VEGAN CHOCOLATE CAKE

Vegan Chocolate Cake from scratch!

Not from a box. Not from fruits and seeds and other not-typically-found-in-cake ingredients. Believe me, I love a good slice of funfetti just as much as I love a hippie raw hemp date cupcake with sweet potato frosting too. But we all need a solid, serve to anyone, healthier than it looks, homemade chocolate cake recipe in our back pocket. For birthdays and holidays and rainy saturdays and all the I-just-want-cake occasions.

INGREDIENTS
Cake

• 2 cups(240g) oat flour*
• 1 cup (80g) cacao powder
• 3/4 cup (90g) tapioca starch**
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup (360g) almond milk
• 1/2 cup (130g) almond butter
• 3/4 cup (105g) coconut sugar
• 1 1/2 cup (360g) applesauce
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tsp coffee extract (optional)

Frosting

• 1 1/2 cup (180g) raw cashews soaked overnight
• 1/4 cup (80g) maple syrup
• 1/4 cup (20g) cacao powder
• 1/4 cup(50g) coconut oil***
• 1 tsp vanilla extract
• 1/2 tsp salt

INSTRUCTIONS
For the cake:

1. Preheat the oven to 350F.
2. Combine the oat flour, cocoa powder, tapioca starch, baking powder, baking soda, and salt. Sift or whisk until no lumps remain.
3. In a blender combine the almond butter, coconut sugar, applesauce, apple cider vinegar, vanilla extract, and coffee extract.
4. Add the wet ingredients to the dry and stir to combine. Don’t over mix.
5. ..................

For the full step please clink the link : https://www.feastingonfruit.com

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