Vegan Chocolate Layer Cake with Hibiscus Frosting

Scaled for 16 portions · 11 steps

1.5 cup(~ 375 mL) unsweetened plant-based milk, at room temperature1 tbspapple cider vinegar2.75 cup(~ 330g) all-purpose flour or cake flour (see notes above)1.5 tspbaking soda1 tspfine sea salt1 cup(~ 125g) unsweetened cocoa powder0.5 cup(~ 112g) vegan butter, softened at room temperature (I used Country Crock Plant Butter)0.75 cup+ 2 tablespoons ((~ 168g) organic cane sugar)0.5 cuploosely packed ((~ 96g) organic brown sugar)2 tsppure vanilla extract1 tspespresso powder ((or instant coffee powder))0.25 cup(60 mL) boiling water0.5 cup(~ 112g) vegan butter, softened at room temperature (I used Country Crock Plant Butter)2 cup(~ 240g) organic powdered sugar, sifted0.5 tsppure vanilla extract1 pinchsea salt2 tsphibiscus powder ((more to taste or for color))1–2 tbspunsweetened plant-based milk—6 ounces (~ 170g) 65-80% dark chocolate chunks or vegan chocolate chips

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