Vegan Dessert Recipes

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Cake Ingredients:

• 1 cup organic unsweetened almond milk (365 brand from Whole Foods is my favorite)
• 1 Tbsp apple cider vinegar
• 2 cups organic all purpose flour
• 1  3/4 cups organic sugar (not all sugar is vegan, but most organic sugar is made without using animal by-products)
• 3/4 cup organic cocoa powder
• 2 tsp baking powder
• 1  1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup organic coconut oil (melted)
• 2/3 cup organic unsweetened apple sauce
• 1 Tbsp pure vanilla extract
• 1 cup boiling water

Icing Ingredients:

• 1 cup organic cocoa powder
• 1  1/2 cups earth balance vegan butter (baking sticks softened are best)
• 4  1/2 cups organic powdered sugar
• 2 tsp vanilla extract
• 1/4 cup unsweetened organic almond milk

Baking Instructions:

1. Preheat oven to 350 degrees F and grease two 9-inch cake pans, also line them with parchment rounds for easy removal of cakes later (I just cut circles out of my regular parchment paper).
2. Measure 1 cup of the unsweetened almond milk and add the Tbsp of vinegar to it and set it aside.
3. In a large bowl,add the flour, sugar, 3/4 cup of the cocoa powder, baking powder, baking soda and salt.  Whisk well to combine.
4. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture.  Mix on medium speed with a hand mixer until well combined.
5. Lower the speed and carefully pour the boiling water into the mix until combined.  The batter will seem very runny, but that's ok.
6. Divide the batter evenly between your cake pans.  Bake for 30-35 minutes or until toothpick inserted in the center comes out clean.  After 10 minutes of cooling, carefully remove cakes from the pan and let cool completely before frosting (at least a half hour).

For the Chocolate Buttercream Frosting:

1. Add the remaining cocoa powder (1 cup) to a large bowl and whisk well to remove any clumps.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
3. Add half of the powdered sugar and half of the almond milk, and mix until combined.  Add the rest of the powdered sugar, almond milk and vanilla extract.  Mix starting on low, and turn to high.  Mix until fluffy and combined.
4. If frosting is too runny, simply add more powdered sugar and mix again.  Frosting must hold it's shape or when you try to ice the cake it will just melt.  
5. Frost the first cake completely, (top and sides) then place the other cake carefully on top and ice until the cake is completely covered.  

Note:  I made this for my son's 16th birthday, and he devoured it!