This is a super moist, decadent, and easy eggless/vegan chocolate cake recipe that can be used for cupcakes as well! Image below is place holder.(not mine)

Ingredients:

1 3/4 cup all-purpose flour
1 1/2 cup granulated sugar
3/4 cup unsweetened cocoa powder (natural, not dutch processed)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup grapeseed oil (can use canola, vegetable oil)
100 gm condensed milk
2 tsp vanilla extract
1 cup buttermilk (1 cup milk (dairy or nondairy) + 1tsp apple cider vinegar let it curdle about 10mins)
1/2 cup freshly brewed black coffee(don’t use hot)
1/2 cup water

Method:

• Preheat oven to 350 degrees.
• Grease two 9-inch round cake pans with butter, oil, or baking spray. Line with parchment paper and grease. Don’t skip parchment paper as it will make sure your cake doesn’t stick to the pan.
• In a large bowl, mix dry ingredients- flour, sugar, cocoa powder, baking soda, baking powder, and salt. Stir to combine. Set aside.
• In another bowl, mix wet ingredients- grapeseed oil, condensed milk, vanilla extract, buttermilk, black coffee, and water. Use hand beaters or whisk to combine.
• Add dry ingredients to wet ingredients and beat until combined (don’t over mix).
• Divide batter and pour each half into your 9-inch round cake pan.
• Bake 22-24 minutes until fully baked. Use a toothpick to test doneness. If it comes out clean, the cake is ready.
• Place cake on cooling rack and allow to cool before removing from pan.

Note: For cupcakes- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes.