Birthday Chocolate Cake

Prep Time: 10 minutes Cook Time: 40 minutes Servings: Servings 8 Source: instantveg.com

Ingredients

3/4 cup cake flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2/3 cups hot coffee can sub hot water
2/3 cups maple syrup
1/4 cup vegetable oil
1 tsp apple cider vinegar
Vegan Whipped Chocolate Frosting
1/2 cup coconut oil melted and cooled
1/2 tsp vanilla extract
1 cup powdered sugar
1/3 cup cocoa powder
3-4 tsp plant based milk

Directions

For The Chocolate Cake:
Preheat oven to 350° Fahrenheit. Line a 7" springform pan with parchment paper.
Add the dry ingredients to a bowl, and mix to combine well. Add in the wet ingredients, then stir until just combined.
Bake for 40 minutes. Allow to cool for about 2 hours before cutting or frosting.
For The Whipped Chocolate Frosting:
Melt the coconut oil in the microwave for 1 minute, then stir in any leftover solid chunks. Chill in the freezer for 20 minutes, then set on counter until solidified.
Add coconut oil to a mixing bowl and beat with a hand mixer until smooth & creamy. Add in the vanilla extract and mix until completely combined.
Mix in the cocoa powder, then mix in the powdered sugar. Frosting will almost seem too dry but will become a thick frosting.
Once you have a very thick frosting, mix in the plant based milk 1 Tablespoon at a time, allowing it to become completely incorporated. The end result will be fluffy whipped frosting.

Notes

Cooking size & time adjustments:

Cupcakes – double the recipe and bake 25 minutes for 24 cupcakes.

9″x13″ sheet cake – double the recipe and bake for 35-40 minutes.

2 9″ round cakes – double the recipe and bake for 30-35 minutes.

Bundt cake – double the recipe and bake for 50-60 minutes at 325 degrees Fahrenheit.

Nutrition