Rich, decadent, and totally egg and dairy-free! This vegan chocolate cake is made with two layers of deliciousness slathered and stuffed with rich vegan chocolate buttercream frosting. It'll knock your socks off!
Preheat the oven to 350°F.
Lightly oil and line the bottoms of two round 9-inch cake pans with parchment paper.
In a small bowl or liquid measuring cup, stir together the milk, coconut oil, vanilla, and vinegar.
In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Use a spoon to make a well in the center of the flour mixture, then pour the milk mixture into the well.
Beat the ingredients together using an electric mixer at high-speed, scraping down the sides of the bowl as needed. Beat just until the ingredients are completely mixed, about 2 minutes.
Divide the batter among the two prepared cake pans.
Bake for about 25 minutes, until a toothpick inserted into the center of one of the layers comes out clean.
Remove the cake pans from the oven and transfer them to a cooling rack. Allow the cakes to cool completely.
To frost the cake, invert one of the layers onto a plate, then peel off the parchment paper.
Smooth a layer of frosting over the top of the cake.
Invert the second layer onto a separate dish, then peel off the parchment paper. Carefully flip the layer and place it, right-side-up, over the first layer.
Slather a layer of frosting over the second cake layer.
Cover the sides of the cake with another thin layer of frosting.
Cut the cake and serve immediately or chill for later.
Nutrition information does not include frosting. Why? Because it depends on what kind of frosting you use and how much. If you use my chocolate frosting, you can add the correct nutrition info for the amount of it you use.