1-1/2 cups unbleached flour
1-1/2 cups white whole wheat flour
2 cups organic evaporated cane sugar
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon sea salt
1/4 cup +2 Tbsp Avocado Oil
1/4 cup +2 Tbsp Organic Unsweetened Applesauce
2 tsp vanilla extract
2 tsp white vinegar
1 cup instant decaf coffee (you may use regular)
1 cup water
1 Vegan Stick, melted (I use Organic Earth’s Balance)
2 cups Confectioners Sugar
2/3 Cup Unsweetened Cocoa Powder
2 tsp Vanilla Extract
1/3 Cup Organic Vanilla Almond Milk (you may use any milk that you want), warmed
Heat your oven to 350 F. Lightly oil and flour two 9 x 9 baking pans. Or use baking spray. While you’re getting everything else ready, go ahead and makea cup of coffee.
In a large bowl, sift together the flour, sugar, cocoa, salt & baking soda until combined well.
In a separate bowl, combine the oil, applesauce, white vinegar, water, warm coffee and vanilla.Add the wet to the dry and stir stir stir.
Pour into two 9 x 9 inch cake pans and bake for 30 minutes.
If you want to eat the cake warm, make the frosting when you have about 5 minutes of baking time left.
It’s so easy, just place the cocoa into the melted vegan stick. Whisk. Add the powdered sugar alternating with the milk until you reach a nice and smooth consistency. Stir in vanilla.
Assemble cake with frosting and add your favorite toppings. I usually enjoy chocolate cake with various berries. This time I had raspberries on hand.
***Original recipe was adapted from Barefoot Contessa.