To begin, I’m not a big collector of souvenirs or trinkets and I try to avoid clutter like the plague. But if there is one thing I love and can’t get enough of, it’s cake. Okay… it’s frosting. Yes, frooosting. At any given moment, you’re bound to find between 2-6 different homemade frostings in my fridge or freezer. I always end up making extra no matter what the recipe and I love having it around for when the occasion calls!
Whenever I make cake, sugar cookies, brownies or cupcakes (healthy or not), I whip up double, almost uncontrollably. Saving frosting has been ingrained in the heads of my family like they were thinking of throwing away gold. This is because when there is frosting around, it’s always time for cake.
If you’re looking for a cake that is super moist, super decadent and super vegan (and the super awesome excuse to use extra frosting!) – this is it. We’re not about delicate slices with perfect piped buttercream with this recipe. Layer it on. Don’t fuss over the details – let’s keep it easy. Let’s just get chocolate cake in our mouths.
This vegan cake claims to be easy. It is! It’s baked and cooled in about an hour! The Vegan Chocolate Buttercream is even simple to whip up and perfect for coating this vegan confection. It’s (frosting) time!
Easy Vegan Chocolate Cake
2 cups Unsweetened Chocolate Almond Milk
2 teaspoons Apple Cider Vinegar
1 1/4 cups Unsweetened Applesauce
1 1/2 cups Coconut Sugar
1/2 cup Grape Seed Oil
2 teaspoons Pure Vanilla Extract
2 cups White Wheat Flour
1 cup Cocoa Powder
2 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
Pre-heat oven to 350 degrees. Spray two 8-inch cake pans with cooking spray and gently dust with cocoa powder.
In a mixing bowl, add the almond milk and vinegar and allow to sit for 5 minutes. Mix in the applesauce and coconut sugar. Add the oil and vanilla and beat until it lightens a bit. In another bowl, whisk together the remaining dry ingredients.
Add to the batter and mix until just combined. Pour the batter in the prepared pans, evenly dividing the batter between the two. Bake for 28-35 minutes or until the centers are cooked and springy.
Place cakes in the fridge to cool completely before generously frosting with Vegan Chocolate Buttercream. Store leftovers in an airtight container. Cake stores well in the fridge for up to 4 days or in the freezer for up to 4 weeks.