Ingredients

The following ingredients have 12 Servings
  • 2 cups All Purpose Flour ((250g))
  • 3/4 cup Cocoa Powder ((63g) Unsweetened)
  • 2 cups White Granulated Sugar ((400g))
  • 1 teaspoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 cup Dairy Free Buttermilk ((240ml) 1 Tablespoon Lemon Juice + Soy Milk or Almond Milk up to the 1 cup line)
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 6 Tablespoons Applesauce
  • 2 teaspoons Vanilla Extract
  • 1 cup Hot Coffee ((240ml))
  • 1 Recipe Vegan Chocolate Buttercream Frosting

Instruction

  • Preheat the oven to 350°F (180°C). Prepare three 8-inch cake pans or two 9-inch cake pans* by spraying with non-stick spray and lining the bottoms with circles of parchment paper. Set aside.
  • Sift the all purpose flour and unsweetened cocoa powder into a mixing bowl and add the sugar, baking powder, baking soda and salt and mix together.
  • Prepare the dairy free buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding soy milk or almond milk up to the 1 cup (240ml) line and letting it curdle.
  • Add the dairy free buttermilk to the mixing bowl along with the canola oil, applesauce and vanilla extract and mix into a thick batter.
  • Add in 1 cup of hot coffee and whisk it in with a hand whisk. The batter will be thin and this is correct.
  • Divide the batter evenly between the prepared cake pans.
  • Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  • Let the cakes cool in the cake pans for a few minutes before transferring to a wire cooling rack to cool completely before frosting.
  • Frost with vegan chocolate buttercream frosting and decorate with vegan chocolate shavings (optional).