Instructions

• Preheat the oven to 350 F. Grease two 8-inch pans or one 9×13-inch pan and set aside.
• In a large bowl, whisk together the dry ingredients: 2 cups flour, 3/4 cup cocoa powder, 1 tsp baking soda, 1 tsp salt, and 1 1/2 cups sugar (or xylitol if making sugar-free).
• In a separate bowl, combine the wet ingredients: 1/2 cup applesauce (or mashed banana or vegan yogurt), 1/2 cup oil (or 1/2 cup almond butter — if using almond butter, gently warm until soft and easy to stir), 1 1/2 tbsp vanilla extract, 1 1/3 cup water, and 2 tbsp vegan red food coloring. Add 1 tsp white vinegar unless you are using vegan yogurt (omit the vinegar if using yogurt). Whisk until smooth and uniform.
• Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk until just evenly combined. Do not overmix.
• Divide the batter evenly between the two prepared 8-inch pans (or pour into the prepared 9×13-inch pan) and smooth the tops.
• Bake in the preheated oven for 28 minutes, or until a toothpick inserted into the center comes out mostly clean.
• Remove the pans from the oven and let the cakes cool. Run a knife around the edges, then invert each cake onto a plate or wire rack to cool completely.
• If time permits, refrigerate the cooled cake layers so they are firmer and easier to frost.
• Frost as desired. If making a double-layer cake, frost each layer separately before stacking.