This Vegan Chocolate Christmas Cake is moist and chocolatey and orangey and delicious. A simple American buttercream makes an easy and festive frosting for this guy, too!
2-3shakes chocolate bitters(totally optional but really lovely)
Instructions
For the Cake
Line 3 6" (or 2 8" or 9") pans with parchment, spray sides with pan spray and set aside.
Preheat oven to 350F.
In a large bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the coconut milk, Earth Balance, flax meal/water mixture, vanilla and orange oil.
Pour the wet into the dry and mix well for about 3 minutes using either a whisk or a large wooden spoon. The batter should be fairly thick and smooth.
Pour in the boiling water and stir carefully to combine--it will take a minute for the water to want to mix with the thick batter, so go slowly and don't splash yourself. Scrape the bowl and stir a bit more.
Pour the batter evenly into the prepared pans. Bake on the center rack for about 30 minutes for the 6" cakes and maybe 35-40 for 8" or 9" cakes or until the cakes read 200F on an instant read thermometer and have just started to shrink from the sides of the pans.
Cool on racks for 15 minutes before turning out to cool completely.