I made this cake for my hubby's birthday it came out perfect, light, and fluffy! This cake is honestly better than a non-vegan version absolutely delicious enjoy :)
- 2 3/4 cups cake flour
- 2 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tsp. baking soda
- 1 tsp salt
- 1-3/4 cups unsweetened almond milk
- 1 cup melted cooled coconut oil
- 3 Tablespoons vanilla extract
- 2 Tablespoons white vinegar
1.) Preheat oven to 350 degrees flour and oil a 9 inch cake pan, if you want to make a double layered cake make double the ingredients, you can use the extra batter for cupcakes!
2.) Stir all dry ingredients together in a large mixing bowl
3.) Blend in wet ingredients adding the white vinegar last mixing until just blended
4.) Fill the cake pan/pans halfway, and bake for 35-50 minutes or until a knife comes out of the center of the cake clean.
5.) Allow the cake to cool before frosting it :)
Notes: this cake is light and fluffy but if you refrigerate it it will be dense, I like it light and fluffy so I leave it out and add the frosting before serving it, I suggest making it the day before or day you eat it, adding the frosting before serving it to keep it soft and fluffy :D
Vegan Cream Cheese Frosting
4 oz. toffuti better than cream cheese
4 oz. earth balance vegan buttery sticks
2 cups sifted powdered sugar
1 tsp vanilla
Blend the vegan butter and cream cheese together then add the sugar and vanilla blending throughly,
Notes: if you are decorating and using a coupler refrigerate the frosting, decorate before serving.