This deeply chocolatey layer cake gets its rich, tender crumb from cocoa powder, hot brewed coffee, and a splash of vanilla, with a bit of vinegar-tanged milk mixed right into the batter to keep every bite moist and soft. Two rounds bake up tall and springy, then cool completely before getting sandwiched and coated in a fluffy, spreadable frosting whipped from powdered sugar and sifted cocoa until it holds its shape on the offset spatula. The coffee deepens the chocolate flavor without adding any coffee taste of its own, and the neutral oil keeps the layers moist for days if you've got leftovers. It's a showstopper for birthdays or potlucks, sliced into clean, dark layers that hold together beautifully. This one's an easy favorite to reach for on a dairy free dessert table.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Stir together the dairy free milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.
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