Vegan Chocolate Cake with Espresso Buttercream

This is a super moist, richly flavored chocolate cake, topped with a fluffy cloud of espresso buttercream. No sacrifices in texture or flavor are made to achieve this easy as...cake vegan treat!

For the Cake:
2 cups all-purpose flour
1 3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
1 cup plant-based milk
2/3 cup neutral oil eg avocado, canola etc
3 tbsp white vinegar
2 tsp vanilla extract
1 cup fresh hot coffee or hot water
For the Espresso Frosting:
1/2 cup vegan butter (stick, not tub style)
1/2 cup non-hydrogenated shortening
3 cups confectioner’s sugar
3 tbsp instant espresso powder
1 tsp vanilla extract
1-4 tbsp plant-based milk
chocolate shavings for garnish, optional

For the Cake:
Preheat oven to 350°F. Line the bottom of a 9″ x 13″ with parchment paper, lightly greasing any areas not covered with paper.
In a large bowl, sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a medium bowl, whisk the plant-based milk, oil, vinegar and vanilla extract.

next instruction :

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