Ingredients:
For the cake:
- 2 cups all-purpose flour
- 1¾ cups granulated sugar (make sure it’s vegan-certified if needed)
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and rested 5 minutes)
- 1 cup vegan buttermilk (1 tbsp apple cider vinegar or lemon juice + 1 cup soy or almond milk; let sit 5–10 mins)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
For the chocolate frosting:
- 1 cup vegan butter (e.g., Earth Balance, Miyoko’s)
- 1½ cups unsweetened cocoa powder
- 5 cups confectioners’ sugar (check for bone char-free)
- ½ cup unsweetened plant milk (soy, almond, oat, etc.)
- 2 teaspoons pure vanilla extract
Instructions:
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, mix the flax eggs, vegan buttermilk, oil, and vanilla.
- Pour the wet ingredients into the dry ingredients and mix until just combined—don’t overmix.
- Stir in the boiling water slowly. The batter will be thin—that’s normal.
- Pour the batter evenly into the prepared pans.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting:
- Sift the cocoa powder to remove lumps.
- In a large bowl, beat the vegan butter until creamy.
- Gradually add sifted cocoa, then add confectioners’ sugar, one cup at a time.
- Add plant milk and vanilla, and beat until smooth and fluffy. Adjust consistency with more milk if needed.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top.
- Place the second layer on top and frost the top and sides.
- Decorate as desired—use vegan chocolate shavings, berries, or vegan sprinkles.
- Slice and enjoy!