Pescatarian Vegan Chocolate Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.8

(3)

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Ingredients

12 servings

For the cake

1 cup dairy free milk
1 tbsp apple cider vinegar
2 cups all-purpose flour
1 ¾ cups organic cane sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 cup hot brewed coffee
½ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
½ cup unsweetened cocoa powder, sifted
3–4 tbsp dairy free milk
½ tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
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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