Easy Vegan Chocolate Cake with Vegan Chocolate Frosting
This delicious, tender, sweet dairy-free chocolate cake is layered and topped with the best ever light and fluffy vegan chocolate frosting. Each bite is vegan, dairy-free perfection!
Lightly grease two 8-inch round cake pans (I use vegan butter to grease the pans). I also add parchment paper cut out to fit the inside bottom of each cake pan here, but you can skip this step. I personally find that it helps ensure the cake batter doesn't stick to the pan. Then, lightly cover with cocoa powder, swirling the cocoa powder around the sides and bottom of pan to ensure it's sufficiently and evenly covered. Set aside.
In a stand mixer or large bowl, add the almond milk, apple cider vinegar, coconut oil, vanilla, and apple sauce and mix on low until well blended, just 1-2 minutes.
In a separate bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Slowly add the dry ingredients to the mixer and combine dry and wet ingredients until well blended. The batter should be wet but not too runny.
Pour an even amount of the batter into each prepared cake pan.
Bake for 22-28 minutes. You can check by inserting a toothpick into the middle of each cake; if it comes out clean, it's ready. Set out to cool at room temperature for a couple of minutes, and then place in the refrigerator to chill while you make the frosting.
Make the frosting by beating together all of the frosting ingredients in a stand mixer with a whisk attachment or hand mixer. Beat until the frosting turns a lighter color and is light and fluffy.
Remove the cake from the refrigerator and frost as desired.
Top with fresh fruit (as pictured here), a light dusting of sifted cocoa powder, or chocolate shavings.