Prep 30 mins
Cook 30 mins
This recipe came from Abby Levine and her website is:email@example.com I changed a few things to suit my tastes.
- 1 1⁄2 cups whole wheat pastry flour
- 1 1⁄2 cups unbleached white flour
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon ground cinnamon
- 3⁄4 cup unsweetened cocoa, plus
- 3 tablespoons unsweetened cocoa (unsweetened)
- 3⁄4 cup sugar (Use your favorite vegan variety.)
- 3⁄4 cup safflower oil (or other light oil)
- 1 1⁄2 cups maple syrup
- 2 1⁄4 cups chocolate soymilk or 2 1⁄4 cups vanilla-flavored soymilk
- 4 1⁄2 teaspoons vanilla extract
- 1 1⁄2 teaspoons almond extract
- 1 tablespoon apple cider vinegar
- Position a rack in the middle of the oven and another rack above it. Preheat to 350 degrees.
- Oil three 9-inch round cake pans, and line the bottoms with parchment paper cut to fit. Place a wire mesh strainer over a medium bowl.
- Add the dry ingredients to the strainer. Tap the strainer against the palm of your hand to sift the ingredients into the bowl. Stir.
- with a wire whisk to distribute the ingredients.
- Whisk the liquid ingredients in a separate medium bowl until well combined. Pour the dry mixture and stir with a whisk until the.
- batter is smooth. This batter is meant to be fairly thin.
- Divide the batter evenly among the three prepared pans. Place two pans on the lower rack and center the remaining pan on the upper rack.
- Bake for 25 to 30 minutes. Cool the pans on wire racks for ten minutes. Run a thin knife between the cake and the inside of the pan, and invert each layer onto a rack.
- Remove the pans and carefully peel off the parchment paper. Invert again topside up on a rack to cool completely.
- To protect the layers from cracking or breaking, slide a cardboard circle under each one. Wrap the layers in plastic wrap, and.
- refrigerate 1 to 8 hours, until cold, before filling and frosting.
- Cover a cake-decorating turntable or other elevated surface with a piece of parchment paper to catch any frosting that drops off the cake.
- Set the first layer on the turntable. Use a long serrated knife to level the tops of the layers, if needed.
- Use an off set spatula to spread about 1 1/2 cups of frosting on the layer,covering a section at a time.
- Place another layer bottom-side up on the cream-covered layer, remove the cardboard, and spread with another 1 1/2 cups of the cream.
- Remove the third layer from the cardboard onto the top of the cake. Press down lightly and push one or two thin, long wooden skewers.
- through the middle of the cake to keep the layers from slipping.
- Spread about 1 1/2 cups frosting over the top, swirling as you go.
- by pushing the spatula in and out of the cream.
- Push excess frosting off the top onto the sides, then frost the sides. After the sides are covered, you can spread additional frosting on the top.
- The cake is ready to serve immediately but can be refrigerated for up to 24 hours. Use a long, sharp knife to slice the cake.
- Remove the skewers before slicing.
- Bon Appetit!