Best Ever Vegan Chocolate Cake

Preheat the oven to 350 degrees F.
2 8-inch cake pans
Vegetable oil for greasing cake pans + parchment paper cut to fit cake pans, also greased.

Whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the non-dairy milk, brown sugar, oil and vanilla in another medium bowl. Add the non-dairy milk mixture to the flour mixture and gently fold until just combined (it’s OK if there are lumps). Divide the batter evenly between the two cake pans.

Bake the cake until cake is firm when pressed and a toothpick inserted in the center comes out clean, 20 to 30 minutes depending on oven. Let cool in the pan for a few minutes, then transfer to racks to cool completely.

While the cake bakes, place coconut cream and sugar in a heavy medium saucepan and bring mixture to a boil. Reduce to a simmer and cook for 8 minutes. Remove from heat and add chocolate and butter. Mix well. Blend in a pinch of salt and vanilla. Place in the refrigerator until mixture has cooled and thickened but is not yet firm.

Using a mixer or heavy whisk, beat until the mixture becomes light and fluffy.

To assemble the cake: Place one layer of cake, top down, on a serving plate. If you like fruit and chocolate together, spread the layer with a hefty spoonful or two of raspberry jam. Top with a large dollop of frosting to the first layer. Top with the second layer, top up. Add a thin crumb coat of frosting around the outside of the cake then place in refrigerator to chill and let frosting set, about 15 minutes. Finish frosting cake and decorate however you’d like.