Vegan Chocolate Fudge Cake
Ingredients
The cake
-
3
cups
All Purpose Flour
-
2
cups
sugar
-
6
tablespoons
unsweetened cocoa
-
2
teaspoons
baking soda
-
½
teaspoon
salt
-
¾
cup
Coconut Oil
-
2
tablespoons
white vinegar
-
1
tablespoon
vanilla extract
-
2
cups
cold water
The frosting
-
1
cup
coconut oil
-
1
cup
cocoa powder unsweetened
-
½
cup
maple syrup
-
2
teaspoons
vanilla extract
-
1
tablespoon
hot coffee
The whipped cream
-
14
oz
Coconut cream
-
⅓
cup
confectioners sugar (10x)
-
1
teaspoon
vanilla extract
Instructions
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Beat in the coconut oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into two prepared 9" pans and bake for 30 minutes.
- Cool the cakes for 15 to 20 minutes before removing them from the pans.
- Allow the cakes to cool completely before frosting.
- For the frosting, mix all ingredients until well blended.
- For the whipped cream, refrigerate the coconut cream for at least 8 hours.
- Scoop out the coconut cream solids into a cold mixing bowl and beat until stiff peaks form.
- Add powdered sugar and vanilla to the whipped cream and beat for 1 minute.
- Assemble the cake by layering with chocolate fudge and topping with whipped cream.
Nutrition Facts (estimated)
Servings
12
Calories
516
Total fat
24g
Total carbohydrates
74g
Total protein
5g
Sodium
293mg
Cholesterol
27mg
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