Name: Vegan Chocolate Cake
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 10 servings
Ingredients: 1.5 cup almond milk (original unsweetened); 2 tsp apple cider vinegar; 0.67 cup coconut oil (melted); 0.5 cup coffee (strong brewed); 2 tsp vanilla (pure extract); 1.25 cup applesauce (unsweetened); 2 heaping wheat pastry flour (or unbleached all-purpose flour); 1.33 cup cane sugar (organic); 1 cup cocoa powder (unsweetened); 2 tsp baking soda; 1 tsp baking powder; 0.25 tsp salt; 1 cup plant butter (softened); 2.75 cup powdered sugar (adjusted for consistency); 0.67 cup cocoa powder (unsweetened); 0.25 cup vegan chocolate (semisweet, melted); 2 tsp vanilla (pure extract); 0.25 cup almond milk (unsweetened)

Instructions

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1

Preheat oven to 176 C. Lightly grease two 8-inch round pans with [spray oil] and dust with cocoa powder (1 tbsp).
2

In a large bowl, whisk almond milk (1.5 cup) and apple cider vinegar (2 tsp). Let rest for 5 minutes. Stir in coconut oil (0.67 cup), coffee (0.5 cup), vanilla (2 tsp), and applesauce (1.25 cup) until foamy.
3

Sift wheat pastry flour (2 heaping), cane sugar (1.33 cup), cocoa powder (1 cup), baking soda (2 tsp), baking powder (1 tsp), and salt (0.25 tsp) over the wet mixture. Beat with a mixer until smooth and creamy.
4

Divide batter between pans. Bake for 30 minutes or until a toothpick comes out clean. Cool completely before frosting.
5

Prepare frosting by beating plant butter (1 cup), powdered sugar (2.75 cup), cocoa powder (0.67 cup), vegan chocolate (0.25 cup), vanilla (2 tsp), and almond milk (0.25 cup) until light and fluffy.
6

Frost the cooled cake layers. Serve as is or with vegan ice cream.