Easy Vegan Chocolate Cake

Ingredients

• 1 1/2 cups All-Purpose Flour ((188g))
• 1/2 cup Cocoa Powder ((43g) Unsweetened)
• 1 cup White Granulated Sugar ((200g))
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 Flax Egg (1 Tbsp Ground Flaxseeds + 3 Tbsp Hot Water*)
• 1 cup Soy Milk ((240ml) or other non-dairy milk)
• 2 tsp Vanilla Extract
• 1/3 cup Canola Oil ((80ml) or Vegetable Oil)
• 1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
• 1 Recipe Vegan Chocolate Frosting
• 1/2 Recipe Vegan Chocolate Buttercream Frosting

Instructions

1. 1

   Preheat your oven to 350°F (180°C). Spray two 7-inch cake pans (see notes for different cake pan sizes*) with non-stick spray and line the bottoms with circles of parchment paper. Set aside.

2. 2

   Sift the flour and cocoa powder into a mixing bowl and add the sugar, baking soda and salt. Mix together.

3. 3

   Prepare your flax egg by mixing one tablespoon of flaxseed meal with 3 tablespoons of hot water and leave to sit for a minute or so to become gloopy.

4. 4

   Add your flax egg, soy milk (or other non-dairy milk), vanilla extract, oil and vinegar to the mixing bowl and mix in. Don't overmix.

5. 5

   Divide the batter evenly between the prepared cake pans.

6. 6

   Place into the oven to bake for 25 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.

7. 7

   Allow the cakes to cool in the cake pans for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.

8. 8

   Frost with our vegan chocolate frosting or a half batch of our vegan chocolate buttercream frosting.