2 1/4 c ap flour
1 1/4 c granulated sugar
1 heaping tablespoon vegan cocoa powder (I use Chatfield's brand)
2 tsp baking soda
1/4 tsp salt
2/3 c room temperature water
1/4 c + 1 tbs dairy free milk
1/4 c + 1 tbs coconut cream - the solid part only
1/4 c canola oil
1/2 tbs lemon juice
1 tsp vanilla extract
2 tsp vinegar
*if desired red food coloring
Put can of coconut cream in the fridge for at least an hour prior to baking.
Preheat the oven to 350 degrees F. Grease and flour 9" cake rounds.
In the bowl of a stand mixer, combine the water, dairy free milk, coconut cream, oil, lemon juice, vanilla extract, and food coloring if using. Mix until combined. You might have very small crumbs of coconut cream not totally blended. This is okay and they will blend in totally later.
Add all dry ingredients and mix until just combined.
Fold in the vinegar by hand until you see streaks. Hand mix a few times until combined, but don't over mix it.
Split the batter between the two prepared pans.
Bake 20-25 minutes, until a toothpick inserted comes out cleanly, and cakes spring back to the touch.
Let cool for approx 10 minutes in the pan then gently flip out onto a rack to cool completly.
Top with frosting of your choice - my vanilla buttercream is pictured here!
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