1 cup hot water or hot coffee (for a richer flavor)
1 cup dairy-free yogurt (soy or coconut)
2 tsp vanilla extract
1 tbsp apple cider vinegar
Preheat and Prepare:
Preheat your oven to 350°F (175°C).
Grease and line three 8-inch round cake pans with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
Mix Wet Ingredients:
In another bowl, mix the vegetable oil, plant-based milk, hot water or hot coffee, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
Combine Wet and Dry Ingredients:
Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Bake:
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Serve or Frost:
Once cooled, use these cake layers to build your favorite chocolate cake, pairing them with a dairy-free frosting of your choice.
Hot Water or Coffee: Using hot coffee instead of hot water enhances the chocolate flavor.
Do Not Overmix: Overmixing can result in a dense cake. Mix until just combined.
Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for the best results.
Storage: Store the cake layers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
