Chocolate Forest Cake with Buttercream
Ingredients
Cake
- 1 cup unsweetened oat milk
- 1 cup warm coffee
- 1/2 cup melted coconut oil
- 2 tablespoons apple cider vinegar
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Frosting
- Cream from two chilled cans of coconut cream
- 1/2 cup cacao powder
- 1 1/2 cups icing sugar
Preparation
Cake
Preheat oven to 350°F and prepare cake pans.
Combine apple cider vinegar with oat milk to make buttermilk.
Sift all dry ingredients into one bowl.
Add wet ingredients to a separate bowl.
Pour wet ingredients into dry and stir until combined and mixed well.
Pour batter into prepared pans.
Bake for 45 minutes or until firm.
Frosting
Chill two cans of coconut cream, then remove the solid cream and save the liquid for another use.
Mix the coconut cream with cacao powder and icing sugar.
Adjust consistency by adding more icing sugar if too watery or more cacao powder if needed; it should firm up after mixing.
Assembly
Frost the cooled cake with the buttercream and decorate as desired.
Notes
This recipe makes two 6-inch cakes and three cupcakes.
