Name: Vegan Chocolate Cake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 16 servings
Ingredients: 2 tbsp apple cider vinegar (for curdling the milk); 1 cup soy milk (unflavoured); 2 cup sugar (granulated); 2 cup all purpose flour (sifted); 0.75 cup cocoa powder (unsweetened); 1 tsp baking powder; 2 tsp baking soda; 1 tsp sea salt; 0.5 cup oil (neutral flavoured); 2 tsp oil (extra); 2 tsp vanilla extract; 1 cup water (boiling); 1 tbsp instant coffee (dissolved in boiling water); 1 cup cocoa powder (unsweetened); 0.5 cup plant based butter (softened); 1 tsp vanilla extract; 1 pinch sea salt; 3 cup powdered sugar (plus more for thickness); 0.33 cup vegan milk (as needed for consistency)

Instructions

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1

Preheat oven to 350°F and grease two 9-inch cake pans, lining them with parchment paper.
2

In a small bowl, stir the apple cider vinegar (2 tbsp) into the soy milk (1 cup) and set aside for 5 minutes until curdled.
3

In a large bowl, whisk together sugar (2 cup), all purpose flour (2 cup), cocoa powder (0.75 cup), baking powder (1 tsp), baking soda (2 tsp), and sea salt (1 tsp).
4

Add the milk mixture, oil (0.5 cup), oil (2 tsp), vanilla extract (2 tsp), water (1 cup), and instant coffee (1 tbsp). Beat with an electric whisk for 2 minutes until just combined.
5

Pour batter equally into pans and bake for 35 minutes. Allow to cool in pans for 30 minutes before transferring to a wire rack.
6

For the frosting, combine cocoa powder (1 cup), plant based butter (0.5 cup), powdered sugar (2.5 cup), vanilla extract (1 tsp), sea salt (1 pinch), and half of the vegan milk (0.33 cup) in a mixer. Beat on slow, then increase speed, adding the remaining powdered sugar (0.5 cup) and milk as needed until smooth and thick.
7

Place one cooled cake on a platter, frost the top and sides, then top with the second cake and cover entirely with the remaining frosting.