Chocolate Vegan Birthday Cake

• Vegetarian

• Refrigerated

  • 2 1/4 cups Almond milk

• Canned Goods

  • 1 1/2 cups Applesauce

• Condiments

  • 2 tbsp Almond butter

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 3 tsp Baking soda
  • 1/4 cup Chocolate chips, dairy-free
  • 1 1/4 cup Cocoa powder
  • 2 1/2 cups Powdered sugar
  • 1 1/2 cups Raw cane sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Apple cider vinegar
  • 1/2 cup Coconut oil

• Dairy

  • 3/4 cups Butter, dairy-free

Found on thealmondeater.com

Description

Ingredients

• Cake:
• 2½ cups all purpose flour
• 1½ cups raw cane sugar (or sub white sugar)
• ¾ cup cocoa powder
• 3 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2 cups almond milk
• ½ cup coconut oil, melted
• 1½ cups applesauce
• 2 tsp apple cider vinegar
• 1 tsp vanilla extract
• Icing:
• ¾ cups dairy free butter
• ¼ cup dairy free chocolate chips
• ½ cup cocoa powder
• 2½ cups powdered sugar
• ¼ cup almond milk
• 2 tbsp almond butter
• 1 tsp vanilla extract

Directions

• Preheat oven to 350°.
• Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl; stir and set aside.
• Heat coconut oil in a small saucepan OR in a microwave-safe dish until melted; set aside.
• In a separate bowl, combine milk, applesauce, vinegar, and vanilla; stir in oil.
• Combine wet and dry ingredients with an electric mixer; stir really well so the batter is runny and not chunky.
• Grease two 8 inch baking pans with coconut oil and then pour batter evenly into each pan.
• Bake cakes for approximately 40-45 minutes, or until batter is cooked all the way through.
• Once cakes are done, remove from oven and wait 10 minutes or so before carefully transferring them to a cooling rack.
• Once cakes have completely cooled, make the icing.
• Do so by heating butter and chocolate chips together over low-medium heat, stirring occasionally until combined; transfer to a bowl and then add the cocoa, powdered sugar, milk, almond butter, and vanilla; stir with an electric mixer until everything is smooth. The icing should be pretty thick but still spreadable.
• To assemble the cakes: Remove the top dome from one of the cakes with a knife so that the cake is flat on top and, using a spatula, ice the top of that cake before placing the second cake on top, using the icing as glue to hold the cakes together.
• Use the spatula to ice the rest of the cake
• Add sprinkles, cut and enjoy!