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.

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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

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Let the cakes cool completely before frosting

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

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Stir in the cocoa powder, salt, and vanilla.

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

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Taste, and add more salt and vanilla as needed.

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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.

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

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

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

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

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Cover the cake with a thin layer of the icing

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

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Cover the cake in buttercream rosettes