Layered Chocolate Cake // Vegan // Breaking Chegan

The Best Vegan Chocolate Cake Recipe. Extremely Moist and Fluffy with a Delicious Vegan “Buttercream” Icing. Full Recipe Below. Thanks for Watching!
Layered Chocolate Cake
Prep Time: 20 Minutes (Cake) & 20 Minutes (“Buttercream”)
Cook Time: 40 Minutes
Yield: 1 x 9” Layered Cake
Chocolate Cake
1 1/2 cups (125ml) Vegetable Oil
2 cups (400g) Unsweetened Apple Sauce
3 cups (750ml) Almond Milk
2 tbsp (10g) Vanilla Extract
4 cups (575g) All Purpose Flour
1 cup (75g) Cocoa Powder
1 1/4 cup (225g) Sugar
1 tbsp (5g) Baking Powder
1 1/2 tsp (3g) Baking Soda
1 tsp (5g) Salt
Chocolate “Buttercream”
2 cups (450g) Vegan Margarine
2 tbsp (10g) Vanilla Extract
1/4 cup (62ml) Almond Milk
1 1/2 cups (130g) Cocoa Powder
6 cups (700g) Icing Sugar
Chocolate Cake
In a medium sized bowl, add oil, apple sauce, vanilla, and milk. Whisk to combine. In a large bowl, add flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk to combine. Add the wet ingredients into the dry ingredients and fold together until just combined. Divide the mixture between two greased 9” spring form pans (or whichever molds you are using).
Bake at 350F for 30 - 40 minutes or until a knife is inserted and comes out clean. Let the cakes cool in the pan for 5-10 minutes, then transfer to a rack to cool. Let cool completely before icing.
Vegan “Buttercream”
Add margarine, vanilla and almond milk to the bowl of a stand mixture fitted with a paddle attachment (or a large bowl if using a hand mixer). Begin mixing on low - add cocoa powder and 1/2 cup of icing sugar. As the ingredients are incorporated keep add the icing sugar 1/2 cup at a time. Stop the mixer every now and then to scrape down the sides of the bowl with a spatula.
Use “buttercream” to decorate your cake as desired! (click the video to see how I decorated the cake)
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