Death by Dairy-Free Chocolate Cake

Is it even a Birthday/ Anniversary/ Party without cake? We think not. But do you really want to be 'eating cake' for the next week? Also no. The beauty of a 6inch cake is you have all the impact without the long-term commitment and this is one of our favourites.

Please note: This recipe is ideal for a 6x2inch round cake, to acheive the one we've made in the image you can either make two and layer or double the recipe and use a 6x3inch pan for one, or split in the middle to layer. Ice with either of our buttercream mixes Easy 'Butter' Buttercream or The Best Non-Dairy Buttercream.

INGREDIENTS

94g All-purpose flour
100g granulated sugar
15g Unsweetened cocoa powder
¼ tsp salt
½ tsp baking soda
½ tsp vanilla extract
½ tsp white vinegar
Approx 39ml Vegetable oil
118g Water

METHOD

In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine. Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined.

Pour batter into the prepared Round 6x2inch pan and bake at (175°C) for 28–32 minutes, or until a toothpick comes out with a few crumbs (not clean!) the cake is done. Let it cool in the pan for 10 minutes before turning it out onto a rack.