This one is for all you vegan chocolate lovers out there! Packed with sweet chocolate flavor and made using vegan ingredients, this vegan chocolate cake recipe can be made into a small 2-layer 6 in. cake or can be used as a cupcake batter. Top it with our Vegan Buttercream Frosting or Vegan Chocolate Frosting for the perfect finishing touch!
Preheat oven to 325°F. Prepare 2 6-inch round cake pans with vegetable pan spray.
In medium bowl, combine flour, cocoa powder and salt.
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.
Transfer chocolate mixture to large mixing bowl. Add sugar; beat with electric mixer on medium speed until well blended.
In small bowl, stir together vinegar, baking soda and vanilla; add to sugar mixture and mix to combine.
Add flour mixture alternately with yogurt and non-dairy milk; mix just until combined.
Divide batter evenly between prepared cake pans. Bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Cool in pan on cooling grid 15 minutes; remove from pan and cool completely before icing.