Grease and line a 9-inch (23 cm) round cake pan or two smaller pans for layers.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, mix the plant-based milk, vegetable oil, vanilla extract, and apple cider vinegar. Let it sit for 1–2 minutes to activate the vinegar.
Step 4: Make the Batter
Gradually pour the wet ingredients into the dry mixture, stirring until combined.
Add the hot water slowly, stirring gently until the batter is smooth. It will be thin, but that’s normal.
Step 5: Bake
Pour the batter into the prepared cake pan(s).
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
In a mixing bowl, beat the vegan butter until creamy.
Sift in the powdered sugar and cocoa powder, then mix on low speed.
Add the plant-based milk and vanilla extract. Beat until smooth and fluffy. Adjust consistency by adding more milk (for thinner) or powdered sugar (for thicker).
Step 7: Assemble the Cake
If you made two layers, spread a generous amount of frosting on top of one layer, then place the second layer on top.
Frost the top and sides of the cake evenly.
Decorate with chocolate shavings, sprinkles, or fresh fruit as desired.
Why This Recipe Works
Moist and Rich: The combination of vinegar and baking soda creates a tender, moist crumb.
Dairy-Free and Egg-Free: Plant-based ingredients ensure the cake is suitable for vegans and those with dietary restrictions.
Simple Ingredients: No complicated substitutes—just pantry staples and easy-to-find items.
