Easy Vegan Chocolate Cake

Combine 1 cup almond milk with 1 tablespoon apple cider vinegar, stir, and set aside.

In a bowl, add 1 1/2 cups all-purpose flour, 1 cup cane sugar, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1 teaspoon baking soda. Whisk together until evenly combined.

Measure out 1/2 cup coconut oil when it is solid, then melt it in the microwave for a few seconds.

Add the melted coconut oil, the almond milk mixture, and 1/2 cup applesauce to the dry ingredients. Mix together with a big wooden spoon, scraping the bottom to ensure no flour is hiding.

Grease and flour a baking pan by rubbing coconut oil on the inside with a paper towel, then sprinkle flour and tap it around to stick to the oil. Dump excess flour in compost.

Pour the cake batter into the prepared pan and smooth out the top with a spoon if needed.

Bake the cake in a preheated oven (temperature not specified) until done.

Prepare the frosting by combining 2 cups powdered sugar, 1/4 cup cocoa powder, 1/4 cup almond milk, and 1/2 cup vegan butter. Use a hand mixer to beat until smooth and creamy.

Let the cake cool fully before frosting, ideally overnight.

Once cooled, cut the cake in half, spread frosting on the first layer, place the second layer on top, and cover the entire cake with frosting.

Equipment Needed

Spice Level:

Dietary