My favorite dessert: Vegan Chocolate Cake

This vegan chocolate cake is both simple and delicious, perfect for any occasion.

Ingredient

- 1.5 cups all-purpose flour

- 1 cup sugar

- 1/4 cup unsweetened cocoa powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup water

- 1/3 cup vegetable oil (such as canola oil or coconut oil)

- 1 tablespoon apple cider vinegar

- 2 teaspoons vanilla extract

Step 1

Pre-heat oven to 350 degrees F. Spray two 8-inch cake pans with cooking spray and gently dust with cocoa powder.

Step 2

In a mixing bowl, add the almond milk and vinegar and allow to sit for 5 minutes. Mix in the applesauce and coconut sugar.

Step 3

Add the oil and vanilla and beat until it lightens a bit. In another bowl, whisk together the remaining dry ingredients.

Step 4

Add to the batter and mix until just combined. Pour the batter in the prepared pans, evenly dividing the batter between the two. Bake for 28-35 minutes or until the centers are cooked and springy.

Step 5

Place cakes in the fridge to cool completely before generously frosting with Vegan Chocolate Buttercream. Store leftovers in an airtight container. Cake stores well in the fridge for up to 4 days or in the freezer for up to 4 weeks.

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