Vegan chocolate layer cake

 Vegan chocolate layer cake

Ingredients:

2 and 1/4 cups (270g) all-purpose flour
1 cup (200g) granulated sugar
3/4 cup (65g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) unsweetened almond milk
1/2 cup (120ml) vegetable oil
2 teaspoons vanilla extract
1 tablespoon white vinegar
1 cup (240ml) warm water
Frosting:
1 cup (240g) non-dairy butter, at room temperature
3 and 1/2 cups (420g) powdered sugar
1/2 cup (40g) unsweetened cocoa powder
1 teaspoon vanilla extract
2-3 tablespoons non-dairy milk, as needed

Instructions:

Preheat the oven to 350°F (180°C). Grease and flour two 9-inch (23cm) round cake pans.

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.

In a separate mixing bowl, whisk together the almond milk, vegetable oil, vanilla extract, and white vinegar. Gradually stir the wet ingredients into the dry ingredients, then slowly pour in the warm water, stirring until the batter is smooth.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

To make the frosting, beat the non-dairy butter in a large mixing bowl until creamy. Gradually stir in the powdered sugar, cocoa powder, vanilla extract, and non-dairy milk, adding more milk as needed, until the frosting is smooth and spreadable.

Once the cakes are completely cool, place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top, and spread frosting over the top and sides of the cake.

Note: You can serve the cake as is or decorate it with your favorite toppings such as fresh fruits, nuts, or vegan chocolate chips.