Step 1
Preheat oven to 350.
Step 2
Mix coconut milk and vinegar in a bowl and set aside. Let rest for 10 minutes.
Step 3
Add flour, cocoa powder, sugar, baking soda, baking powder, and salt to a bowl.
Step 4
Add avocado oil, eggs, honey, and vanilla to the bowl with coconut milk and vinegar. Whisk on medium-high speed until well combined.
Step 5
Pour the wet ingredients into the dry ingredients. Add the cup of coffee and beat on low speed until combined.
Step 6
Pour batter evenly into two lightly greased 8" cake pans. Bake for 25 minutes.
Step 7
Make a simple chocolate buttercream by whipping powdered sugar, butter, and cocoa powder. Frost your cooled cake layers and enjoy!
Preparation
Level:
Intermediate
Cook Time:
25 minutes
Serves:
8 servings
• 11 cup full-fat canned coconut milk
• 1 tbs cider vinegar
• 1 cup coffee
• 1 3/4 cup gf flour
• 3/4 cup dark cocoa powder
• 1 cup coconut sugar
• 1/4 cup dark maple syrup
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup avocado oil
• 2 eggs
Optional: Homemade buttercream with butter, powdered sugar, and cocoa powder
Ingredients
Prep Time:
20 Minutes
Swap the eggs for egg substitute for a delicious vegan cake!
Tip
