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Vegan Chocolate Cake

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

We have not tested any gluten-free flours with this vegan chocolate cake recipe, so please proceed with caution. If you do experiment, try it with one of the best gluten-free flour blends on the market. Just double-check that the flour blend is vegan-friendly too.

Ingredients:
  • 2 cups unsweetened non-dairy milk
  • 1 tablespoon plus 1 teaspoon cider vinegar
  • 1/3 cup canola oil
  • 1-1/2 cups sugar
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 tablespoon instant coffee granules, optional
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3-1/2 cups confectioners' sugar
  • 1/3 cup baking cocoa
  • 1 cup vegan butter-style sticks, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened non-dairy milk
Directions:
  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment.
  2. In a liquid measuring cup, combine non-dairy milk and vinegar; set aside.
  3. In a large bowl, beat oil, sugar, applesauce and vanilla extract until well blended. In another large bowl, sift together flour, cocoa, instant coffee, if desired, baking powder, baking soda and salt; gradually add to sugar mixture, alternating with milk/vinegar mixture, beating until smooth.
  4. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat vegan butter and vanilla extract until blended. Beat in confectioners' sugar mixture alternately with non-dairy milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
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