• ½ cup Milk
• 1½ tsp. Apple Cider Vinegar
• 1 cup AP Flour
• ¾ cup + 2 Tbsp. Sugar
• ¼ cup + 2 Tbsp. Cocoa Powder
• 1 tsp. Baking Powder
• ¾ tsp. Baking Soda
• ½ tsp. Salt
• ¼ cup Oil (Canola, Coconut, etc.)
• ⅓ cup Applesauce
• 1½ tsp. Vanilla
• ½ cup boiling Water

Instructions

1. Prepare the “buttermilk.”
   In a small bowl, mix the milk and apple cider vinegar. Set aside for a few minutes to curdle slightly.
2. Preheat & prep.
   Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Add wet ingredients.
   Pour the milk mixture into the dry ingredients. Add the canola oil, applesauce, and vanilla. Stir until combined.
5. Add boiling water.
   Slowly stir in the boiling water until the batter is smooth. The batter will be thin.
6. Bake.
   Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.

Chocolate Frosting Ingredients

• 1 stick Butter, diced and softened to room temperature
• ⅓ cup Cocoa Powder
• 1⅔ cups Powdered Sugar
• 1 tsp. Vanilla
• 1 Tbsp. Milk (plus a few drops more if needed)

Instructions

1. Beat the butter and cocoa powder together with a mixer until fully blended.
2. Add half of the powdered sugar and mix well.
3. Add the vanilla and milk, then beat in the remaining powdered sugar.
4. Frosting should be very thick. If needed, carefully add a few drops of milk until desired consistency is reached.

Recipe Notes

• This recipe is half of the original cake recipe and one-third of the original frosting recipe.
• For a 9×13-inch pan: double the cake recipe and double the frosting recipe.
• For a two-layer cake: double the cake recipe and triple the frosting recipe.

• 1 cup unsweetened almond milk
• 1 Tbsp. Apple Cider Vinegar
• 2 cups AP Flour
• 1 3/4 cups Sugar
• 3/4 cup Cocoa Powder
• 2 tsp. Baking Powder
• 1 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1/2 cup Coconut Oil, melted
• 2/3 cup Applesauce
• 1 Tbsp. Vanilla
• 1 cup boiling Water

Icing:

• 1 cup Cocoa Powder
• 1 1/2 cup Vegan Butter, or regular if not making vegan
• 4-5 cups Vanilla
• 1/4 to 1/2 cup unsweetened Almond Milk

Instructions for Cake:

1. Preheat oven to 350 and grease two 8 or 9 inch cake pans.
2. Measure out 1 cup almond milk and add the apple cider vinegar to it.
3. In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
4. In a separate bowl, add the coconut oil, applesauce, vanilla, and milk/vinegar mixture.
5. Add wet ingredients to dry ingredients and mix on medium speed until well combined.
6. Lower the speed and carefully pour in the boiling water, continuing to mix. The batter will seem very runny at this point, which is normal.
7. Divide batter evenly between the cake pans and bake for 30-35 minutes.

Instructions for Icing:

1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
2. Add the softened vegan butter and mix until well combined.
3. Add half the powdered sugar and half the milk and mix until creamed and well combined.
4. Add the rest of the powdered sugar and vanilla. Mix starting on low and then turn to high. Mix until fluffy.
5. If the frosting seems too dry, add more milk, a tablespoon at a time.