Loveletter Cakeshop's Vegan Double Chocolate Cake

• Vegetarian

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cups Cocoa powder
  • 7 oz Dark chocolate chips, dairy free
  • 3/4 tsp Salt
  • 1 1/4 cups Sugar
  • 6 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 8 oz Milk beverage, original

• Liquids

  • 1 1/8 cups Water

Found on godairyfree.org

Description

Ingredients

• 1¾ cups all-purpose flour
• ¾ cups cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1¼ cups sugar
• 1⅛ cups warm water
• ½ cup vegetable oil
• 4 teaspoon vanilla extract
• 7 ounces dairy-free dark chocolate chips
• 8 ounces original milk beverage (Brandon uses soymilk or almond milk)
• 2 teaspoon vanilla extract

Directions

• Preheat your oven at 350ºF. Grease and flour two 6-inch round cake pans.
• Sift the flour, cocoa, baking powder, baking soda, and salt together into a medium bowl.
• Place the sugar in a separate bowl.
• Add the water, oil, and vanilla in a mixing bowl, and set the mixer on low speed. Slowly add the dry ingredients (except the sugar), and mix until fully incorporated. Add the sugar slowly and mix just until batter is smooth (do not over-mix).
• Pour the batter evenly into the prepared pans and bake for about 30 minutes, or until a toothpick comes out clean.
• Place the chocolate chips in a bowl, and set the bowl over hot water. Melt the chocolate completely.
• Combine the milk beverage and vanilla in a pan over medium-low heat, and cook until simmering. Remove from the stove.
• Pour the melted chocolate into the milk beverage mixture and stir until just combined (over-stirring may cause your ganache to separate).
• Let sit in the refrigerator for 20 minutes or the until ganache is at your desired consistency for spreading on the cake.