Vegan Chocolate Cake
This Cake is moist and delicious with a light fluffy frosting.
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 tablespoon vanilla extract
2 tablespoons cider vinegar
3/4 cup vegetable oil
2 cup hot water (not boiling)
2 tablespoons instant coffee
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl sift flour, sugar, salt and soda.
In a medium bowl whisk hot water, cocoa and instant coffee.
Pour oil, vinegar, vanilla and cocoa mixture into the flour and whisk until smooth. Grease & flour 2 8in cake pan. Bake at 350 degrees F (175 degrees C) for 25-30 minutes, or until tooth pick/knife inserted comes out clean. Frost with your favorite icing.
1 cup soft vegan butter (room temp)
1 cup soft no hydrogenated shortening
2 tablespoons vegan cream cheese
3-4 tablespoons unsweetened cocoa powder
4 cups Powdered sugar
2 teaspoons vanilla extract
1. Mix butter and shortening until it becomes light in color, smooth with volume.
2. Add the cocoa and vanilla until completely incorporated.
3. Mix in the powdered sugar and cream cheese on low and gradually increase to medium speed until frosting is airy(light) and fluffy.
* frost cake after it's completely cooled.