Happy Saturday loves! This Vegan Chocolate Cake is so decadent and just Mmmmmmm! Hope you enjoy it as much as we did!
1 ½ cups unbleached white flour
⅓ cup unsweetened cocoa powder
½ tsp baking soda
½ tsp sea salt
1 cup date sugar
½ cup unrefined coconut oil
1 cup cold water or chilled brewed coffee
2 tsp pure almond extract
2 tbs apple cider vinegar
Chocolate Almond Butter Frosting- Ingredients
2 oz. unsweetened chocolate
¼ cup crunchy almond butter
3 to 4 tbs water
1 tsp pure almond extract
1/2 cup confectioners' sugar
Preheat oven to 375°F. Generously oil round baking pan with coconut oil. Dust with sifted cocoa, or line bottom of baking pan with parchment paper.
Sift dry ingredients in mixing bowl. In another bowl, combine oil, water or coffee and almond extract. Pour liquid into dry, and mix until smooth.
Add vinegar and stir. Pour batter into prepared pans immediately. You'll notice a trail of white in the batter. Don't be alarmed! It's only the reaction from the combination of baking soda + vinegar 😘
Bake for 25 to 30 minutes. Allow to cool.
To make Chocolate Almond Butter Frosting:
In heavy saucepan, melt chocolate over medium heat. Beat together almond butter, water and almond extract until smooth. Beat in confectioners’ sugar, add melted chocolate, mix until well blended. Set aside to cool.
Remove cooled cake from pan to a plate. Half the cake to make two layers. Spread cooled frosting on top of first layer, set second layer on top and frost that one too.
• Optional: top with fruit and drizzle with chocolate sauce
Have a beautiful weekend!
Peace & Love