Vegan Chocolate Cake

Add 2 cups of almond milk to a small bowl.

Add 1 tablespoon of apple cider vinegar to the almond milk and stir. Set aside.

Measure out 2 cups of all-purpose flour and add to a mixing bowl.

Add 1 and 3/4 cups of sugar to the mixing bowl.

Add 3/4 cup of cocoa powder to the mixing bowl.

Add 1 and 1/2 teaspoons of baking soda to the mixing bowl.

Add 2 teaspoons of baking powder to the mixing bowl.

Add 1 teaspoon of salt to the mixing bowl and mix the dry ingredients together.

Add 1/2 cup of avocado oil to the mixing bowl.

Add 2/3 cup of applesauce to the mixing bowl.

Add 1 tablespoon of vanilla extract to the mixing bowl.

Add the thickened almond milk to the mixing bowl and mix everything together with a hand mixer on medium speed.

Lower the mixing speed and slowly pour in 1 cup of boiling hot water while mixing.

Pour the batter into a large measuring cup.

Line two 9-inch cake pans with parchment paper and grease the sides.

Pour the batter evenly into the two cake pans, about 2 and 1/4 cups per pan.

Bake the cake in the oven for about 30 minutes.

For the frosting, add room temperature butter to a mixing bowl and mash it down with a spatula.

Add 1 cup of cocoa powder, 2 teaspoons of vanilla extract, and 1/4 cup of almond milk to the mixing bowl and mix on low speed.

Gradually add in 5 cups of powdered sugar in batches while mixing.

Turn the mixer to high and mix until the frosting has a whipped texture.

Take the cakes out of the oven after 30 minutes and let them cool before icing.

Ice the cooled cakes with the prepared frosting.

Equipment Needed

Spice Level:

Dietary