Vegan Grain-Free Olive Oil Coffee Chocolate Cake
Ingredients
- 3 cups Let's Do Organic Cassava Flour by @edwardandsons sifted (don’t skip)
- 3/4 cup cocoa powder, sifted
- 2 cups coconut sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup olive oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla
- 1 cup cold coffee
- 1 cup cold water
Vegan buttercream
- 16 oz. vegan butter
- 3 cups powdered sugar
- sifted 2 tablespoons cocoa powder, sifted
- 1/2 teaspoon espresso powder, sifted
- 1 teaspoon vanilla
- 2-4 tablespoons non-dairy milk
Topping
- 1 package Let's Do Organic Confetti Sprinkelz by @edwardandsons
Preparation
Preheat your oven to 350F and line a 9x13 pan with parchment paper.
Combine sifted cassava flour, cocoa powder, sugar, baking soda and salt into a large bowl.
Measure out your olive oil and add apple cider vinegar and let sit for 1 minute.
Pour in the oil/vinegar mixture, vanilla, cold coffee and cold water and mix until combined.
Bake for 30-35 minutes or until a knife comes out clean.
Let cake cool completely before frosting.
Using a stand or handheld mixer, add your butter and beat until fluffy, about 2 minutes.
Add vanilla and beat once more.
Add sifted powdered sugar, cocoa powder and espresso powder and beat until thick and creamy.
If your buttercream is too thick, add non-dairy milk 1 tablespoon at a time to make it lighter until it can hold its shape.
Frost your cooled cake and top with a whole package of sprinkelz.
