Fudgiest Vegan Chocolate Cake
Ingredients
Cake
- 3 cups whole wheat flour (390 g)
- 1 1/2 cups dark cocoa powder (180 g)
- 1 cup sugar (200 g)
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 3 cups almond milk (710 mL)
- 1 cup coconut oil, melted (240 g)
- 1 1/2 cups applesauce (380 g)
- 1 1/2 cups maple syrup (505 g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Frosting
- 30 oz full-fat coconut milk, 2 cans (880 mL)
- 3 cups dairy-free chocolate chunk (510 g)
- 1/4 cup coconut oil, melted (60 g)
- 2 cups powdered sugar (240 g)
Preparation
Preheat the oven to 350°F (175°C) and grease the cake pans.
In a large bowl, whisk together the dry ingredients for the cake: whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt.
In another bowl, mix the wet ingredients for the cake: almond milk, melted coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract.
Combine the wet and dry mixtures for the cake, stirring until just combined, and pour the batter into the prepared pans.
Bake the cake for 30-40 minutes or until a toothpick inserted comes out clean.
While the cake is baking, prepare the frosting by heating the coconut milk in a saucepan until hot, then add the dairy-free chocolate chunks and stir until melted.
Stir the melted coconut oil and powdered sugar into the frosting mixture until smooth, and let it cool and thicken.
Once the cake has cooled, frost it with the prepared frosting.
