with Vegan Chocolate Buttercream
Vegan Chocolate Cake
1 cup Milkadamia unsweetened macadamia milk
1 Tbsp. Field Day apple cider vinegar
2 cups War Eagle Mill all-purpose flour
2 cups Wholesome granulated sugar
3/4 cup Equal Exchange Baking cocoa powder
2 tsp. Rumford baking powder
1 tsp. Bob’s Red Mill baking soda
3/4 tsp. Kosher salt
1/2 cup Earth Balance No Soy butter, melted
2/3 cup Santa Cruz organic apple sauce
1 tsp. Frontier Co-op vanilla
1 cup strong hot coffee, we used Mountain Bird Co-op Blend
Vegan Chocolate Cake
Preheat oven to 350. Grease & flour (2) 8-9 inch cake pans. Add a strip of parchment paper down the center, leaving enough overhang so you can take the cooked cake out. Grease that as well. Set aside.
In a cup or small bowl, add your nondairy milk, mix in the apple cider vinegar. Allow to stand for 5-10 minutes.
In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
To the dry ingredients, add your melted butter, apple sauce, vanilla, and milk mixture. Stir to just combine.
Carefully add the hot coffee. Mix until combined. The batter will seem quite runny.
Divide batter evenly into both cake pans. Bake 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool in pan for 30 minutes – 1 hour at least. You can also leave them in the pan overnight, just cover the top. Allow to cool completely before frosting.
1 cup Earth Balance No Soy butter sticks, softened to room temperature
2/3 cup Equal Exchange Baking cocoa powder
2 1/2 - 3 cups Wholesome powdered sugar
1 tsp. Frontier Co-op vanilla extract
3-4 Tbsp. Milkadamia unsweetened macadamia milk
Add your butter to a large bowl or a bowl of a stand mixer using the paddle attachment. Turn on and beat butter for 2-3 minutes or until it looks like it starting to get fluffy.
Sift together your cocoa powder and powdered sugar into the bowl with the butter. Add the vanilla. Mix on low to begin and then speed it up as more of the dry is mixed into the wet. Add nondairy milk 1 Tbsp. at a time until desired consistency is reached. If the buttercream is too wet, add 1 Tbsp. of powdered sugar at a time until it reaches where you want.