Vegan Chocolate Cake

Ingredients

FOR THE CAKE

• 3 c. all-purpose flour
• 1/2 c. unsweetened Dutch-processed cocoa powder
• 2 tsp. baking soda
• 1 tsp. espresso powder
• 1 tsp. kosher salt 
• 1 3/4 c. brown sugar, tightly packed
• 2 c. freshly brewed coffee
• 2/3 c. vegetable oil

FOR THE FROSTING

• 1 1/2 c. (3 sticks) vegan butter, softened
• 4 1/2 c. powdered sugar 
• 1 c. unsweetened Dutch-processed cocoa powder
• 1/4 tsp. espresso powder
• 1/4 tsp. kosher salt

Directions

1. Preheat oven to 350°, line two 8″ round cake pans with parchment paper and spray them with cooking spray.
2. In a large bowl, whisk to combine flour, cocoa powder, baking soda, espresso powder and salt.
3. In a medium bowl, whisk to combine brown sugar, coffee, and vegetable oil.
4. Add wet ingredients to bowl with dry ingredients and whisk to combine. (Some lumps are ok!) Divide batter between prepared cake pans and bake until a toothpick inserted into the center of each cake comes out clean, 33 to 35 minutes. Let cakes cool in pan for 15 minutes, then turn out to cool completely on a wire rack, 45 minutes to an hour.
5. Meanwhile, make frosting: In a large bowl using a hand mixer or the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat until combined, then add cocoa powder, espresso powder, and salt. Beat until smooth.
6. When cakes are cooled, place one cake on serving dish and spread a thick layer of frosting on top. Top with second layer of cake, then frost all over sides and top.