Vegan Chocolate Cake

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and dust sides lightly with cocoa powder.

Combine the plant milk and apple cider vinegar in a small measuring cup. Stir and set aside for 5–10 minutes to curdle into vegan 'buttermilk'.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.

Add the oil, applesauce, vanilla, and the curdled milk to the dry ingredients. Mix on medium speed until combined and no large streaks of flour remain.

Carefully pour in the boiling water while mixing on low. The batter will become very thin—this is normal. Mix until fully incorporated.

Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool cakes in pans for 15 minutes, run a knife around the edges, then invert onto a wire rack to cool completely before frosting.

Make the buttercream by whipping the softened vegan butter until fluffy. Gradually add powdered sugar and cocoa, alternating with splashes of plant milk and vanilla, until smooth and spreadable.

Frost one layer, stack the second, then cover the top and sides with remaining frosting. Chill briefly if needed to set the buttercream before slicing.