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Vegan Chocolate Cake (Dairy-Free, Egg-Free)

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by Chloe Coscarelli

INGREDIENTS

  • 3 cups all-purpose flour

  • 2 cups sugar

  • 2/3 cup unsweetened cocoa powder

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 cups cold coffee or water or brewed cocoa (I use brewed cocoa)

  • 1 cup canola oil

  • ¼ cup white or apple cider vinegar

  • 1 tablespoon pure vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees

  2. Prepare 2 - 9" round pans with parchment paper and greasing.

  3. Whisk the dry ingredients together in one bowl.

  4. Whisk the wet ingredients together in another bowl.

  5. Whisk the wet ingredients into the dry until combined. Do not over mix!

  6. Divide between prepared pans and bake 25-30 minutes. Cool the cakes COMPLETELY before assembly. This is a very tender cake, so refrigerating or even freezing before assembly is best. (And this is a fantastic-tasting cake!)

Submitted by Elise Bingham