Vegan Chocolate Cake

Ingredients

• Vinegar

  Cider

  1 ⅓ tbsp or 20g

• Pure Almond Milk

  Dark Chocolate - Silk

  2 cup or 480g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  1 ¼ cup or 305g

• Coconut Sugar

  Organic Granulated - Trader Joe's

  1 ¼ teaspoon or 5g

• Grapeseed oil

  ½ cup or 109g

• Vanilla extract

  2 tsp or 8g

• Wheat flour

  White, all-purpose, unenriched

  2 cup or 250g

• Cocoa

  Dry powder, unsweetened, hershey's european style cocoa

  1 cup or 80g

• Baking soda

  Leavening agents

  2 tsp or 9g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Pre-heat oven to 350 degrees F. Spray two 8-inch cake pans with cooking spray and gently dust with cocoa powder.
2. In a mixing bowl, add the almond milk and vinegar and allow to sit for 5 minutes. Mix in the applesauce and coconut sugar.
3. Add the oil and vanilla and beat until it lightens a bit. In another bowl, whisk together the remaining dry ingredients.
4. Add to the batter and mix until just combined. Pour the batter in the prepared pans, evenly dividing the batter between the two. Bake for 28-35 minutes or until the centers are cooked and springy.
5. Place cakes in the fridge to cool completely before generously frosting with Vegan Chocolate Buttercream. Store leftovers in an airtight container. Cake stores well in the fridge for up to 4 days or in the freezer for up to 4 weeks.

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