Chocolate Cake
Chocolate Cake
Decadent chocolate cake layered with rich chocolate frosting.
serves 12.
INGREDIENTS
FOR THE CAKE
- UNSWEETENED ALMOND MILK: 1 cup
- APPLE CIDER VINEGAR: 1 tbsp
- ALL PURPOSE FLOUR: 2 cups
- GRANULATED CANE SUGAR: 3/4 cup
- COCOA POWDER: 3/4 cup
- BAKING POWDER: 2 tsp
- BAKING SODA: 1 1/2 tsp
- KOSHER SALT: 1/2 tsp
- OLIVE OIL: 1/2 cup
- BOILING WATER: 1 cup
- VANILLA EXTRACT : 2 tsp
FOR THE FROSTING
- SOFTENED VEGAN BUTTER: 1/2 cup
- Spero Sunflower Cream Cheese: 1 tub The Original
- COCOA POWDER: 2-3 cup
- POWDERED SUGAR: 4-5 cups
- VANILLA EXTRACT: 1 tsp
DO ITTT
- PREHEAT oven to 350F. Lightly grease and line three 6” cake pans
- WHISK the almond milk and apple cider vinegar together in a large bowl. Set aside
- MIX the flour, cocoa powder, sugar, baking powder, baking soda, and kosher salt until evenly combined in a separate bowl
- ADD the olive oil, boiling water, and vanilla extract in the almond milk bowl, whisk to combine, then pour into the flour mix bowl, mix just until combined, but a smooth batter
- EVENLY distribute the cake batter into the prepared cake pans
- BAKE for 24-30 minutes, or until a toothpick inserted into the center comes out clean
- LET cool in the cake pans for 10 minutes, then transfer to a wire rack to cool completely before frosting
- BEAT the butter and cream cheese until smooth, about 1-2 minutes in the bowl of a stand mixer with a paddle attachment
- ADD the powdered sugar, starting at 4 cups, then beat on medium speed until fluffy and smooth, about 3-4 minutes
- ADD more powdered sugar if the frosting seems too soft
- FOLD in the vanilla extract, then frost the cooled cake layers. Enjoy!
