Easy Vegan Frosted Chocolate Cake

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Vegan Frosted Chocolate Cake

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Easy Chocolate Frosting is the BEST frosting for cakes, especially birthday cupcakes!! It’s simple to whip up and so creamy! Thank you so very much to Feasting on Fruit for the great recipe!

Ingredients Needed:

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
  • 1 1/2 cup (360g) applesauce
  • 1 tbsp apple cider vinegar
  • 3/4 cup (105g) coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp coffee extract (optional)
Frosting
  • 1/4 cup (80g) maple syrup
  • 1/4 cup (20g) cacao powder
  • 1 1/2 cup (180g) raw cashews soaked overnight
  • 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, non-dairy milk, 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. Pour into a 9-inch cake pan (round or square).
  6. Bake for 30-35 minutes at 350F or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and cool completely.
For the frosting:
  1. Combine all the ingredients in a high-speed blender.
  2. Blend on high until smooth, using the tamper and/or stopping to scrape down the sides as necessary. Try not to add extra liquid, but you can add 1-2 tbsp nondairy milk if necessary.
  3. Refrigerate until firm and spreadable (at least 2 hours).
  4. Once the cake is cool, frost, top with chocolate shavings, and enjoy!

Related Article: Delicious Fluffy Vegan Vanilla Cake

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