Ingredients
Chocolate Cake:
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 1/2 cups all-purpose flour
- 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
- 1 cup cocoa powder
- 1 1/2 cups sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp instant coffee
- 2 tsp vanilla extract
- 1 cup boiling water
- 3/4 cup olive oil
- 1/2 cup applesauce
Chocolate Frosting:
- 1 cup full fat coconut milk
- 12 oz chocolate chopped (dark)
- 4 tbsp maple syrup
Give me chocolate anything and I’ll be one happy camper. I’m here to share the love with you today so you can make this vegan chocolate cake!
Chocolate Cake:
- Preheat the oven to 350°F. Grease and line two 8-inch cake pans.
- Stir the apple cider vinegar into the almond milk and set aside.
- Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix.
- Stir the coffee and vanilla extract into the boiling water.
- Pour all of the wet ingredients over the dry mixture. Add the apple sauce and stir with a spatula. Do not over mix!
- Pour the batter into the prepared cake pans and bake for about 40-45 minutes.
- Remove from oven and let cool completely.
Frosting:
- In a small pot, heat the coconut milk for about 2 minutes
- Pour it over the chopped chocolate and stir until the chocolate is melted.
- Let cool remaining frosting until thickened into a spreadable frosting.
