Ingredients:
• 2 cups – Almond Milk (can use soy)
• 2 tsp – Vinegar
• 1.5 cups – turbinado Sugar (can use regular Sugar)
• 2/3 cup – canola or other flavorless vegetable oil
• 2 tsp – vanilla extract
• 2 cups – all-purpose flour
• 2/3 cup – cocoa powder
• 2 tsp – instant coffee powder
• 1.5 tsp – baking soda
• 1 tsp – baking powder
• 1/4 tsp – salt
• Butter Cream Frosting (Chocolate and Vanilla)
• 8 tbsp (1/2 cup) – vegetable shortening
• 8 tbsp (1/2 cup) – vegan “butter” like Earth Balance
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Method:
- In the bowl of a stand mixer with the whisk attachment, or with a hand-held mixer, beat the sugar, vanilla extract and oil until fluffy, about two minutes.
- In another bowl, sift together the flour, baking soda, baking powder, coffee, cocoa powder and salt.
- Add the cocoa-flour mixture to the wet ingredients in three batches, alternating with the almond milk-vinegar mixture, beating 20 seconds after each addition. Scrape down the sides and the bottom of the bowl after each addition to ensure everything is mixed together. Don’t overbeat.
- Line two 9-inch cake pans with parchment paper at the bottom, and oil and flour the bottom and sides. Divided the cake batter evenly between the two pans.
- Bake in a preheated 350-degree oven for 40 minutes or until a toothpick stuck in the center of each cake comes out clean.
- Cool the cake pans on a rack for 15 minutes. Then run a knife along the edges of the cake pans and unmold the cakes by putting a plate over the mouth of the pan and flipping it. Peel off the parchment paper.
- Place the unmolded cakes on the rack to cool completely.
- For frosting, have your butter and shortening at room temperature. Place them in a bowl and with a hand mixer or in a stand mixer with a whisk attached, beat until you have a fluffy mixture, about a minute.
- Add the confectioners’ sugar in batches of 1/4 cup at a time, beating about 20 seconds after each addition. As with the batter, scraped down the sides and bottom of the bowl after each addition to ensure everything is evenly mixed.
- Remove 1/3rd of the frosting to another bowl. Add the vanilla extract and mix well. Set aside. This is your vanilla butter cream frosting.
- Add the cocoa powder and instant coffee powder to the remaining butter cream and mix well. This is your chocolate butter cream frosting.
- Place one cake on a cake stand or a plate and top with the vanilla butter cream. Using a table knife or a spatula, spread the frosting evenly on top of the cake.
- Place the second cake on top of the first one. Top with the chocolate butter cream and spread it evenly on top of the cake and on the sides.
- Recipe courtesy: Holy Cow Vegan