Ingredients
For the cake:
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup Dutch-process cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 8 tablespoons canola oil, 1/2 cup + 2 tablespoons
- 1 3/4 cups warm water
- 2 large eggs, or 2 prepared flax eggs
- 2 teaspoons vanilla extract
For the frosting:
- 1/2 cup dairy free butter, 1 stick
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch coarse salt
- 3 cups powdered sugar
- 2 tablespoons water or dairy free milk
Instructions
To make the cake:
- Preheat oven to 350˚F. Grease and flour two 9 inch cake pans. Set aside.
- In a large bowl, whisk together the sugar, cocoa powder, flour, baking powder, baking soda and salt.
- Stir in the oil, warm water, eggs and vanilla extract, whisking until smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 25 - 30 minutes, or until an inserted toothpick comes out clean. Remove from oven and let cool completely before removing from pan.
To make the frosting:
- With an electric mixer, beat butter, cocoa powder, vanilla extract and salt until light and fluffy.
- Add salt and powdered sugar, about 1/2 cup at a time, until incorporated. Add water or milk until desired consistency is reached.
Last step!Share a picture on Instagram and tag me at @simplywhisked!
Nutrition Information
Calories: 360kcal (18%), Carbohydrates: 61g (20%), Protein: 3g (6%), Fat: 13g (20%), Trans Fat: 0.1g, Cholesterol: 23mg (8%), Sodium: 421mg (18%), Fiber: 2g (8%), Sugar: 47g (52%)