Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line bottoms with parchment, and dust sides lightly with cocoa powder.
- Combine the plant milk and apple cider vinegar in a small measuring cup. Stir and set aside for 5–10 minutes to curdle into vegan 'buttermilk'.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
- Add the oil, applesauce, vanilla, and the curdled milk to the dry ingredients. Mix on medium speed until combined and no large streaks of flour remain.
- Carefully pour in the boiling water while mixing on low. The batter will become very thin—this is normal. Mix until fully incorporated.
- Divide batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cakes in pans for 15 minutes, run a knife around the edges, then invert onto a wire rack to cool completely before frosting.
- Make the buttercream by whipping the softened vegan butter until fluffy. Gradually add powdered sugar and cocoa, alternating with splashes of plant milk and vanilla, until smooth and spreadable.
- Frost one layer, stack the second, then cover the top and sides with remaining frosting. Chill briefly if needed to set the buttercream before slicing.
Notes
Use high-protein soy milk for the best rise when making the vegan 'buttermilk', and be sure to add the boiling water last to bloom the cocoa and create a thin batter for an ultra-moist crumb. Allow the cakes to cool completely before frosting and refrigerate briefly if your kitchen is warm to help the vegan buttercream set.
