Classic Vegan Chocolate Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.

2. 2

   In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, and salt.

3. 3

   In a separate medium bowl, combine the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix!

5. 5

   Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin, and that's perfectly normal.

6. 6

   Divide the batter evenly between the two prepared cake pans.

7. 7

   Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

8. 8

   While the cakes cool, prepare the ganache. In a microwave-safe bowl, combine the vegan chocolate chips and the thick part of the coconut milk. Microwave in 30-second intervals, stirring in between, until melted and smooth. Alternatively, melt over a double boiler.

9. 9

   Let the ganache cool slightly at room temperature, stirring occasionally, until it thickens to a spreadable consistency. If it gets too thick, microwave for a few seconds. If too thin, refrigerate for a few minutes.

10. 10

    Once the cakes are completely cool, spread a generous layer of ganache on top of one cake layer. Place the second cake layer on top and cover the entire cake with the remaining ganache. Decorate as desired! Slice and enjoy this delightful vegan treat.