· 3 c all-purpose flour
· 2¼ c sugar
· ¾ c cocoa powder
· 2 tsp baking soda
· ¼ tsp salt
· 2 c cold water or coffee
· ½ c vegetable oil
· 2 tbsp white vinegar
· 4 tsp vanilla
Coffee Buttercream Frosting
· ½ c shortening
· ½ c vegan butter
· 5 c powdered sugar, sifted
· 1 tbsp instant coffee dissolved in 1 Tbsp vegan milk
· up to ¼ c plain, unsweetened vegan milk
1- Preheat oven to 375°.
2- Grease and flour two 9″ cake pans and line with parchment paper.
3- In a large mixing bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
4- In a medium mixing bowl, whisk together water or coffee, oil, vinegar, and vanilla.
5- Stir until the dry mixture is just moistened; some lumps are okay. The batter will turn lighter in color.
6- Pour quickly into prepared pans.
7- Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
8- Allow to cool in pans for 10 minutes.
9- Loosen sides of cake from pans, then flip them out of the pans and onto cooling racks.
10- Cool completely before frosting.
11- Meanwhile, prepare frosting.
12- Cream shortening and butter.
13- Add powdered sugar, coffee mixture, and 1 tablespoon vegan milk; beat with a fork until blended.
14- Add more vegan milk, a tablespoon at a time, until you reach your desired consistency. Use less milk for dense frosting, and more for a whipped consistency. If you’d like it to be particularly fluffy, beat with a hand mixer instead.
15- Frost and decorate cake as desired.