Ingredients:
Dry Ingredients-
2 1/2 cups All Purpose Flour
3/4 cups bone-char free sugar
3/4 cups cocoa powder (not dutch process)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 salt
Wet Ingredients:
2 cups non-dairy milk ( almond, soy, cashew (you’ll taste the cashew milk) I would suggest almond milk since it’s a very mild taste)
1/2 cup water
2 tbsp. apple cider vinegar
1 tsp. vanilla extract
Blackout Cake:
Just add 3/4 cup of black cocoa powder instead of regular cocoa powder
Instructions:
1. Preheat your oven to 325 F. Get two 6 inch round pans with parchment paper by greasing them up with a vegan based spray (such as Vegalene).
2. In a bowl, sift all your dry ingredients ( flour, sugar, cocoa powder, baking powder, baking soda, and salt) together and put that aside
3. In a separate bowl, combine your wet ingredients (non-dairy milk, water, apple cider vinegar, and vanilla extract).
4. Pour your wet ingredients slowly into your dry ingredients and mix throughly with your HAND MIXER.
5. Divide the batter by filling it up to 3/4 of the way, don’t over fill.
6. Bake cakes for at least 25 minutes or until a toothpick is inserted and comes out clean.
7. Remove cakes from oven and let it cool on a wire rack for 10-15 minutes. Once cooled, you can easily remove cakes from their pans
8. Enjoy it with/without frosting. You can store your cake in the fridge for at least 1 week if covered properly with plastic wrap.
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