Chocolate Forest Cake with Coconut Buttercream
Ingredients
- 1 cup unsweetened oat milk
- 1 cup coffee, warm
- 1/2 cup of coconut oil, melted
- 2 T of apple cider vinegar
- 2 cups of all purpose flour
- 2 cups of sugar
- 3/4 cup of cocoa
- 1 tsp of baking soda
- 1/2 tsp of baking powder
Preparation
Preheat oven to 350F and prepare pans for two 6-inch cakes and three cupcakes.
Prepare buttermilk by combining apple cider vinegar with oat milk.
Sift all dry ingredients in one bowl.
Add wet ingredients in a separate bowl, including the buttermilk.
Pour wet ingredients into dry ingredients.
Stir until combined and mixed well.
Pour batter into prepared pans.
Bake for 45 minutes or until firm.
For the buttercream, chill two cans of coconut cream, remove the solid cream and save the liquid for another use.
Mix the coconut cream with 1/2 cup cacao powder and 1 1/2 cups icing sugar.
Adjust icing sugar if too watery or add another 1/4 cup cacao powder until it firms up.
Frost the cake and decorate as desired.
Notes
This recipe yields two 6-inch cakes and three cupcakes.
