Ingredients

The following ingredients have 11 Servings
  • 2 cups All Purpose Flour ((250g))
  • 3/4 cup Cocoa Powder ((63g) Unsweetened)
  • 2 cups White Granulated Sugar ((400g))
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp Instant Espresso Powder
  • 1 cup Vegan Buttermilk ((240ml) 1 Tbsp Apple Cider Vinegar + Soy Milk up to the 1 cup line*)
  • 2 Flax Eggs (2 Tbsp Ground Flaxseed Meal + 6 Tbsp Hot Water*)
  • 1/2 cup Canola Oil ((120ml) or Vegetable Oil)
  • 2 tsp Vanilla Extract
  • 1 cup Boiling Hot Water ((240ml))
  • 1 Recipe Vegan Chocolate Buttercream Frosting

Instruction

  • Preheat the oven to 350°F (180°C) and spray two 8-inch cake pans (*see notes) with non-stick spray and line the bottoms with circles of parchment paper. Set aside. 
  • Sift all purpose flour and cocoa powder into a mixing bowl and add white granulated sugar, baking soda, baking powder, salt and instant espresso powder. Mix together. 
  • Prepare your vegan buttermilk. Add apple cider vinegar to a measuring jug and then add soy milk up to the 1 cup (240ml) line. Let it curdle into vegan buttermilk. 
  • Prepare the flax eggs. Add 2 tablespoons of ground flaxseed to a bowl and add 6 tablespoons of hot water. Let it sit for a minute to thicken and become gloopy. 
  • Add the vegan buttermilk to the mixing bowl along with the flax eggs, oil and vanilla extract. Stir into a thick batter. Don't over-mix. 
  • Add hot water and whisk it in with a hand whisk. The batter will be thin but this is exactly how it is supposed to be. 
  • Divide the batter evenly between the two prepared 8-inch cake pans. 
  • Bake for 35 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 removing from the cake pans and transferring to a wire cooling rack to cool completely before frosting. 
  • Frost with vegan chocolate buttercream frosting.