Fudgiest Vegan Chocolate Cake
Ingredients
Cake
- 3 cups whole wheat flour
- 1 1/2 cups dark cocoa powder
- 1 cup sugar
- 1 tablespoon baking soda
- 1 1/2 teaspoons baking powder
- 1 pinch salt
- 3 cups almond milk
- 1 cup coconut oil
- 1 1/2 cups applesauce
- 1 1/2 cups maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Frosting
- 30 oz full-fat coconut milk, 2 cans
- 3 cups dairy-free chocolate chunk
- 1/4 cup coconut oil
- 2 cups powdered sugar
Preparation
Heat the coconut milk until hot, but not boiling.
Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it to melt the chocolate. Mix well to combine.
Add the coconut oil and powdered sugar to the mixture and whisk until smooth.
Cover and refrigerate overnight.
Preheat the oven to 350°F (180°C).
In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined.
Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
Remove the frosting from the fridge and mix it up well.
Choose which cake will be your bottom layer and cover evenly with about 1 cup of frosting.
Top with the second layer, frosting evenly again.
Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
