Vegan Chocolate Cake

Step 1/ 17

Preheat the oven to 180 C

Step 2/ 17

Generously butter 2 8-inch (20 cm) cake pans, then line the bottom with parchment paper and dust with flour. You can also use a bundt pan (but you'll need to increase the baking time to an hour or longer), or 9 inch (22/24 cm) cake pans.

Step 3/ 17

• ⅜ cups raw sugar
• ⅜ cups boiling water
• ⅛ cup melted coconut oil
• ¼ tbsp vinegar
• ⅜ tsp instant espresso powder
• ⅜ tsp baking powder
• ¼ tsp salt
• ¼ cup cocoa powder
• ⅜ cups all purpose flower

Next, you'll need to mix all the cake ingredients together. In the video, I mix all the 'wet' ingredients (sugar, water, oil, vinegar) then add the dry ingredients (espresso powder, baking soda, salt, cocoa powder, flour). However, I find it's actually easier to mix all the dry ingredients first and then add the wet ingredients.

Step 4/ 17

When the batter is smooth, divide it between the two cake pans and bake for 20-25 min or until a toothpick inserted comes out clean

Step 5/ 17

Let the cakes cool completely before frosting

Step 6/ 17

Melt the butter either over a low flame or in the microwave for 1-2 minutes, stirring every 15-30 seconds.

Step 7/ 17

Stir in the cocoa powder, salt, and vanilla.

Step 8/ 17

Alternate the icing sugar with the milk, beating well until smooth, an electric mixer makes it easier to beat.

Step 9/ 17

Taste, and add more salt and vanilla as needed.

Step 10/ 17

Run a knife around the edges of the cake pan and flip it over to release the cake. Do this with the other pan as well.

Step 11/ 17

If the cakes formed a dome while baking, use a serrated knife to trim it off.

Step 12/ 17

Dab a small amount of icing on your cake stand/plate, then place one of the cakes, bottom side up onto the plate.

Step 13/ 17

Add a generous amount of icing (between 1/2-3/4 cup) on top of the cake, and spread out evenly.

Step 14/ 17

Place the second cake top-side up, making sure the sides of both cakes match.

Step 15/ 17

Cover the cake with a thin layer of the icing

Step 16/ 17

Spoon the rest into a piping bag fitted with a 1M star tipped nozzle.

Step 17/ 17

Cover the cake in buttercream rosettes