Katie Robinson | Botanical Bakeshop
Ingredients
- 250 grams all-purpose flour
- 63 grams cocoa powder
- 375 grams sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon instant espresso powder
- 240 milliliters vegan buttermilk (1 tablespoon vinegar + plant milk up to the 1 cup line)
- 120 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 240 milliliters hot water
- 3 cups sugar
- 1 cup flour
- 3 cups oat milk
- 3 teaspoons vanilla
- 3 cups vegan butter (stick variety only)
Preparation
Make buttermilk and let sit for a few minutes.
Combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Use whisk to combine ingredients and break up any lumps in the flour and/or cocoa powder.
FOR THE CAKE
Combine the buttermilk with the oil, espresso powder and hot water.
Add vanilla extract to wet ingredients and combine with dry by stirring.
Bake at 350°F in three 6-inch pans or two 8-inch pans. Bake for 25–35 minutes, or until a toothpick inserted into the middle comes out clean.
FOR VEGAN BUTTERCREAM FROSTING
Combine sugar and flour in a saucepan. Use a whisk to incorporate and break up any lumps. Add oat milk and mix over low to medium heat until a thick roux is formed. Continually whisk so there are no lumps. Once you make a thick pudding-like mixture, turn off heat and cover in plastic wrap and let cool in the fridge. Use a stand or handheld mixer to whip the butter until it is lighter in color and has increased in volume. Add the cooled pudding roux mixture to butter and continue to whip until nice and fluffy (5–10 minutes). Add vanilla and mix to incorporate.
About this recipe
PRO TIP
Lining cake pans with parchment paper will help with removing the cake. Robinson also suggests letting it cool completely, and even popping it into the freezer for a few minutes beforehand.
