Indulge in the rich, decadent flavor of this Vegan Chocolate Cake. This recipe is designed to create a moist and fluffy cake that rivals any traditional chocolate cake, making it perfect for birthdays, celebrations, or simply satisfying your sweet tooth.

Ingredients

For the Cake:

• 1 ½ cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup (240ml) almond milk (or any non-dairy milk)
• ½ cup (120ml) vegetable oil or melted coconut oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Frosting:

• 1 cup (225g) vegan butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 cup (100g) unsweetened cocoa powder
• 2 teaspoons vanilla extract
• ¼ to ½ cup (60-120ml) almond milk (as needed for consistency)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine Wet Ingredients: In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Mix well.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter will be thick.
5. Add Boiling Water: Carefully stir in the boiling water. The batter will be quite runny; this is normal and helps create a moist cake.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat the softened vegan butter until creamy.
   • Gradually add in the powdered sugar and cocoa powder, mixing on low speed until combined.
   • Add vanilla extract and enough almond milk to achieve your desired frosting consistency. Beat on high speed until fluffy.
9. Frost the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
10. Serve and Enjoy: Your Vegan Chocolate Cake is now ready to be enjoyed! Slice and serve at room temperature.

Tips for Success

• Storage: Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to add chocolate chips to the batter or use different flavors of frosting like peanut butter or vanilla.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Chocolate Cake is sure to impress with its rich flavor and moist texture! Enjoy your baking adventure!