Heavenly Vegan Chocolate Cake with Chocolate Buttercream

What you need:

Heavenly Vegan Chocolate Cake with Chocolate Buttercream

Ingredients

Cake

2 1/2 cups all-purpose flour, plus more for coating the pans
1 cup natural unsweetened cocoa powder
2 teaspoons baking powder
2 1/4 teaspoon baking soda
1/2 teaspoon fine salt
2 cups plain vegan milk
2 teaspoons vinegar
1 cup Crisco, at room temperature, plus more for coating the pans
1 cup packed dark brown sugar
1 cup granulated sugar
1 Tablespoon vanilla extract

3 "eggs", I used The Vegg (1 tsp & 1/4 water)

Optional

-3 Tablespoons prepared coffee, brings out the flavor in the chocolate

(If not using the coffee, add 3 Tbsps more vegan milk)

Frosting

(Makes around 2 cups frosting. If you need more, make more)

-1/2 cup Crisco
-2/3 cup cocoa powder
-3 cups powdered sugar
-6 Tablespoons vegan milk
-1 Tablespoon vanilla extract

What you do:

Directions

Cake

Heat Oven to 350 Degrees

LIBERALLY grease and flour two 9-inch round baking pans and set aside to use later.

In a medium bowl, sift together the flour, cocoa, baking soda, baking powder, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the Crisco and sugars on high speed until light, approximately 5 minutes. Add The Veggs and vanilla and mix well. Combine the vegan milk, vinegar, and coffee (if desired). On low speed, add the flour mixture and the vegan milk mixture alternately one at a time, beginning with the vegan milk mixture and ending with the flour mixture. Mix the batter only until blended. Scrap sides as needed through the process.

Pour the batter into the prepared and floured 9-inch baking pans, smooth the top with a spatula, and bake in the center of the oven for 30 to 35 minutes, or until a toothpick comes out clean and cake springs cake. Cool to room temperature before frosting.

Heavenly Vegan Chocolate Cake

Frosting

In the stand mixer fitted with a whisk attachment, beat the Crisco on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl. Turn the mixer to low (stir setting), add the sugar, salt, and cocoa powder and mix until incorporated. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.

With the mixer on low, gradually add the vegan milk and vanilla. Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping to scrape down the sides of the bowl. If you want more frosting for the cake make more, its all up to you and your tastes.

Vegan Chocolate Buttercream

Assembling the Cake

Transfer one of the cake layers, bottom side up, to a serving plate, 9-inch cardboard round, or cake stand. Spoon a third of the frosting into the center of the cake layer. Work an offset/regular spatula or wide butter knife in a gentle swirling motion and spread the icing into an even layer from the center toward the edges of the cake working your way around.

Carefully set the second cake layer on top of the first. Evenly spread another third of the frosting over the top and sides of the whole cake, this is your crumb layer, and it will be covered up after it sets. Place the cake in the refrigerator until the frosting on the outside is slightly hard, about 15 minutes.

Remove from the refrigerator and evenly spread the remaining frosting over the top and sides of the cake and decorate with whatever you want and/or design you like. Let rest or chill for a few hours or overnight and serve. Enjoy!

CAUTION
I cannot stress enough that the pans have to be greased and floured well, I have had it happen more times over, sticking and your cake breaks A very sad moment after you see a beautiful product. If it does break, you have frosting to save the day. Have fun, no one cries over broken cake...