Vegan Chocolate Cake

 Vegan Chocolate Cake with Vegan Buttercream Cream Cheese Frosting and Vegan Chocolate Glaze

2 cups Sifted All Purpose Flour

¾ cup Powdered Cocoa

½ tsp salt

2 tsps Baking Powder

1 ½ tsps Baking Soda

1 cup granulated sugar

¾ cup light brown sugar

1 Tbsp Apple Cider Vinegar

1 cup coconut milk

1 cup vegetable oil

2/3 cup unsweetened applesauce

1 tsp pure vanilla extract

1 cup boiling water

Line 3 8” round pans with parchment paper

Sift all your dry ingredients together, except the brown sugar. Add the brown sugar to the bowl after sifting first 6 ingredients. Make a well in the center and add your apple cider vinegar,  coconut milk, vegetable oil, applesauce, and vanilla. Mix gently from the center until dry ingredients are wet. Slowly add boiling water, and again, with a whisk , gently mix water into your batter until smooth. Divide equally into your prepared pans about 15 ounces  each or 440 grams.

Bake in a 350 degree conventional oven or 300 Convection for about 25 minutes. Cool completely. I like 

to chill the cakes before frosting. 

Chocolate CreamCheese Buttercream

 1½ cups plant based butter, room temperature

1 cup plant based cream cheese, room temperature

3 cups sifted powdered sugar

½ c sifted powdered cocoa

2 tsps vanilla

Cream the butter . Add cream cheese and continue to paddle until smooth. Add powdered sugar and cocoa. Pulse for a few minutes-and add cocoa. Continue to paddle, add milk and vanilla slowlyand mix until nice and light and smooth.

NOTE: I have not used a lot of different plant based fat and cream cheese, so it is a hit or miss so far. I used Target’s Good and Gather organic plant based butter and also like Good and Gather Cocoa.  The vegan cream cheese was hard to find. 

On a 10” board or plate, put one 8” cake (pls remove parchment paper first). Spread about ¼ of the frosting on top. Place the second 8 ” cake and repeat until you have assembled all three round cakes. Spread the remaining frosting over the cake with a spatula, trying to get it as even as possible . Chill cake!

Glaze

¼ cup plant base butter

¼ cup powdered cocoa

½ can coconut condensed milk

Melt butter in a saucepan. Add cocoa and stir until smooth. Add condensed milk, mix well and cook over the stove and cook until slightly thick but still pourable. Cool. Pour over the top of the cake, slowly so as to get a nice drip on the edges, Use vegan chocolate to make curls to garnish.