Still looking for the perfect Mother's Day gift? Bake your mom some cake! This cake is really good – it tastes like a chocolate cake should – moist with a deep chocolate flavor. All topped with chocolate buttercream!
What You Need for Cake:
1 cup of unsweetened non-dairy milk
1 Tbs. of apple cider vinegar
2 cups of flour
1 ¾ cups of sugar
¾ cup of cocoa powder
2 tsp. of baking powder
1 ½ tsp. of baking soda
1 tsp. of salt
½ cup of oil
⅔ cup of unsweetened applesauce
1 Tbs. of vanilla
1 cup of boiling water mixed with 2 tsp.of instant coffee or espresso powder
What You Need for Buttercream:
1 cup of cocoa powder
1 ½ cups of vegan butter (softened sticks preferred)
4-5 cups of confectioners sugar
2 tsp. of vanilla
¼ - ½ cup of non-dairy milk
Directions for Cake:
Preheat oven to 350 F.
Grease two 9 inch cake pans, or line with non-stick foil. (If using the foil, spray with non-stick spray).
Add the apple cider vinegar to the non-dairy milk. Stir and set aside.
In a mixing bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix to combine.
Add the oil, applesauce, vanilla, and milk mixture. Mix until well combined.
Add the boiling water. Stir by hand until somewhat mixed – this will prevent splattering. Continue mixing by mixer until smooth.
Divide batter evenly into the pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool at least 10 minutes and then remove the cakes from the pans and cool completely.
Directions for Buttercream:
Sift the cocoa powder into the mixing bowl. Add the softened butter and mix until smooth.
Add ½ of the powdered sugar and ½ of the milk. Mix until combined. Add the rest of the sugar and milk and mix again for a few minutes until fluffy.
If too wet, add some more powdered sugar. If too stiff, add milk one tablespoon at a time.
Servings: 10 - 12