Best Vegan Chocolate Cake

Preheat oven to 350°F (175°C) and grease two 8- or 9-inch cake pans. Line them with parchment rounds for easy removal of the cakes.

Measure 1 cup of unsweetened milk and add 1 tablespoon of vinegar. Stir slightly and set aside to let it curdle.

In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.

Add oil, applesauce, vanilla, and the milk/vinegar mixture to the dry ingredients. Mix on medium speed with a hand or stand mixer until well combined.

Lower the speed of the mixer and carefully pour in the boiling water. Mix until fully combined. The batter will be runny, as expected.

Divide the batter evenly between the prepared 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 pans, carefully remove the cakes and let them cool completely before frosting.

In a large bowl, add cocoa powder and whisk to remove clumps. Add softened vegan butter and mix with a hand mixer until creamed.

Mix in half of the powdered sugar and half of the milk, then add the remaining sugar and vanilla extract. Mix until fluffy, adding more milk or powdered sugar as necessary to achieve the desired consistency.

Use an icing spatula or knife to frost the layered cake evenly.