(recipe modified from Minimalist Baker)
1 1/2 cups unsweetened almond milk
2 t. apple cider vinegar
1 1/4 cups unsweetened applesauce or banana puree
1/2 cup brewed coffee
2/3 cup coconut oil (melted)
2 t. vanilla
2 1/8 cup flour (I’ve use all purpose and whole wheat pastry flour)
1 cup sugar (I’ve used cane and coconut)
1 cup cocoa powder (I’ve also used cacao powder)
2 t. baking soda
1 t. baking powder
1/4 t. salt
Preheat oven to 350 degrees.
Spray 2 round cake pans with nonstick cooking spray.
Dust pans with cocoa powder.
Add milk and vinegar to a large bowl.
Whisk and let sit for 5 minutes.
Add applesauce (or banana puree), coffee, coconut oil, and vanilla.
Add flour, sugar, cocoa powder, baking soda, baking powder, and salt to above mixture.
Beat with electric mixer until well combined.
Pour 1/2 of mixture into one cake pan, 1/2 of mixture into the other cake pan.
Tap pans on counter to release any air bubbles that may be hiding.
Bake for approximately 35 minutes.
Once cakes have cooled, remove from pan and place on cooling rack.
1 cup vegan butter, softened
3 cups powdered sugar
2/3 cup cocoa powder
1/4 cup chocolate chips, melted and slightly cooled (I used Enjoy Life brand)
2 t. vanilla
1/4 almond milk (I used unsweetened)
Beat butter and cocoa powder with electric mixer until blended.
Add vanilla, melted and cooled chocolate chips, and milk.
Add sugar s-l-o-w-l-y.
Once cakes have cooled, frost.