Vegan Chocolate Cake
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Preheat the oven to 180 C
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.
- 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.
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
Let the cakes cool completely before frosting
Melt the butter either over a low flame or in the microwave for 1-2 minutes, stirring every 15-30 seconds.
Stir in the cocoa powder, salt, and vanilla.
Alternate the icing sugar with the milk, beating well until smooth, an electric mixer makes it easier to beat.
Taste, and add more salt and vanilla as needed.
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.
If the cakes formed a dome while baking, use a serrated knife to trim it off.
Dab a small amount of icing on your cake stand/plate, then place one of the cakes, bottom side up onto the plate.
Add a generous amount of icing (between 1/2-3/4 cup) on top of the cake, and spread out evenly.
Place the second cake top-side up, making sure the sides of both cakes match.
Cover the cake with a thin layer of the icing
Spoon the rest into a piping bag fitted with a 1M star tipped nozzle.
Cover the cake in buttercream rosettes