I got this recipe from The Banana Diaries.
INGREDIENTS
1 ¼ cup Vegan Buttermilk*, room temperature
3 cups All-Purpose Flour, sifted
1 cup Cocoa Powder, sifted
2 tsp. Baking Powder
1 ½ tsp. Baking Soda
½ tsp. Sea Salt
½ cup Unsalted Vegan Butter, melted and cooled to room temperature
1 ¾ cups Granulated Sugar
⅓ cup Brown Sugar
1 cup Dairy-Free Yogurt, room temperature
1 tsp. Vanilla Extract
1 cup Coffee, hot
*add a tablespoon of ACV or lemon juice to 1 ¼ cup of Oat Milk, or another plant based milk
INSTRUCTIONS
Preheat the oven to 350F, and prepare three 6″ cake pans. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside.
Prepare the vegan buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small bowl and set aside for 5-7 minutes to curdle. You can prepare the batter while the buttermilk is forming.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
In a large bowl and a whisk, whisk the vegan butter, sugar, and brown sugar until integrated. Then add in the dairy free yogurt and vanilla extract, and whisk again until combined.
To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Whisk gently until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and whisk again just before there are no more dry streaks.
Slowly pour in the hot coffee, and whisk gently until the coffee has just mixed into the batter.
Pour the batter into the three cake pans evenly. Place the cakes into the oven and bake for 33-35 minutes, or until a toothpick comes out clean. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely, about 45 minutes.
Place the bottom layer onto a cake plate and adding about 1 cup of frosting to the top of the cake. Spread it just to the edges, then add the second layer and repeat. Top with the third layer and frost with the remaining frosting. Decorate as you’d like, and enjoy!
Store any leftovers covered at room temperature for up to 2 days or sliced in an airtight container in the fridge for up to 5 days.
Preheat the oven to 350F, and prepare three 6″ cake pans. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside.
Prepare the vegan buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small bowl and set aside for 5-7 minutes to curdle. You can prepare the batter while the buttermilk is forming.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and sea salt. Set aside.
In a large bowl and a whisk, whisk the vegan butter, sugar, and brown sugar until integrated. Then add in the dairy free yogurt and vanilla extract, and whisk again until combined.
To the mixture, add in about half of the flour mixture, along with half of the buttermilk. Whisk gently until the flour starts to combine with the wet. Add in the remaining flour mixture and buttermilk, and whisk again just before there are no more dry streaks.
Slowly pour in the hot coffee, and whisk gently until the coffee has just mixed into the batter.
Pour the batter into the three cake pans evenly.
Place the cakes into the oven and bake for 33-35 minutes, or until a toothpick comes out clean.
Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely, about 45 minutes.
Store any leftovers covered at room temperature for up to 2 days or sliced in an airtight container in the fridge for up to 5 days. You can also freeze the cakes for up to 3 months.
If you tried this recipe please tag me on Instagram, I would love to see it!
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
A video is up on my Pinterest and Instagram as well.
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