This vegan chocolate cake truly put me to the test. According to my critics, it is tantalizingly delectable and amazingly fulfilling.
For me, it is chocolaty delicious 😋!
- 1 1/2 cups all purpose non-bleach flour
- 1 cup cashew milk
- 2 tablespoons cocoa powder
- 2 tablespoons cacao powder
- 1 cup organic sugar
- 1 cup nondairy vanilla yogurt
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 1/2 teaspoon sea salt
- 1/3 cup olive oil
- 1/3 cup flour
- 2 tablespoons dark brewed black coffee
Preheat oven on 350 degrees F. (180 degrees C). Grease and flour two 7 inch baking pans.
Sift flour, cocoa and cacao powder together.
Add sugar, salt and baking soda and mix. Add yogurt, oil and vanilla extract. Whisk together until well combined and large lumps are gone. Do not over mix.
Add 1/3 cup of flour and 2 tablespoons brewed coffee. Hand mix until well combined. Add more flour or coffee as need. Batter should not be too loose or stiff.
Divide batter between two pans. Place in middle of over and bake for 30 minutes or until when toothpick is inserted in middle it comes out clean.
Remove and let cool for 5 minutes. Shake pan to loosen cake from edges and let completely cool before removing and frosting.
- 2 cups nondairy chocolate chips
- 1 1/2 cups confectioners sugar
- 1/4 cup coconut milk
- 1 tablespoon cocoa powder
- 2 tablespoons vegan butter
In double boiler, add chocolate chips and allow to melt. Add other ingredients and mix until combined. If too looses add more sugar.
Transfer to plastic bowl and allow to cool in freezer for 30 minutes, remove to frost cake.
After frosting, place or sprinkle chocolate chips on cake (optional).
For drizzle, add 1 cup of chocolate chips, allow to melt. Add 2 tablespoons coconut milk, add more milk if not loose enough for drizzle. Drizzle on cake and place in refrigerator until ready to serve.
Will maintain freshness 3-4 days at room temperature and 1 week when refrigerated.