The perfect Chocolate Cake recipe

Updated: Nov 5, 2019

Got a craving for a super moist and chocolaty cake without the dairy and eggs? Check this bad boy out!

It's got the perfect crumb and its so moist!

Fill it with anything you like and top it off with our chocolate buttercream!

Ingredients:

1 3/4 cup All purpose flour

2 cups raw sugar

3/4 cup unsweetened cocoa

2 tsp baking soda

1 tsp baking powder

1 tsp sea salt

2 each egg substitute (Bob's mill egg replacer)

1 cup strong brewed coffee

1 cup vegan buttermilk (1 tbsp apple-cider vinegar + 1 cup coconut milk)

1/2 cup canola oil

1 tsp vanilla extract

Directions:

1. In a mixing bowl, mix all the dry ingredients together and set aside.

2. In another bowl, mix the egg substitute according to the box, set aside.

3. In a 3rd bowl, whisk together all the wet ingredients until fully blended and then add the "eggs".

4. On low speed, slowly add the liquid mixture to the dry. Occasionally scrap down the sides.; continue to mix until fully combined.

5. Pour batter into cupcake liners or greased cake pans.

6. Bake at 350F -

* cupcakes - about 15-20 minutes

* 9 inch round cakes - about 35-45 minutes

Or simply use the cake tester to see if the cake is done.

(use a toothpick and insert it in to the middle of the cake and if it comes out clean it's done!)

** For printed version of this recipe, please visit my etsy shop and get JPG file of this recipe!

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