Easy Vegan Chocolate Cake
Ingredients
The cake
-
2
tablespoons
apple cider vinegar
-
1 ¼
cups
almond milk
-
2
cups
brown sugar
-
2 ¼
cups
all-purpose flour
-
½ + ⅓
cup
unsweetened cocoa powder
-
1 ½
tablespoons
baking powder
-
2
teaspoons
baking soda
-
large pinch
salt
-
½
cup
melted coconut oil
-
1
tablespoon
vanilla
-
1
cup
boiling water
The frosting
-
2
cups
raw cashews
-
½
cup
unsweetened cocoa powder
-
¼
cup
icing sugar
-
¼ + 1
tablespoon
almond milk
-
1
teaspoon
vanilla
-
pinch
salt
Instructions
- Lightly grease a 9-inch baking tin and set aside.
- Preheat the oven to 350°F.
- In a small bowl, mix the apple cider vinegar and almond milk and set aside.
- In a large bowl, combine the brown sugar, flour, cocoa powder, baking powder, baking soda, and salt, whisking until smooth.
- Add the coconut oil, vanilla, and milk mixture to the dry ingredients and mix until combined.
- Gently stir in the boiling water and mix for another 30 seconds.
- Pour the mixture into the baking tin and bake for 32-35 minutes.
- Let the cake cool completely in the baking tin.
- For the frosting, blend all frosting ingredients in a high-speed blender for 1.5 minutes and chill for 10 minutes before frosting the cake.
Nutrition Facts (estimated)
Servings
10-12 pieces
Calories
473
Total fat
21.2g
Total carbohydrates
69.2g
Total protein
7.5g
Sodium
639mg
Cholesterol
0mg
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