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Vegan Chocolate Cake – The best…seriously

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Ingredients
  

Plant-based Buttermilk

  • 1 Cup Plant-based Milk unsweetened
  • 1 tbsp Apple Cider Vinegar

Egg Replacer

  • 1 Cup Applesauce unsweetened
  • 4 tsp Baking Powder

Cocoa Mixture

  • 1/2 Cup Boiling Water
  • 1/4 Cup Brewed Coffee
  • 3/4 Cup 100% Cocoa Powder unsweetened
  • 1/2 tsp Cinnamon Powder
  • 1 1/2 tsp Vanilla Essence

Butter/Sugar

  • 3/4 Cup Plant-based Butter softened
  • 2 Cups Brown Sugar

Dry Ingredients

  • 2 1/2 Cups Flour all-purpose
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt

Instructions
 

  • Preheat oven to 350F
  • Grease and flour two 9" round cake pans, 24 cupcake tins or use cupcake liners

Plant-Based Buttermilk

  • Combine your choice of plant-based unsweetened milk and the apple cider vinegar and set aside for 10 minutes

Egg Replacer

  • Combine applesauce and baking powder and set aside

Cocoa Mixture

  • Combine the cocoa powder and cinnamon in a small bowl. Add the boiling water and coffee and stir to dissolve
  • Once the plant-based buttermilk is ready, add this and the vanilla to the cocoa mixture.

Dry Ingredients

  • Sift together flour, baking soda, baking powder and salt in a large bowl

Cake Batter

  • Beat the sugar and the butter together with an electric mixer at medium speed until light and fluffy.
  • Add the applesauce egg replacer to the butter mixture and mix well to combine
  • Alternate mixing the dry ingredients and the cocoa mixture into the butter mixture.
  • Pour into prepared pans
  • Bake for 25-35 minutes or until a toothpick comes out clean from the centre
  • Cool for at least 10 minutes before removing from the pan
  • Ice with icing of your choice or eat as is 

Notes

  • Almond or Soy milk works well for the “buttermilk”
  • If you are making cakes instead of cupcakes it may take a little longer to cook.  Start checking after 25 minutes as ovens vary
  • Eggless cakes can be a bit fragile so be careful removing from pans and let cool completely before doing so.
  • You can replace the applesauce “egg” with 4 regular eggs and use regular unsalted butter for a non-plant-based version