Fudgiest Dairy-Free Chocolate Cake Recipe :
INGREDIENTS :
Frosting :
- 30 oz full-fat coconut milk (880 mL), 2 cans
- 3 cups dairy-free chocolate chunk (510 g)
- ¼ cup coconut oil (60 g), melted
- 2 cups powdered sugar (240 g)
Cake :
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- 3 cups whole wheat flour (390 g)
- 1 ½ cups dark cocoa powder (180 g)
- 1 cup sugar (200 g)
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 pinch salt
- 3 cups almond milk (710 mL)
- 1 cup coconut oil (240 g), melted
- 1 ½ cups applesauce (380 g)
- 1 ½ cups maple syrup (505 g)
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- berry, of choice, for garnish
PREPARATION :
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- In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
- Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
- Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
- Cover and refrigerate overnight.
- Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
- In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
- In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
- In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
- Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
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