This is my go-to chocolate cake because I am indeed a gal who is about all things chocolate. This has alternating layers of super moist chocolate cake filled and frosted with the creamiest chocolate buttercream ever . . . and it’s all VEGAN!
2 cups all-purpose flour
1/2 cup plus 1 tablespoon cocoa powder
2 teaspoons baking powder
1-1/2 teaspoons baking soda
3 tablespoons cornstarch
Pinch of salt
1/2 cup melted coconut oil
1/2 cup applesauce
1 tablespoon vanilla extract
1/2 cup maple syrup
1-1/2 cups almond milk
1/2 cup water
1 recipe Classic Vegan Chocolate Buttercream
Preheat oven to 350 degrees. Prepare 2 (8-inch) round baking pans or springform pans with nonstick cooking spray.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cornstarch, and salt. In a medium bowl whisk together the oil, applesauce, vanilla, syrup, milk, and water.
Pour wet ingredients into the dry ingredients and mix until combined. Divide batter between pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely before frosting.
Place 1 cake on a cake plate and spread buttercream to the edge. Top with second cake and remaining buttercream.
Note: Pop cooled cakes into the freezer for 10 minutes to reduce crumbs when you frost them. You can substitute 1/2 cup coffee for the 1/2 cup water. Alternatively, you can use my Classic Vegan Vanilla Buttercream, or Coconut Whipped Cream for frosting as well.
- Let your child help you mix the cake.
- Let your child help pour the batter into the pans.
- Lick all bowls and spoons as desired.