Vegan Chocolate Cake

Ingredients

• Vinegar

  Cider

  1 ¼ tbsp or 19g

• Pure Almond Milk

  Dark Chocolate - Silk

  2 cup or 480g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  1 ¼ cup or 305g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  1 ¼ teaspoon or 5g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Vanilla extract

  2 tsp or 8g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Cocoa

  Dry powder, unsweetened

  1 cup or 86g

• Baking soda

  Leavening agents

  2 tsp or 9g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Preheat the oven to 350°F. Spray two 8-inch cake pans with cooking spray and dust with cocoa powder.
2. In a mixing bowl, combine the almond milk and vinegar and let sit for 5 minutes. Stir in the applesauce and coconut sugar.
3. Add the oil and vanilla, then beat until the mixture lightens. In another bowl, whisk together the remaining dry ingredients.
4. Combine the wet and dry mixtures, stirring until just combined. Divide the batter evenly between the prepared pans.
5. Bake for 28-35 minutes or until the centers are set and spring back when touched.
6. Cool the cakes completely in the fridge before frosting with Vegan Chocolate Buttercream. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 4 weeks.

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