Vegan Petite Chocolate Cake

Instructions

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1. - Preheat oven to 325°F. Prepare 2 6-inch round cake pans with vegetable pan spray.
2. - In medium bowl, combine flour, cocoa powder and salt.
3. - In medium microwavable bowl, combine chocolate and plant-based butter. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until mixture is melted. (Mixture can also be melted on top of stove in heavy saucepan over low heat). Stir until smooth.
4. - Transfer chocolate mixture to large mixing bowl. Add sugar; beat with electric mixer on medium speed until well blended.
5. - In small bowl, stir together vinegar, baking soda and vanilla; add to sugar mixture and mix to combine.
6. - Alternate adding the flour mixture and the yogurt and non-dairy milk to the chocolate mixture. Mix until everything is just combined. Be careful not to over mix.
7. - Divide batter evenly between prepared cake pans. Bake for 45-50 minutes, or until toothpick inserted in center comes out clean. The cake should also spring-back slightly when touched.
8. - Cool in pan on cooling grid 15 minutes; remove from pan and cool completely before icing.
9. - Vegan Chocolate Buttercream Frosting: In a medium bowl, sift together sugar and cocoa powder.
10. - In a separate large bowl, beat butter on medium speed until light and fluffy. Beat in vanilla extract.
11. - Gradually add the sugar and cocoa powder to the butter mixture one cup at a time.
12. - Gradually add milk and beat at medium speed until light and fluffy.

Notes