- 8
- 20 mins
- 45 mins
Ingredients
- For the cake:
- 3/4 cup cold, unsweetened plant-based milk
- 1 tsp. apple cider vinegar
- 2/3 cup date sugar
- 1 1/2 tsp. vanilla
- 3 tbsp. unsweetened applesauce
- 3/4 cup 100% whole grain spelt flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 tbsp. raw cocoa powder
- 1/4 tsp. potassium salt
- For the frosting:
- 1 can (14 oz/398 ml) full-fat coconut milk (left in fridge overnight)
- 2 - 3 tbsp. raw cocoa powder
- 2 - 3 tbsp. date paste
- 1/2 tsp. vanilla essence
Preparation
Step 1
1. Preheat oven to 350 degrees. Grease and line an 8 in. round baking pan with parchment paper and set aside.
2. Combine non-dairy milk and apple cider vinegar and set aside at least 5 minutes.
3. Stir together date sugar, applesauce and vanilla. Then add in milk mixture and stir lightly until combined and frothy.
4. Combine dry ingredients separately, then add into wet mixture. Stir until just combined. Pour dough into prepared pan and smooth over top. Bake in preheated oven for 20 - 25 minutes or until cooked through. Transfer to wire cooling rack.
5. Open can of coconut milk and scoop out coconut milk (pour off water). With an electric mixer, mix together coconut milk, cocoa powder, date paste and vanilla essence.
6. Once the cake has completely cooled, cut in half horizontally. Spread half of the chocolate frosting in the middle of the cake and the rest over the top. Cut into pieces and serve. Store remaining cake in fridge.
*Note: Depending on the can of coconut milk, you may need to double the frosting recipe as some cans contain more water than others.