Ingredients
Cake
- 2 ½ cups all-purpose flour
- 2 ½ cups white sugar
- 1 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 ⅔ cups plant-based milk (soy or oat recommended)
- ⅔ cups light oil (canola or vegetable)
- 2 tablespoons apple cider vinegar or lemon juice
- 1 tablespoon vanilla extract
Frosting
- 1 cup firm vegan butter (or ½ cup vegan butter + ½ cup vegetable shortening)
- 1 ¼ cups powdered sugar
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons plant-based milk (as needed)
Instructions
- Prep the pans: Preheat your oven to 350°F (180°C). Lightly grease two 8- or 9-inch round cake pans and line the bottoms with parchment paper circles to ensure easy removal after baking.
- Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, Dutch-process cocoa powder, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
- Mix the wet ingredients: In a separate bowl, whisk together the plant-based milk, light oil, apple cider vinegar (or lemon juice), and vanilla extract until smooth and uniform.
- Combine: Pour the wet ingredients into the dry ingredient bowl and mix gently until just combined. It’s okay if the batter has some small lumps; avoid overmixing to maintain a light and fluffy texture in the cake.
- Bake: Evenly divide the batter between the prepared pans. Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans before moving on to frosting.
- Make the frosting: Using a stand mixer or large bowl, beat the vegan butter until it becomes light and fluffy. Gradually add the powdered sugar, cocoa powder, and vanilla extract, continuing to mix until smooth and creamy. If the frosting is too thick, add plant-based milk one tablespoon at a time until it reaches a spreadable consistency.
- Frost: Once the cakes are completely cooled, run a knife around the edges of the pans and carefully flip the cakes out. Remove the parchment paper. Place one cake layer on a serving plate and spread one-third of the frosting evenly on top. Add the second cake layer and frost the top and sides if desired. Chill briefly if the frosting feels too soft.
- Serve: Store the finished cake in the refrigerator or a cool place until ready to serve. The cake will stay fresh for 5 to 7 days when refrigerated.
Notes
- Using apple cider vinegar or lemon juice helps the cake rise without leaving a flavor.
- If vegan butter is too soft or unavailable, substitute half of it with vegetable shortening for better frosting stability.
- Be cautious not to overmix the batter to avoid a dense cake texture.
- Ensure the cakes are completely cool before frosting to prevent melting the vegan buttercream.
- This cake can be stored in the fridge for up to a week, making it great for advance preparation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
