3cupsbrewed coffeeroom temperature, or unsweetened almond milk
For the chocolate buttercream frosting
1 1/2cupsvegan buttersoftened
1 1/2cupscocoa powder
Preheat the oven to 180C/350F. Grease three 8-inch cake pans and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until combined.
Distribute the batter amongst the three pans. Bake the cakes for 25-27 minutes, or until a skewer comes out clean.
Let the cakes cool in the pans for 15 minutes, before carefully inverting onto a wire rack to cool completely.
While the cake is cooling, prepare the frosting. Beat together the butter until fluffy. Add the powdered sugar and cocoa powder and beat well, until smooth.
Once the cakes have cooled, layer them up. Place the first cake on a serving dish and spread with frosting. Add the second layer, add another layer of frosting, before adding the final cake. Cover the tops and sides with frosting.
TO STORE: If you intend to consume the cake within 3 days, the cake can be kept at room temperature, covered. If you'd like it to keep longer, store the cake in the refrigerator, covered, for up to 7 days.TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.