Chocolate Cake with Vanilla Butter Cream Frosting

Who says you can’t have your vegan cake and eat it too? Simply delicious and a crowd pleaser, perfect for special occasions or just because

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This sweet indulgence our classic layer cake brings together the two best flavors together — chocolate and vanilla. It reminds me of the best Devil Dog from my childhood. Remember those? Well, now we can indulge in an organic vegan version.

Makes approximately 12 slices

Preheat oven 350 degrees

You’ll need (2) 9-inch baking pans lined and greased

Cake

Dry ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 tsp baking soda
• 3/4 cup cocoa powdered, sifted

Wet ingredients:

• 2 cups cold coffee
• 1/4 apple cider vinegar
• 2 tbsp vanilla extract
• 1 cup oil

Directions:

1. Have your pans ready to go lined and greased so that when you divide the batter you can put it in the oven right away
2. Mix your dry and wet ingredients together — note: do not over mix
3. Immediately divide batter into two pans and put in oven
4. Bake for 30 minutes at 350 degrees

Butter Cream

Ingredients:

• 1 pack of Earth Balance butter/ 4 sticks = 2 cups (softened)
• 1 bag organic powdered sugar (1 lb.)
• 2 Tbsp vanilla extract, more or less to taste. (I love a good vanilla so I let it shine)

Directions:

1. Add softened butter in mixer and begin mixing; when it starts to break down, slowly add powdered sugar followed by vanilla. Continue mixing until fluffy, around 8 minutes 

2. Assemble cooled cake by layering cake and buttercream, cake and buttercream. Enjoy!

— Lea Haas, Owner, The Garden Cafe Woodstock