Fudgiest Vegan Chocolate Cake
Ingredients
- 30 oz full-fat coconut milk, 2 cans
- 3 cups dairy-free chocolate chunk
- 1/4 cup coconut oil, melted
- 2 cups powdered sugar
- 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, melted
- 1 1/2 cups applesauce
- 1 1/2 cups maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
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
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 (115 G) 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
