Everyone deserves a birthday cake, and this vegan chocolate cake is perfect. With a few smart changes and a unique ingredient or two,
you might not even notice that this chocolate cake is egg- and dairy-free (great for when you're low on supplies). Discover what makes this cake so wonderful.
Ingredients for cake
3 c. all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa
2-tsp baking soda
1 tsp espresso powder
1-tsp kosher salt
1 3/4 cups finely packed brown sugar
2 cups fresh-brewed coffee
1/2 cup vegetable oil
In the frosting, use 1 1/2 c. (3 sticks) softened vegan butter.
4 1/2 cup powdered sugar
One cup unsweetened Dutch-processed cocoa powder
1/4 tsp espresso powder
Kosher salt, 1/4 tsp
Heat oven to 350°, line two 8" round cake pans with parchment paper, and coat with cooking spray.
Step 2: Whisk flour, cocoa powder, baking soda, espresso powder, and salt in a large bowl.
Step 3: Whisk brown sugar, coffee, and vegetable oil in a medium basin.
4. Combine wet and dry ingredients in a bowl and stir.
Some lumps are fine! Divide batter into prepared cake pans and bake until a toothpick inserted into the center comes out clean, 33–35 minutes. Cool cakes in pan for 15 minutes, then transfer to wire rack to cool for 45–60 minutes.
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