Cake (try less oil or milk next time)

2 tablespoons apple cider vinegar

1 cup soy milk

2 cups sugar

2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon sea salt

1/2 cup oil

2 teaspoons vanilla

1 cup coffee

Frosting (too sweet)

1 cup unsweetened cocoa powder

1/2 cup unsalted vegan butter

1 teaspoon vanilla extract

pinch sea salt

2 1/2 cups to 3 cups powdered sugar

1/3 cup vegan milk


  • Grease and flour two 9” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick. If making an 8″ cake, check the notes.
  • Heat oven to 350°F/180°C.
  • In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
  • Whisk together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric whisk on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
  • Pour the batter equally into the cake pans and bake for 35 minutes. Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.

Vegan Chocolate Frosting

  • Add the cocoa powder, vegan butter, 2 1/2 cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth. Add the 1/2 cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.

Leave a comment