Vegan Chocolate Cake

Lightly grease two 8-inch (20 cm) round cake pans with oil and line the bottoms with round pieces of parchment paper cut to fit. Preheat the oven to 350°F (180°C)*.

In a medium bowl, mix together the milk and vinegar. Set aside to curdle, creating vegan buttermilk.

Place a sieve over a large bowl, and sift in the dry ingredients. Mix together, then create a shallow well in the middle.

Returning to the medium bowl with the buttermilk, add the remaining wet ingredients. Mix thoroughly.

Add the wet ingredients to the shallow well in the dry ingredients and mix until everything is just combined, but be careful not to overmix.

Divide the cake batter evenly between the two prepared cake pans. Gently tap the pans on the counter a couple of times to level out the batter and to remove any air bubbles. Bake on the center rack of the preheated oven for 35 to 40 minutes, or until a thin wooden skewer inserted into the center comes out clean.

Meanwhile, make the frosting. In a large bowl, beat the butter with an electric mixer until fluffy.

Add the powdered sugar, cocoa powder, milk, and vanilla. Start mixing on low speed, then gradually increase to high until smooth. Once the melted chocolate has cooled slightly, mix it in.

When the cakes are done baking, let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely**.

Tear a piece of parchment paper into 6 squares and arrange them in a circle on the cake stand, slightly wider than the cake. This will help keep the stand clean and can be removed later. Place one of the cakes on the stand.

Spread a layer of frosting on top of the first cake. Place the second cake on top, upside down, and frost the top and sides with the remaining frosting.

Carefully remove the parchment paper squares from under the cake.

Decorate the chocolate cake with your desired toppings. Enjoy!