#blueblackwhite

Cake layers:

360 ml of your favourite plant based milk

2 tsp apple cider vinegar

30 g unsweetened applesauce

120 ml stronf coffee or some stonger liquoer, I used Vana Tallinn, about 50 ml

160 ml coconut oil

2 tsp vanilla sugar

320 g white flour

260 g sugar

100g unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

pinch of salt

Some chocolate chips

FROSTING

Aquafaba from 2 cans of chickpeas

tsp of cream of tartar or lemon juice

250 g vegan butter (softened)

300 g powdered sugar

2-3 tsp vanilla  sugar

Instructions

Preheat oven to 175 C and lightly spray 2 24-cm round cake pans. Dust with cocoa powder, shake out the excess and set aside.

Mix the milk and vinegar in a large mixing bowl and let set for a few minutes to activate and create a vegan buttermilk. Add the oil, coffee and/or liquor and applesauce and beat until foamy.

Add the flour, sugar, vanilla suga, cocoa powder, baking soda, baking powder, and salt and mix thoroughly to remove lumps; add the wet mixture while beating with a hand mixer. Beat until no large lumps remain. It should be creamy and pourable. Taste and adjust sweetness as needed.

Divide the batter between your prepared pans.

Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

While cooling, prepare frosting by first adding aquafaba with lemon juice and powdered sugar and vanilla sugar to a bowl and using a hand mixer, mix until soft and quite firm peaks start to form. You may want to add more sugar; add the butter and keep mixing. Taste, add vanilla sugar and keep mixing until you achieve a creamy and fluffy frosting.

Once the cake is cooled, frost generously with buttercream frosting, adding a thick layer between the top and bottom layers-