Chocolate Cake
Ingredients
- 2 ½ C All-Purpose Flour
- 2 ½ C Sugar
- 1 t Baking Powder
- ½ t Baking Soda
- 1 ¼ C Cocoa Powder
- 1 t Salt
- 2 ¾ C Unsweetened Soy Milk
- ⅔ C Oil
- ½ C Vegan Butter Melted
- 2 T Apple Cider Vinegar
- 4 t Vanilla Extract
Instructions
- Preheat the oven to 350°F then butter and line two 9 -Inch cake pans. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.
- In a medium bowl or large measuring cup, whisk together the non-dairy milk, oil, vegan butter, apple cider vinegar, and vanilla.
- Slowly whisk the milk mixture into the flour mixture until just incorporated. Don’t over mix as it can toughen the cake.
- Divide the batter into the prepared pans.
- Bake the cakes for about 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and allow to cool slightly until turning out onto a wire rack to cool fully. If your cakes have a large dome, use a serrated knife and level off the tops of the cakes. Frost with chocolate vegan buttercream frosting and serve with raspberry sauce.