Vegan Double Chocolate Cake
This vegan double chocolate cake is refined sugar free and makes the perfect birthday cake when topped with raspberries and flowers!
Ingredients
- 1 cup almond milk or any other non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup whole wheat flour
- 1 cup white flour
- ¾ cup cocoa powder
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ cup melted coconut oil
- 1 ¼ cup maple syrup
- ⅔ cup applesauce
- 1 tablespoon vanilla
- 1 cup boiling water
Chocolate Frosting
- ½ cup coconut oil melted
- 5 tablespoon maple syrup
- ½ cup cocoa powder
- 1 cup applesauce unsweetened
Toppings
- edible flowers if you'd like to top!
- optional fruit to top raspberries
Instructions
Cake
- Preheat your oven to 350F and grease your 2 9-inch cake pans (you can also put parchment paper on them if you'd like)
- Combine your almond milk and vinegar, stir then set aside, it will curdle (this creates a vegan buttercream).
- Add your dry ingredients and mix. Add your wet ingredients to the bowl and mix with a standing mixer until well combined.
- Lower the speed then pour in your boiling water. The batter may be runny, which is fine!
- Pour the mixture into your pan and bake for 30-40 minutes.
- Let it cool for 15-20 minutes then take out of the pans and let it cool completely before frosting.
Chocolate Frosting
- While the cake is baking, combine all ingredients except the apple sauce in a blender (or by hand if you'd like) then add the apple sauce and combine until smooth
- Refrigerate for at least 20 minutes then pipe on the cake!
- -Enjoy!