The Most Amazing Vegan Chocolate Cake

Ingredients

• 2 cups All Purpose Flour ((250g))
• 3/4 cup Cocoa Powder ((63g) Unsweetened)
• 2 cups White Granulated Sugar ((400g))
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Salt
• 1 tsp Instant Espresso Powder
• 1 cup Vegan Buttermilk ((240ml) 1 Tbsp Apple Cider Vinegar + Soy Milk up to the 1 cup line*)
• 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal + 6 Tbsp Hot Water*)
• 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
• 2 tsp Vanilla Extract
• 1 cup Boiling Hot Water ((240ml))
• 1 Recipe Vegan Chocolate Buttercream Frosting

Instructions

1. 1

   Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans (*see notes) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.

2. 2

   Sift all purpose flour and cocoa powder into a mixing bowl and add white granulated sugar, baking soda, baking powder, salt and instant espresso powder. Mix together.

3. 3

   Prepare your vegan buttermilk. Add apple cider vinegar to a measuring jug and then add soy milk up to the 1 cup (240ml) line. Let it curdle into vegan buttermilk.

4. 4

   Prepare the flax eggs. Add 2 tablespoons of ground flaxseed to a bowl and add 6 tablespoons of hot water. Let it sit for a minute to thicken and become gloopy.

5. 5

   Add the vegan buttermilk to the mixing bowl along with the flax eggs, oil and vanilla extract. Stir into a thick batter. Don't over-mix.

6. 6

   Add hot water and whisk it in with a hand whisk. The batter will be thin but this is exactly how it is supposed to be.

7. 7

   Divide the batter evenly between the two prepared 8-inch cake pans.

8. 8

   Bake for 35 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

9. 9

   Let the cakes cool in the cake pans for a few minutes before removing from the cake pans and transferring to a wire cooling rack to cool completely before frosting.

10. 10

    Frost with vegan chocolate buttercream frosting.