The Best Vegan Chocolate Cake

Preheat the oven to 350°F (177°C) and prep two 9″ cake pans with nonstick spray or vegan butter and parchment paper. Combine 1 cup non-dairy milk, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract to make vegan buttermilk. Set aside.

Use a large bowl and whisk together 2 1/2 cups flour, 2 cups sugar, 1 cup cocoa powder, 2 tsp baking powder, and 1 1/2 tsp each baking soda and salt.

Carefully add 1 1/2 cups boiling water, 3/4 cup neutral oil, and the vegan buttermilk from Step 1. Mix with a spatula until just combined. *Note: Batter will be loose and thin.

Evenly split up the cake batter into the prepared pans and bake them together for about 33 - 37 minutes (start checking at 30 minutes) or until a toothpick in the center comes out clean.

Let cool for 15 minutes in the pans, then remove and let cool to room temperature before frosting.

In a large bowl cream together 1 1/2 cups non-dairy butter and 1 cup cocoa powder for about 1 minute until well-combined.

Add 2 1/2 cups of powdered sugar, 1/4 cup non-dairy milk and 2 tsp vanilla extract. Turn mix on low to combine, then on high to whip the frosting together for about a minute. Then add remaining 2 1/2 cups powdered sugar and 1/4 cup non-dairy milk and adding low to combine and high to whip until you have a cohesive frosting.

Check the consistency of the frosting. If it’s too dry, add a tablespoon at a time more non-dairy milk until it reaches your desired consistency. If it’s too wet and does not a shape, add a tablespoon more powered sugar at a time until it reaches the right consistency to hold its shape.

Frost the cake as desired.