Plant based chocolate cake with chocolate peanut butter icing
Yields1 Serving
Prep Time25 minsCook Time35 minsTotal Time1 hr

Ingredients

 1 cup unsweetened almond or oat milk
 1 tbsp apple cider vinegar
 2 cups whole wheat flour
 1 ¾ cups granulated sugar
 ¾ cup raw cocoa powder
 2 tsp baking powder
 1 ½ tsp baking soda
 1 tsp salt
 ½ cup melted coconut oil
  cup unsweetened/organic applesauce
 1 tbsp pure vanilla extract
 1 cup boiling water
Healthy Plant Based Peanut-Butter~Chocolate Frosting
 ½ cup natural peanut butter (crunchy or smooth
 ¼ cup raw cocoa powder
 5 tbsp almond or oat milk
 3 tbsp pure maple syrup

Directions

1

Preheat oven 350 and lightly coat with olive oil two 9inch pans.

2

In a medium mixing bowl add almond or oat milk and apple cider vinegar. Stir slightly and set aside

3

In a larger bowl, add flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until blended.

4

Add coconut oil (ensure it is melted), applesauce, vanilla and milk mixture to dry ingredients. Using a stand or handheld mixer, mix on medium speed until well blended.

5

Lower the speed and carefully pour boiling water to batter. Continue to mix into the cake batter is well blended. The batter will be very runny, this is what you want trust me.

6

Divide the batter evenly between your cake pans. Bake for 30-35 minutes or until toothpick comes out clean when stuck in the middle of the cake. Remove from oven and cool in pans first for 10 minutes

7

Carefully remove from pans to cooling racks. Let completely cool before frosting.

Healthy Plant Based Peanut-Butter~Chocolate Frosting
8

Take all ingredients and blend with hand held mixer until smooth.

Finishing Touches
9

Add a layer of icing to the top of one of the cakes, then stack the other on top.

10

Pour icing on top of the cake and smooth out using a cake spatula.

Ingredients

 1 cup unsweetened almond or oat milk
 1 tbsp apple cider vinegar
 2 cups whole wheat flour
 1 ¾ cups granulated sugar
 ¾ cup raw cocoa powder
 2 tsp baking powder
 1 ½ tsp baking soda
 1 tsp salt
 ½ cup melted coconut oil
  cup unsweetened/organic applesauce
 1 tbsp pure vanilla extract
 1 cup boiling water
Healthy Plant Based Peanut-Butter~Chocolate Frosting
 ½ cup natural peanut butter (crunchy or smooth
 ¼ cup raw cocoa powder
 5 tbsp almond or oat milk
 3 tbsp pure maple syrup

Directions

1

Preheat oven 350 and lightly coat with olive oil two 9inch pans.

2

In a medium mixing bowl add almond or oat milk and apple cider vinegar. Stir slightly and set aside

3

In a larger bowl, add flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until blended.

4

Add coconut oil (ensure it is melted), applesauce, vanilla and milk mixture to dry ingredients. Using a stand or handheld mixer, mix on medium speed until well blended.

5

Lower the speed and carefully pour boiling water to batter. Continue to mix into the cake batter is well blended. The batter will be very runny, this is what you want trust me.

6

Divide the batter evenly between your cake pans. Bake for 30-35 minutes or until toothpick comes out clean when stuck in the middle of the cake. Remove from oven and cool in pans first for 10 minutes

7

Carefully remove from pans to cooling racks. Let completely cool before frosting.

Healthy Plant Based Peanut-Butter~Chocolate Frosting
8

Take all ingredients and blend with hand held mixer until smooth.

Finishing Touches
9

Add a layer of icing to the top of one of the cakes, then stack the other on top.

10

Pour icing on top of the cake and smooth out using a cake spatula.

Best Plant Based Chocolate Cake

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