Decadent Espresso Vegan Chocolate Cake

1

Preheat your oven to 350°F (175°C) and lightly grease an 8-inch round cake pan or line it with parchment paper.

2

In a small bowl, whisk together the almond milk and apple cider vinegar, then let it sit for about 5 minutes to curdle into vegan buttermilk.

3

In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, salt, and espresso powder to ensure there are no lumps.

4

Add the vegetable oil and vanilla extract to the curdled almond milk mixture, whisking until combined.

5

Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until the batter is smooth; be careful not to overmix.

6

Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle vegan chocolate chips on top if desired.

7

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

8

Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Ingredients