Ingredients

The following ingredients have 4 Servings
  • 4 1/2 cups all purpose flour (use gluten free, if needed)
  • 1 1/2 cups cocoa powder
  • 2 1/2 cups sugar of choice (* See notes)
  • 2 1/4 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 3 tablespoon apple cider vinegar (any vinegar works)
  • 1 tablespoon vanilla extract
  • 1 cup + 2 tablespoons oil of choice (canola, vegetable, refined coconut, etc. ** See notes)
  • 3 1/4 cups water (can use milk)
  • 1/2 cup vegan margarine (can use butter)
  • 1/2 cup creamy peanut butter
  • 1 3/4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 180C/350F. Grease 3 8-inch cake pans and set aside.
  • In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt, and sugar. Stir well to combine.
  • Add in the oil, vinegar, and vanilla extract and water. Using a large whisk or hand mixer, whip until smooth, silky, and combined.
  • Pour the batter into the 3 cake pans. Bake for 25-27 minutes, or until a skewer comes out just clean and the cake springs back lightly when touched.  
  • Remove the cakes from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely. Once cool, frost and layer the cake.