Chocolate Forest Cake with Coconut Buttercream
Ingredients
- 1 cup unsweetened oat milk
- 1 cup coffee, warm
- 1/2 cup coconut oil, melted
- 2 tablespoons apple cider vinegar
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Buttercream
- Two cans of coconut cream, chilled
- 1/2 cup cacao powder
- 1 1/2 cups icing sugar
Preparation
Preheat the oven to 350F and prepare your pans.
Combine the apple cider vinegar with the oat milk to make buttermilk.
Sift all the dry ingredients into one bowl.
Add all the wet ingredients, including the buttermilk, to a separate bowl.
Pour the wet ingredients into the dry ingredients.
Stir until combined and mixed well.
Pour the batter into the prepared pans.
Bake for 45 minutes or until firm.
Buttercream
Chill two cans of coconut cream, then remove the cream and save the water for another use.
Mix the coconut cream with 1/2 cup cacao powder and 1 1/2 cups icing sugar.
Adjust the icing sugar or add more cacao powder if needed until it firms up.
Assembly
Frost the cake with the buttercream and decorate as desired.
Notes
This recipe can make two 6-inch cakes and three cupcakes.
