Vegan Dark Chocolate Cake
No one will guess that this moist, decadent devil's food cake is vegan. Aquafaba, the liquid from canned chickpeas, is the secret to whipping up the gloriously light buttercream-like frosting on this vegan chocolate cake.
To make ahead: Refrigerate frosted cake for up to 1 day. Serve at room temperature.
Equipment: Three 8-inch round cake pans, parchment paper, candy thermometer