Vegan Choc-Lemon Cake

Ingredients:
For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups plant-based milk (such as almond, soy, or oat milk)
1/2 cup vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Zest of 1 lemon
For the frosting:
1 cup vegan butter, softened
3 cups powdered sugar
Juice of 1 lemon
Zest of 1 lemon
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix together the plant-based milk, vegetable oil, apple cider vinegar, vanilla extract, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir until well combined and no lumps remain.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the vegan butter until creamy. Gradually add in the powdered sugar, lemon juice, and lemon zest. Beat until smooth and well combined.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Optionally, you can decorate the cake with additional lemon zest or grated vegan chocolate.