Vegan Chocolate Cake

Prep Time: 20 minutes

Baking Time: 35 minutes

Serves 10 – 12

INGREDIENTS

Cake

2 Tbsp. apple cider vinegar 

1 1/4 cups almond milk, or other plant-based milk

2 cups brown sugar 

2 1/4 cups all-purpose flour 

½ + 1/3 cup unsweetened cocoa powder 

1 ½ Tbsp. baking powder

2 tsp. baking soda

Large pinch of salt

½ cup coconut oil, melted

1 Tbsp. vanilla  

1 cup boiling water

Chocolate Frosting

2 cups raw cashews, soaked in cold water for a least 1 hour, then strained and rinsed

½ cup unsweetened cocoa powder 

¼ cup icing sugar

¼ cup + 1 Tbsp. almond milk

1 tsp. vanilla  

Pinch of salt  

DIRECTIONS

1. Lightly grease a 9-inch baking tin with vegan or non-vegan butter and set aside.

2. Preheat oven to 350° F.

3. To a small bowl, add your apple cider vinegar and plant-based milk. Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!

4. To a large bowl, add brown sugar, flour, cocoa powder, baking powder, baking soda and salt. Whisk till well combined and there are no lumps.

5. To the bowl, add the coconut oil, vanilla and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling water and whisk for another 30 seconds.

6. Transfer mixture to the baking tin and bake for 32-35 minutes. Remove from the oven and let the cake cool completely in the baking tin.

7. For the frosting, simply add all your ingredients into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.

8. Enjoy with fresh berries or some vanilla ice cream or both!

TIP:

This chocolate cake will last up to one week in a tightly sealed container on the counter at room temperature. Any leftover icing will also last up to one week in a sealed container in the fridge.

Nutrition facts per serving
Calories 473; protein 7.5 g; fat 21.2 g; carbs 69.2 g.