Chocolate Cake:
- 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:
- Preheat oven to 350 and grease two 8 or 9 inch cake pans.
- Measure out 1 cup almond milk and add the apple cider vinegar to it.
- In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
- In a separate bowl, add the coconut oil, applesauce, vanilla, and milk/vinegar mixture.
- Add wet ingredients to dry ingredients and mix on medium speed until well combined.
- 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.
- Divide batter evenly between the cake pans and bake for 30-35 minutes.
Instructions for Icing:
- Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
- Add the softened vegan butter and mix until well combined.
- Add half the powdered sugar and half the milk and mix until creamed and well combined.
- Add the rest of the powdered sugar and vanilla. Mix starting on low and then turn to high. Mix until fluffy.
- If the frosting seems too dry, add more milk, a tablespoon at a time.