The Ultimate Vegan Chocolate Cake

Ingredients

Dry ingredients:

2½ cups all-Purpose flour

2½ cups white sugar

1 cup cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

Wet ingredients:

2⅔ cups non-dairy milk (such as soy or almond)

⅔ cups light oil (such as canola or vegetable)

2 tablespoons apple cider vinegar

1 tablespoon vanilla extract

Frosting Ingredients:

½ cup vegan butter (such as Earth Balance)

½ cup vegetable shortening

1¼ cup powdered sugar

¼ cup cocoa powder

1 teaspoon vanilla extract

1 - 2 tablespoons non-dairy milk (if needed)

US Customary - Metric

Instructions

1. To Make the Cake: Preheat your oven to 350F (180C). Prepare two 8" round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom.
2. In a large bowl whisk together all of the dry ingredients, then set aside.
3. In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. Divide the batter into the prepared pans, then pop them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting. 

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