This fluffy chocolate cake it slathered in a whipper chocolate buttercream frosting. Classic cake, gone vegan.
Author: Kathy Patalsky
two 9" round cake pans
spatula for frosting
3cupsall purpose flour+ 3 Tbsp additional
1 1/2tspbaking soda
1 1/2 tspsalt
1 3/4cupscoconut sugar
2cupswaterroom temperature + 3 Tbsp additional
1Tbsp vanilla extract
2Tbspapple cider vinegar
1 3/4cupsvegan butter1 stick + 6 Tbsp
3cupspowdered sugarsifted -- (+ 1/2 additional if needed)
8ozbittersweet baking chocolatemelted
Preheat oven to 350 degrees and grease and flour two 8 or 9" round cake pans.
In a large mixing bowl, combine the flour, cocoa powder, baking soda, salt and sugar. Stir well to combine.
Add in the oil, water, vinegar and vanilla extract. Using a large whisk or hand mixer, whip until smooth, silky and combined.
Pour the batter into the two pans - divided equally.
Bake cakes at 350 degrees for about 25-30 minutes - or until tops are shiny and firm, and cakes pass a toothpick test.
When cakes are done, cool on the counter until cool enough to handle, then remove from pans and cool completely - usually for 30-60 minutes or more.
When cakes are cool, you can whip up your frosting! Add the vegan butter and shortening to a large mixing bowl. Using a mixer, beat until fluffy and smooth. Tip: Use vegan butter that is slightly warmed - not rock hard, but not melted.
Add in half of the powdered sugar, vanilla and soy milk. Beat again until smooth. Then add in remaining sugar and beat until whipped and fluffy.
Melt the chocolate in the microwave or using a double broiler. Let the chocolate come to room temp before using. This should only take a few minutes. Transfer chocolate to a cool bowl to speed up cooling.
Pour the chocolate into the frosting mixture and whip with a mixture to combine. Keep whipping until smooth and fluffy.
Lay one layer of cake down and slather it in frosting. Smooth out frosting and place second layer over top. Then frost the top and sides of the cake. Serve right away or let sit on the counter up until a half hour. If making ahead of time, cover gently with plastic wrap , parchment or foil and store in the fridge until ready to serve. Tip: Let the frosting warm a bit to room temp before serving for fluffy frosting texture.
Cake will keep in the fridge for a few days, but after that the texture will dry out. For long-term saving, you can freeze leftover sliced of this cake!
frosting note: I doubled my usual frosting amount. This is a generously frosted cake! IF you do not want as much frosting - and to save a good chunk of calories - you could half this frosting recipe.