Rich, decadent, and totally egg and dairy-free! This vegan chocolate cake is made with two layers of deliciousness slathered and stuffed with luscious vegan chocolate buttercream frosting. It'll knock your socks off!
- 1 ½ cups unflavored and unsweetened non-dairy milk, room temperature
- ⅔ cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- 1 ½ cups organic granulated sugar
- ¾ cup cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Vegan Chocolate Buttercream frosting (or your favorite frosting)
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Preheat the oven to 350°F.
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Lightly oil and line the bottoms of two round 9-inch cake pans* with parchment paper.
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In a small bowl or liquid measuring cup, stir together the milk, coconut oil, vanilla, and vinegar.
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In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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Use a spoon to make a well in the center of the flour mixture, then pour the milk mixture into the well.
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Beat the ingredients together using an electric mixer at high-speed, scraping down the sides of the bowl as needed. Beat until the ingredients are completely mixed, about 2 minutes.
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Divide the batter among the two prepared cake pans.
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Bake for about 25 minutes, until a toothpick inserted into the center of each layer comes out clean.
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Remove the cake pans from the oven and transfer them to a cooling rack. Allow the cakes to cool completely.
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To frost the cake, invert one of the layers onto a plate, then peel off the parchment paper.
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Smooth a layer of frosting over the top of the cake.
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Invert the second layer over the first layer and remove the parchment paper.
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Slather a layer of frosting over the second cake layer.
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Cover the sides of the cake with another thin layer of frosting.
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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.
*If you prefer to make a vegan sheet cake, use a single 9 x 13 inch rectangular pan instead. Line the bottom with parchment paper and lightly oil both the pan and paper. Bake the cake for 25 to 27 minutes at 350°F.