Description
This decadent chocolate cake combines unsweetened almond milk and coconut sugar for a deliciously moist dessert.
Ingredients
Scale
- 1 cup unsweetened almond milk (or regular milk)
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- ½ cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 2 large eggs
- 1 ½ cups coconut sugar
- ⅓ cup avocado oil
- ⅓ cup applesauce
- 1 teaspoon vanilla extract
- 1 cup boiling water or really hot water
- Chocolate buttercream frosting
Instructions
- Preheat oven to 350°F. Spray two 8-inch cake pans with cooking spray.
- In a small mixing bowl, whisk together milk and apple cider vinegar together. Set aside for 5-10 minutes.
- In a separate medium mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large mixing bowl, whisk together the eggs, coconut sugar, oil, applesauce, and vanilla extract. Slowly pour in the milk mixture. Whisk to combine until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Slowly pour the boiling water into the mixture and whisk to combine.
- Divide the mixture evenly between two prepared cake pans.
- Bake for about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Let cool for about 10 minutes in the pans, then carefully remove (so they don’t continue to cook) and let cool completely on a wire rack.
- Once cool, frost and decorate as desired.
Notes
- Ensure ingredients are at room temperature for best results.
- The boiling water helps to enhance the cocoa flavor and create a moist cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice