Vegan Grain-Free Olive Oil Chocolate Cake
Ingredients
Cake
- 3 cups cassava flour, sifted
- 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
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
- 1 package confetti sprinkles
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 your 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.
Frosting
Using a stand or handheld mixer, add your butter and beat until fluffy, about 2 minutes.
Then 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 the additional non-dairy milk 1 tablespoon at a time to make it a bit lighter.
Frost your cooled cake and top with a whole package of confetti sprinkles.
