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Ingredients

1 ½ cups all-purpose flour 1 cup white sugar ¼ cup cocoa powder 1 teaspoon baking soda ½ teaspoon salt ⅓ cup cold vegan buttery spread (such as Earth Balance®) ½ cup soy milk ½ cup brewed coffee 1 teaspoon apple cider vinegar 1 teaspoon vanilla extract

Nutrition Info

265.8 calories carbohydrate: 45.4 g cholesterol: : - fat: 8.3 g fiber: 1.6 g protein: 3.5 g saturatedFat: 2.3 g servingSize: - sodium: 386.1 mg sugar: 25.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth, beat for 2 minutes more. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

1 8-inch cake

Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.