- 2 1/2 cups All purpose flour
- 3 cups Sugar
- 1 cup Cocoa powder
- 1 tbsp Baking soda
- 1 1/2 tsp Baking powder
- 1 tsp Salt
- 3 Eggs (room temperature)
- 1 1/2 cups Almond milk
- 1 1/2 tbsp White vinegar
- 3/4 cup Prepared espresso
- 3/4 cup Boiling water
- 3/4 cup Vegetable Oil
- 1 tbsp Vanilla
Preheat oven to 350, Line 3, 9″ cake pans with parchment paper the butter them and dust them with flour.
Sift all the dry ingredients together in a bowl, set aside.
Combine the almond milk, vinegar, espresso, boiling water, oil and vanilla in a mixing bowl and blend on low. Add eggs one at a time and blend until fully incorporated.
Gradually add the dry ingredients blending on low speed. Scrape the sides with a spatula and blend for an additional 30 seconds.
Pour batter into the cake pans and bake for 30 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes then remove cakes and cool completely.
Frost cakes with this dairy free peanut butter icing!