Step 1

Preheat oven to 350 degrees Fahrenheit. In a medium sized bowl, mix together the flour, cocoa power, salt, baking soda and baking powder.

Step 2

In a large bowl, cream together the vegan butter and sugars. Add the egg substitute and then add the vanilla and mix again. Finally add the almond milk and mix one last time. The wet mixture might look a little strange at this point, but that is ok!

Step 3

Add the flour mixture and the yogurt to the wet mixture, one half at a time alternating between the two, starting with the flour. Give the batter one last mix until everything is combined.

Step 4

Grease three 8 inch cake pans and equally distribute the batter into the pans. Bake cakes for about 30 minutes or until an inserted toothpick comes out clean. Let the cake cool inside the pan for 20 minutes and then transfer to a cooling rack to cool completely. Cakes will need a little more time if you bake more than one at a time.

Step 5

Once the cakes are completely cooled, transfer to a plate or cake stand and stack the cakes on top of eachother, frosting in between each one. Frost the top and sides of the cake, smoothing out with a knife if necessary. Cake can be served immediately or refrigeratored until ready to eat.

Step 6

To make the frosting: add the butter to a large bowl and beat with an electric mixer until creamed. Add the powdered sugar, cocoa powder, vanilla extract and salt and beat again until frosting is smooth and creamy. If you want frosting to be less thick you can add a few tablespoons of almond milk. Frosting spreads easiest when used immediately.