SafePlates

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (45g) unsweetened cocoa powder
• 1 1/2 teaspoons (6g) baking powder
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 1 cup (240ml) unsweetened almond milk
• 1/2 cup (120ml) vegetable oil
• 1/2 cup (120ml) unsweetened applesauce
• 2 teaspoons (10ml) vanilla extract
• 1 tablespoon (15ml) apple cider vinegar
• 1/2 cup (120ml) hot water
• 1 cup (225g) vegan chocolate chips (for frosting)
• 1/2 cup (120ml) coconut cream (for frosting)
• 1/4 cup (30g) powdered sugar (for frosting)
• 1 teaspoon (5ml) vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix the almond milk, vegetable oil, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Stir in the apple cider vinegar, then pour in the hot water and mix until smooth. The batter will be thin.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
9. For the frosting, melt the vegan chocolate chips and coconut cream together in a heatproof bowl over simmering water or in the microwave. Stir until smooth.
10. Whisk in the powdered sugar and vanilla extract until the frosting is creamy.
11. Once the cakes are completely cool, spread half the frosting over one cake layer, place the second layer on top, and cover the top and sides with the remaining frosting.
12. Chill the cake for at least 30 minutes before slicing for best results.

Tip

Decorate with fresh berries or vegan chocolate shavings for an elegant finish.