Vegan Chocolate Cake 1 2/3 natural large-crystal cane sugar 2 1/2 all-purpose flour 1/2 oat flour 2 baking soda 3/4 salt 1/3 Dutch-processed cocoa 1/3 natural cocoa 1 1/2 unsweetened chocolate chopped 1 hot brewed coffee 1 light coconut milk 2 cider or white wine vinegar 1 1/2 vanilla extract 3/4 vegan butter Adjust oven rack to middle psoition and heat oven to 350 degres. Spray two 9-inch round cake pans with non-stick cooking spray; set aside. Process sugar in a food processor to a fine powdder, 30 to 40 seconds. Sift sugar, flours, baking soda and salt into a large bowl, then whisk to combine. Combine cocoas and chocolate in a large bowl and cover with hot coffee; whisk until smooth. Combine coconut milk, vinegar and vanilla in large measuring cup. Place vegan butter substitute in a medium bowl. Add coconut milk mixture in two additions, whisking until smooth after each. Add vegan butter-coconut milk mixture to the chocolate mixture and whisk to combine, then add this mixture to dry ingredients and fold gently with rubber spatula until just incorporated and no streaks of flour remain. Divide batter evenly between cake pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, switching position of and rotating pans after 12 minutes. Cool cakes in pans on wire rack to room temperature, about 2 hours. Cora