Sift all purpose flour (2 cup), granulated sugar (1.5 cup), alkalized cocoa powder (1 cup), baking powder (2 tsp), baking soda (1.5 tsp), and salt (0.5 tsp) into a large bowl. Create a well in the center.
4

Add unsweetened applesauce (0.75 cup), espresso (0.5 cup), and coconut oil (0.5 cup) to the buttermilk mixture. Mix well.
5

Pour wet ingredients into dry ingredients. Mix until just combined, do not overmix.
6

Divide batter between prepared cake pans. Tap gently to level and remove air bubbles. Bake for 35 to 40 minutes until a skewer comes out clean.
7

Meanwhile, prepare frosting: beat plant butter (7.9 oz) with an electric mixer until fluffy.
8

Add powder sugar (2.25 cup), alkalized cocoa powder (0.75 cup), unsweetened soy milk (0.333 cup), and pure vanilla extract (1 tsp). Mix on low, then increase to high until smooth. Once dark chocolate (3.4 oz) has cooled slightly, mix it in.
9

Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely for 45 minutes.
10

Arrange 6 [parchment paper] squares in a circle on a [cake stand], wider than the cake. Place one cake on the stand.
11

Spread a layer of frosting on the first cake. Place the second cake on top, upside down. Frost top and sides with remaining frosting.
12

Carefully remove parchment paper squares.
13

Decorate with desired toppings. Enjoy!