Ingredients

• CAKE

• 3 cups all-purpose flour(375 g)

• 2 cups sugar (400 g)

• ½ cup cocoa powder(60 g)

• 1 teaspoon salt

• 1 tablespoon baking powder

• ½ cup coconut oil (100 g)

• ½ cup maple syrup (110 g)

• 1 ½ cups almond milk, or milk substitute (355 ml)

• 2 teaspoons cocoa powder

• FROSTING

• 1 cup vegan butter, or vegetable shortening(230 g)

• 2 cups powdered sugar(320 g)

• 1 cup cocoa powder(120 g)

• 1 teaspoon vanilla extract

• ¼ cup almond milk, or milk substitute (60 ml)

​​

Cooking Directions

• Preheat oven to 375˚F (190˚C).

• Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.

• Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.

• Grease the inside of two 9-inch (23 cm) cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.

• Pour half of the batter into each of the cake tins.

• Bake them for 25-30 minutes, or until a toothpick comes out clean.

• Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.

• While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms.

• Add almond milk and continue to mix until incorporated.

• Choose which of the cakes will be the bottom of your finished cake and carefully level it off.

• Place a small amount of the icing in the middle of your serving dish and place the cake on top.

• Using about a cup (about 115g) of the icing, generously coat the bottom layer of the cake using a spatula.

• Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.

• Refrigerate the cake for 30 minutes before serving.

• Slice and serve.

• Enjoy!