Vegan Chocolate Layer Cake

June is definitely a birthday month for me.  Not only is it my birthday (June 6th!) but many of my very best friends were also born in this lovely summer month.  I always loved having a June birthday because, as a kid, not only did it mean school was almost done but it also meant I could always have an outdoor birthday party.  I remember going to the water slides, having bbq's, and once I was a teenager I think I went to the local amusement park about four years in a row.  I love everything about birthdays - balloons, streamers, presents with giant bows on them - and especially CAKE.  There's nothing quite like a big slice of birthday cake with layers of sweet, fluffy icing.

For my friend Amanda'a birthday I wanted to make her an amazing vegan birthday cake so I set out to find something dairy-free.  I ended up modifying a few different recipes into my own version of a Vegan Chocolate Cake with a hint of coconut & espresso.  It turned out beautifully and the ultimate taste-test was that even the non-vegans at the party loved it.  Success!  I made a layer cake but you can make just a single cake or use this as a cupcake recipe as well.

*Note:  If you're making layer cake, like I did, you will need to double this recipe and make 2 cakes, both in 9-inch round pans.

You will need:


For cake:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup brewed coffee (or you can use warm water - but the coffee really enhances the chocolate)
1 tsp. vanilla extract
1/3 cup coconut oil (or canola or vegetable oil - but the coconut oil gives this cake an amazing flavor)
1 tsp. distilled white vinegar or apple cider vinegar


For frosting:
1 cup Earth Balance (or other vegan butter)
1 cup icing sugar
1 1/2 tsp. vanilla extract
5 oz. bittersweet or semisweet chocolate (I used 72% dark chocolate)
1/8 tsp. salt
1/4 cup shredded coconut (optional - for decorating)


Directions:


For cake:

1.  Preheat your oven to 350 degrees F.

2.  If you are making a cake, grease & flour your pan to keep the cake from sticking (or else this one will stick - trust me).

3.  In a bowl, mix together the dry ingredients (flour, sugar, cocoa powder, baking soda & salt).

4.  Then add the wet ingredients (coffee, vanilla, oil & vinegar).  Mix well.

5.  Pour into pan (I used a 9-inch round) & bake for about 30 minutes or until a toothpick inserted in the center comes out clean.

For frosting:

1.  Chop up your chocolate and melt using a double-boiler (I made my own using a pot and heatproof bowl - see instructions here)

2.  Using your stand mixer or hand mixer, beat together butter, icing sugar & vanilla for about 1 minute.

3.  Add melted chocolate & beat on medium speed for another 2 minutes.

4.  Add almond milk and salt and beat on medium speed for another minute.  If the frosting is too thick, add more almond milk a teaspoon at a time until you reach your desired consistency.

5.  Once your cake has cooled, frost, top with shredded coconut & make a wish!