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.
Preheat the oven to 350°F, and line three 6 inch round cake pans with parchment paper. Set aside.
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.
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.
In the meantime, add the dairy-free butter/ margarine into a saucepan, place on the hob over low heat and melt.
After 10 minutes, pour the melted butter into the buttermilk and whisk to combine.
Pour the wet ingredients into the dry and fold together until a smooth batter.
Divide the batter equally between the cake tins. Tap the tins on the counter to remove any air bubbles.
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.
Once the cakes have fully baked, carefully remove them from the cake pans and place onto a wire rack to cool fully before icing.