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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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