# Vegan Chocolate Cake

## Ingredients

- `1.5` cup unsweetened almond milk
- `1.5` TBSP apple cider vinegar
- `3` cups all purpose flour
- `2.625` cups granulated sugar
- `1.125` cup cocoa powder
- `3` tsp baking powder
- `2.25` tsp baking soda
- `1.5` tsp salt
- `3/4` cup canola oil
- `1` cup unsweetened applesauce
- `1.5` TBSP pure vanilla extract
- `1.5` cup boiling water

## Instructions

- Preheat oven to 350 degrees F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
- Measure `1.5` cup unsweetened almond milk and add the TBSP of vinegar to it. Stir slightly and set aside to curdle.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
- Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
- Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
- Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Servings: 3

Category: Desserts

Link: https://www.noracooks.com/vegan-chocolate-cake/

Tags: vegan