the best vegan chocolate cake

If you’ve got some coconut cream hiding in your pantry, then I’m sure you can bake this outstanding VEGAN CHOCOLATE CAKE! To be honest I’d never had a vegan cake before and was a little skeptical of creating one that tasted good. However, when I tried this I almost dropped to the floor. I couldn’t believe it tasted so good without having any animal products! My whole family was in disbelief too! What have you heard about vegan baking? My mom thought sugar wasn’t allowed. —- I N G R E D I E N T S: cake: 1 1/2 c. water 1 1/2 tsp apple cider vinegar 1/4 c. extra virgin olive oil (i promise you can’t taste it) 1/4 c. unsweetened applesauce 2/3 c. (133g) light brown sugar 1/3c. granulated sugar 2 tsp vanilla extract 1 1/2 c. (180g) all purpose flour 1/2 c. (45g) unsweetened cocoa powder 1 1/4 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt frosting: 1 can of coconut cream (the solid part only) 120g powdered sugar 62g unsweetened cocoa powder D I R E C T I O N S: 1.) preheat the oven to 350 degrees and spray 2 round 8” pans with oil 2.) in a large bowl, mix together the water, vinegar, oil, applesauce, brown sugar, sugar, and vanilla extract 3.) in a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. then add this to the wet mixture. the batter will be thin. 4.) divide the batter between the pans and bake for 25-30 min. Mine took 26 minutes. 5.) While cooling, make the frosting 6.) Whip the coconut cream until peaks form, then add powdered sugar and whip a few minutes, then finally add the cocoa powder and whip until thick. 7.) Stack the cake and frost it, then enjoy! —- 1/16 of cake: 190 calories, 7g F, 31g C, 3g P —-

Unbalanced

% Daily Values based on a 2,000 calorie diet