Vegan Chocolate Cake

Quick and easy, super moist, rich of chocolate - what else can you ask for a chocolate cake, vegan or not?

Ingredients

Coconut milk - 1 cup
Apple cider vinegar or white vinegar - 1 TBSP
All purpose flour - 2 cups
Sugar - 1 and 3/4 cups or less
Cocoa powder - 3/4 cup
Baking powder - 2 tsp
Baking soda - 1 and 1/2 tsp
Salt - 1 tsp
Oil - 1/2 cup
Apple sauce - 2/3 cup unsweetened
Pure vanilla extract - 1 TBSP
Boiling water - 1 cup
Frosting with Vegan Chocolate Buttercream

Steps

1, Preheat oven to 350°F and grease two 9-inch cake pans and line them with parchment rounds.
2. Add vinegar in coconut milk and set aside.
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
4. Add the oil, applesauce, vanilla and milk/vinegar mixture. Mix on medium speed with a stand mixer with the paddle attachment until well combined.
5. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point.

6. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

This recipe can also make 24 cupcakes, baking 20-25 minutes, or about 70 mini cupcakes, baking about 15 minutes.