Vegan Chocolate Cake

Ingredients:
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups almond milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons white vinegar
For the frosting:
1/2 cup vegan butter, softened
3 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup almond milk
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans with vegan butter or cooking spray.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, mix together the almond milk, vegetable oil, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients and mix until well combined.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Allow the cakes to cool completely before frosting.
To make the frosting, beat the vegan butter in a large bowl until smooth.
Add the powdered sugar, cocoa powder, almond milk, and vanilla extract, and beat until well combined and fluffy.
Once the cakes have cooled, place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top of the frosting and spread the remaining frosting on top and around the sides of the cake.