I’m not a big collector of items and I try to avoid clutter like the plague. But I’m a hoarder of one specific thing. Frosting. All kinds of frostings are a freezer staple. At any given moment, you’re bound to find between 2-7 different homemade frostings in my freezer saved for any occasion!
If you’re looking for a cake that is super moist, super decadent and super vegan with a generous amount of frosting – this is it. We’re not about delicate slices with perfect piped buttercream here. Layer it on. Don’t fuss over the details. There’s no going back. Let’s just get chocolate cake in our mouths.
This vegan cake claims to be easy. It is! It’s baked and cooled in about an hour! The Vegan Chocolate Buttercream is even simple to whip up and perfect for coating this vegan confection. It’s time!
- 2 cups Unsweetened Chocolate Almond Milk
- 2 teaspoons Apple Cider Vinegar
- 1¼ cups Unsweetened Applesauce
- 1½ cups Coconut Sugar
- ½ cup Grape Seed Oil
- 2 teaspoons Pure Vanilla Extract
- 2 cups White Wheat Flour
- 1 cup Cocoa Powder
- 2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Sea Salt
- Pre-heat oven to 350 degrees. Spray two 8-inch cake pans with cooking spray and gently dust with cocoa powder.
- In a mixing bowl, add the almond milk and vinegar and allow to sit for 5 minutes. Mix in the applesauce and coconut sugar. Add the oil and vanilla and beat until it lightens a bit. In another bowl, whisk together the remaining dry ingredients.
- Add to the batter and mix until just combined. Pour the batter in the prepared pans, evenly dividing the batter between the two. Bake for 28-35 minutes or until the centers are cooked and springy.
- Place cakes in the fridge to cool completely before generously frosting with Vegan Chocolate Buttercream. Store leftovers in an airtight container. Cake stores well in the fridge for up to 4 days or in the freezer for up to 4 weeks.