Confession time: I'm one of those weirdos who doesn't like cake. No, not even chocolate cake, which is why I surprised myself with this one. And it all came about so innocently, too. My friends and I were having a little dinner party, when one of the hosts casually mentioned that she wished she had some chocolate cake. She is ALWAYS cooking amazing things for us, so I decided that it was high time (I've been waiting to use that deep East Texas grandma phrase!) that someone surprise her with something delicious.

I've made a handful of cakes in my lifetime, but they were always too something - too delicate. too dense. too fudgy - so I decided to do some research first and then meld the best characteristics into one very nearly perfect dessert. This one uses a bit of oil instead of vegan butter to keep it from drying out so quickly. I also use cacao powder, because you might as well get some nutrients in there and coffee because that gave me a reason to make a third cup. Also, it lends depth and richness without making the cake cloyingly sweet.

This cake was so good, I've now made it a total of six times. One of those is because I spilled a smoothie all over the freshly frosted thing, but that's a story for a different day. All this to say that even with my historically "meh" attitude about this classic, I have found it worthy enough to have for dinner. Not after. As. And incidentally, it goes great with an IPA. You know.... just in case you're not into a fourth cup of coffee.

you'd never know it's vegan chocolate cake
serves 8-12

cake
1 1/2 cups unsweetened, non-dairy milk
2 tsp fresh lemon juice
1/2 cup plain, unsweetened yogurt
1/2 cup unsweetened applesauce
2/3 cup coconut oil, melted*
1/2 cup good quality brewed coffee
2 tsp pure vanilla extract
2 cups whole wheat pastry flour
1 cup unsweetened cacao powder
1 1/2 cups organic cane sugar
1 tsp baking powder
2 tsp baking soda
1/4 tsp sea salt

frosting
1 cup vegan butter, softened**
3 cups powdered sugar
2/3 cup unsweetened cacao powder
1/3 cup non-dairy dark chocolate chips, melted
2 tsp pure vanilla extract
1 pinch sea salt 4-5 Tbs unsweetened non-dairy milk

1) Preheat your oven to 350˚, and spray or lightly grease two 8" metal round cake pans. Either dust with cacao powder or line the bottom with parchment paper for extra non-stick prevention.

2) In a large bowl, combine the non-dairy milk and lemon juice, and let set for 3-4 minutes. Add in the next five ingredients (yogurt thru vanilla), and whisk until frothy.
3) Add in the final six cake ingredients (whole wheat pastry flour thru sea salt), and whisk until smooth and pourable. I find it's easier to remove lumps when I use my hand mixer.

4) Divide the batter evenly into both prepared pans. 5) Bake for 30-35 minutes, or until it passes the toothpick test. Mine took the full 35 minutes.
6) Let cool completely.
7) While the cakes are cooling, beat all of the frosting ingredients in a medium bowl until smooth, light, and fluffy.
8) After the cake is completely cooled, place one layer on a serving dish and spread a generous layer of buttercream frosting over the top. Place the second layer on top of the first, and spread the remainder of the frosting evenly over the entire cake.
9) Enjoy! Store leftovers tightly covered in the refrigerator for up to three days, if it lasts that long.

*If you don't love the flavor of coconut, be sure to use the refined coconut oil.
**Miyokos vegan butter is stupid good! If you have a favorite, though, use that. Just make sure that it's designed for baking. Some aren't, as the water content is too high.\

you'd never know it's vegan chocolate cake
serves 8-12

cake
1 1/2 cups unsweetened, non-dairy milk
2 tsp fresh lemon juice
1/2 cup plain, unsweetened yogurt
1/2 cup unsweetened applesauce
2/3 cup coconut oil, melted*
1/2 cup good quality brewed coffee
2 tsp pure vanilla extract
2 cups whole wheat pastry flour
1 cup unsweetened cacao powder
1 1/2 cups organic cane sugar
1 tsp baking powder
2 tsp baking soda
1/4 tsp sea salt

frosting
1 cup vegan butter, softened**
3 cups powdered sugar
2/3 cup unsweetened cacao powder
1/3 cup non-dairy dark chocolate chips, melted
2 tsp pure vanilla extract
1 pinch sea salt 4-5 Tbs unsweetened non-dairy milk

1) Preheat your oven to 350˚, and spray or lightly grease two 8" metal round cake pans. Either dust with cacao powder or line the bottom with parchment paper for extra non-stick prevention.
2) In a large bowl, combine the non-dairy milk and lemon juice, and let set for 3-4 minutes. Add in the next five ingredients (yogurt thru vanilla), and whisk until frothy.
3) Add in the final six cake ingredients (whole wheat pastry flour thru sea salt), and whisk until smooth and pourable. I find it's easier to remove lumps when I use my hand mixer.
4) Divide the batter evenly into both prepared pans. 5) Bake for 30-35 minutes, or until it passes the toothpick test. Mine took the full 35 minutes.
6) Let cool completely.
7) While the cakes are cooling, beat all of the frosting ingredients in a medium bowl until smooth, light, and fluffy.
8) After the cake is completely cooled, place one layer on a serving dish and spread a generous layer of buttercream frosting over the top. Place the second layer on top of the first, and spread the remainder of the frosting evenly over the entire cake.
9) Enjoy! Store leftovers tightly covered in the refrigerator for up to three days, if it lasts that long.

*If you don't love the flavor of coconut, be sure to use the refined coconut oil.
**Miyokos vegan butter is stupid good! If you have a favorite, though, use that. Just make sure that it's designed for baking. Some aren't, as the water content is too high.