Vegan Double Chocolate Cake

February 1st, 2016 | Posted by Milana in Dessert | Recipes

  INGREDIENTS:

CAKE:

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

FROSTING:

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 

DIRECTIONS:

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

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Rating: 5.0/5 (2 votes cast)
Vegan Double Chocolate Cake, 5.0 out of 5 based on 2 ratings

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