Vegan Chocolate Cake

Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups non-dairy milk (such as almond, soy, or coconut milk)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon apple cider vinegar
Instructions:
Preheat your oven to 350°F (180°C) and prepare a 9-inch round cake pan by lining the bottom with parchment paper and lightly greasing the sides.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate mixing bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar until well combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and well combined.
Pour the batter into the prepared cake pan and smooth out the surface with a spatula.
Bake the cake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once the cake has cooled, you can frost it with your favorite vegan frosting or serve it plain.