Vegan Chocolate Cake

Vegan Chocolate Cake Recipe
Ingredients:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened almond milk (or any non-dairy milk)
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
For the frosting:
1/2 cup vegan butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
2-3 tablespoons non-dairy milk
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
In a separate bowl, mix together the almond milk, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
Add the apple cider vinegar to the batter and stir gently. The vinegar will react with the baking soda, causing the cake to rise.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the vegan butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the non-dairy milk, until you achieve a smooth and spreadable consistency. Stir in the vanilla extract.
Once the cake has cooled, frost the top and sides with the chocolate frosting.
Serve and enjoy!