Note: The icing I use on this cake is the Chocolate tofu icing

Ingredients

• 240ml plant milk (I use oat milk)
• 1 tbsp apple cider vinegar or lemon juice
• 240g all-purpose flour
• 120g cocoa powder
• 250g sugar, or to taste
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• Stir the apple cider vinegar into the plant milk and set aside for at least 5 minutes to curdle into vegan buttermilk.
• 120g apple sauce , or 2 (flax)eggs (*see recipe notes)
• 1-2 tsp instant coffee granules (optional)
• 2 tsp vanilla extract
• 250ml boiling water
• 140g neutral oil (vegetable oil)

Instructions

• Preheat the oven to 165°C. Grease and line two 8-inch (2x20cm) cake pans.
• Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix to combine.
• Stir the coffee granules, if using, and vanilla extract into the boiling water.