1 3/4 cup of Bob's Red Mill 1-1 baking flour
1 cup of unsweetened cocoa powder
1 1/2 teaspoons of baking powder
1 1/2 teaspoons of baking soda
2 cups of granulated sugar
3 teaspoons of baking powder
1 teaspoon of salt
1 cup of almond or coconut milk
1/2 cup of canola oil
2 teaspoons of pure vanilla extract
1 cup of very hot water
Preheat the oven to 350°F and grease two 9" pans with butter; add a circle of parchment paper in the bottom of pans, then set aside.
In the bowl of a stand mixer fitted with a paddle attachment mix all the dry ingredients
Then add the eggs, milk oil, and vanilla and beat for 2 minutes on medium speed. Reduce speed to low and add hot water. Then mix for another minute.
Pour batter into cake pans. Bake for 30-35 minutes or until a tester comes out clean.
Let the cakes cool in the pans on the rack for 20 minutes. Remove the cakes from the pans onto the rack and cool completely before frosting.
This recipe tastes amazing with my chocolate buttercream frosting recipe