YBD Chocolate Cake (vegan)

This recipe can be vegan if you use certified vegan sugar and will yield two 10 inch cakes or four 8 inch cakes.

What do I need....

4 cups white sugar

5 cups all-purpose flour

1 1/2 cups cocoa

1 tablespoon plus 1 teaspoon baking soda

2 teaspoons salt

2 cups unsweetened soy or almond milk (you can use regular milk here as well)

2 cups water

2 tablespoons instant espresso powder

2 tablespoons white vinegar

1 1/2 cup vegetable oil

1 tablespoon Madagascar bourbon vanilla extract

How do I make this....

-Preheat oven to 350 F and spray pans with nonstick cooking spray.

-Using a stand mixer and whip attachment, combine sugar, flour, cocoa, salt and baking soda in the mixer and turn on low speed. This will sift the ingredients.

-Add espresso powder to the water and set aside.

-Add vinegar to the milk and set aside.

-Add vanilla to the oil.

-While the mixer is running on low, add the oil mixture, milk mixture, and half of the water mixture.

-Mix until incorporated and no lumps are found.

-Add the last bit of water and blend until fully incorporated.

-Fill pans and bake for 30-45 minutes, checking the cakes at 30 minutes for doneness. When fully baked, a toothpick inserted into the cake should come out clean.