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.