Vegan Chocolate Cake with Espresso Buttercream

Enjoy this rich vegan chocolate cake with a delicious espresso buttercream. This cake is moist, rich, and full of chocolate flavor. Its great for any event.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup non-dairy milk
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1/2 cup strong brewed espresso or coffee
• 1 cup vegan butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

Warm the oven up to 175F 350C

Butter and flour two round cake pans that are 9 inches in diameter

Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl with a whisk

Put apple sauce, oil, apple cider vinegar, vanilla extract, and non-dairy milk in a different bowl

Mix the dry and wet ingredients together until the mixture is smooth

Mix in the brewed coffee

Evenly pour the batter into the cake pans that have been prepared, and smooth the tops

Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean

Let cakes cool in their pans for 10 minutes, then move them to wire racks to finish cooling

You will need to beat vegan butter until it is smooth and creamy

Add the powdered sugar and vanilla extract slowly while beating the mixture until it is smooth and fluffy

Spread a layer of buttercream on top of one cake layer after the cakes have cooled all the way down

Put the other cake layer on top, and use the rest of the buttercream to frost the top and sides

You can decorate if you want to with chocolate shavings or cocoa powder

Cut it up and serve