Vegan Ultimate Chocolate Cake
Ingredients
Cake
- 2 ½ cups of all purpose flour
- 1 + 1/2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of cocoa powder
- 2 cups + 2 Tbsp of white granulated sugar
- 1 ½ cups of dairy-free milk
- 2 teaspoons of apple cider vinegar
- 1 cup of dairy-free butter / margarine
Read It!
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This recipe pairs well with our Vegan Chocolate Swiss Meringue Buttercream!
TIP: Leave parchment paper at the bottom of the cakes so it doesn’t stick to the wire rack. Remove when icing the cake.
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Preheat the oven to 350°F, and line three 6 inch round cake pans with parchment paper. Set aside.
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In a large mixing bowl, sift in the flour, baking powder, baking soda, salt, cocoa powder and sugar. Whisk to combine and break up any lumps.
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In a separate bowl, combine the dairy-free milk and apple cider vinegar, whisk to combine and set aside for 10 minutes. This creates a vegan buttermilk.
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In the meantime, add the dairy-free butter/ margarine into a saucepan, place on the hob over low heat and melt.
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After 10 minutes, pour the melted butter into the buttermilk and whisk to combine.
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Pour the wet ingredients into the dry and fold together until a smooth batter.
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Divide the batter equally between the cake tins. Tap the tins on the counter to remove any air bubbles.
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Place the cakes into the centre of the preheated oven and bake for 45-50 minutes or until a toothpick or skewer inserted down the centre comes out clean.
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Once the cakes have fully baked, carefully remove them from the cake pans and place onto a wire rack to cool fully before icing.
Congratulations you did it!
