Fudgiest Dairy-Free Chocolate Cake
Ingredients
FROSTING
30 oz full-fat coconut milk, 2 cans (880 mL)
3 cups dairy-free chocolate chunk (510 g)
¼ cup coconut oil, melted (60 g)
2 cups powdered sugar (240 g)
CAKE
3 cups whole wheat flour (390 g)
1 ½ cups dark cocoa powder (180 g)
1 cup sugar (200 g)
1 tablespoon baking soda
1 ½ teaspoons baking powder
1 pinch salt
3 cups almond milk (710 mL)
1 cup coconut oil, melted (240 g)
1 ½ cups applesauce (380 g)
1 ½ cups maple syrup (505 g)
1 tablespoon apple cider vinegar
1 tablespoon vanilla extract
berry, of choice, for garnish
Nutrition Info
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Preparation
In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
Cover and refrigerate overnight.
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