2cupswhite sugar(402g or 14.2 oz)) (I use granulated)
1cupdairyfree buttermilk -curdle(1 cup (240ml) oatmilk + 1tbsp lemon juice)
2tbspflax egg(mix 2tbsp flax seed + 6 tbsp water)
2 tspvanilla extract
1cuphot coffee(240ml) ( 1 cup hot water will do)
1 1/4cupVegan butter(284g)
3 1/2 cuppowdered sugar(420g)
2-4tbspdairy-free milk(I use 3)
Pre heat the oven into 180°C (385°F). Prepare the baking pan you can put a parchment paper or spray with a non-stick oil and set aside.
Prepare buttermilk (mixture of 1 cup oatmilk and 1 tbsp lemon juice). Let it sit for 5 minutes before adding in the liquid mixture.
Prepare flax egg mixture: 2 tbsp flaxseed and 6 tbsp water let it sit for 5 minutes before adding in the liquid mixture.
Prepare hot coffee or water with boiling water. It should be really hot.
Mix dry ingredients: all purpose flour, cocoa powder, baking powder, baking soda and salt.
Mix all wet ingredients, canola oil, vanilla, flax egg and buttermilk including sugar.
Now make a well at the center of your dry mixture and slowly pour liquid mixture and mix into a thick batter until everything are combined.
Now pour in the hot coffee or water into your batter then it will be thin and easy to mix.
Pour now the half part into the baking pan. If you have two baking pans you can divide the batter equally.
Bake for about 30 minutes or until a toothpick is inserted and comes out clean.
Let the cake cool first before transferring in a wire cooling rack and to complete the process for frosting.
Add frosting once the cake has cool down.
Serve and enjoy.
For the buttermilk you can also use a mixture of almond milk and rice vinegar or use apple cider and it works fine.
For the coffee opt for decaf or hot water if serving this with kids.
For the frosting, you can use a whisk or hand mixer.
Adding shortening when making the frosting is optional it depends on your weather and type of vegan butter use.
This chocolate cake can last for up to a week when place in the fridge
This chocolate cake can yield up to 16 servings with 464 calories per serving. Total Fat 21.9g | Saturated Fat 4.8g | Cholesterol 0mg | Sodium 455mg | Total Carbohydrate 67.9g | Dietary Fiber 2.4g | Total Sugars 52.2g | Protein 3g | Vitamin D 6mcg | Calcium 46mg | Iron 2mg | Potassium 144mgNutrition calculation is based on using an online calculator (verywellfit) and for reference use only. The frosting can make a lot and excess can be use as dip or spread total calories can be lower since not all frosting is consumed.