by @nora_cooks_vegan_
RECIPE | by @nora_cooks_vegan_
INGREDIENTS - CAKE
• 1 cup unsweetened almond milk
• 1 tbsp apple cider vinegar
• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup canola oil (or melted coconut oil)
• 2/3 cup unsweetened applesauce
• 1 tbsp pure vanilla extract
• 1 cup boiling water
INSTRUCTIONS - CAKE
1. Preheat oven to 350 °F (175 °C) and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
4. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or 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; that is how it should be, trust me!
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.
For more details : Vegan Chocolate Cake with Buttercream Frosting