How to make vegan chocolate cake

Pour 2.5 cups of soy milk into a bowl.

Add 1 tablespoon of vanilla extract to the soy milk.

Add 2 tablespoons of apple cider vinegar to the soy milk and whisk it together to make vegan buttermilk. Set aside for 2-5 minutes to curdle.

Pour the chocolate cake dry mix into a mixing bowl.

Add 2/3 cup of grapeseed oil to the dry mix.

Check the buttermilk; it should be curdled and thicker now.

Mix the ingredients on low speed to avoid splattering, then increase the speed after a minute.

Scrape the sides of the bowl to ensure thorough mixing.

Raise the bowl and mix again until well combined.

Lightly spray two round 8-inch pans with non-stick spray.

Divide the cake batter evenly between the two pans.

Preheat the oven to 350°F and place the pans on the bottom rack.

Bake for 40 minutes and check for doneness.

Remove the cakes from the oven and let them cool.

To make the chocolate frosting, combine 3.5 cups of powdered sugar and 1/4 cup of cocoa powder in a bowl.

Add 4 tablespoons of non-dairy milk, 2 teaspoons of vanilla extract, and 3 tablespoons of vegan butter to the bowl.

Mix the frosting for 2-3 minutes, adding more non-dairy milk if it's too thick.

Frost the first layer of the cooled cake with a thin layer of frosting.

Frost the top layer of the cake.

Frost the sides of the cake if desired.

Equipment Needed

Spice Level:

Dietary