Vegan Chocolate Cake

Ingredients
For the cake

• 1 ½ cups unsweetened almond milk
• 2 tsp Kevala Apple Cider Vinegar
• ⅔ cup Kevala Organic Raw Coconut Oil
• ½ cup brewed coffee
• 2 tsp vanilla extract
• 1 ¼ cups unsweetened applesauce
• 2 cups unbleached all purpose flour
• 1 ⅓ cups organic cane sugar
• 1 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• ¼ tsp Kevala Sea Salt

For the frosting

• 1 cup vegan butter softened
• 2 ½ - 3 cups powdered sugar
• ⅔ unsweetened cocoa powder
• ¼ cup dairy free semi sweet chocolate melted
• 2 tsp vanilla extract
• ¼ cup unsweetened almond milk

Instructions

1. Preheat the oven to 350°F and lightly spray a cake pan with nonstick spray, dust with cocoa powder, shake out the excess and set aside.Mix the almond milk and vinegar in bowl, and let set for a few minutes to activate, then add the oil, coffee, vanilla extract, and applesauce and beat until foamy.
2. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift over the wet ingredients while mixing, mix until no large lumps remain, then taste and adjust sweetness as needed, divide batter evenly in your cake pan.
3. Bake for 25 to 40 minutes, or until a toothpick inserted into the center comes out clean, let cool completely before frosting. While cooling, prepare frosting by beating together all ingredients until fluffy, adding the powdered sugar gradually until you reach your desired consistency and sweetness.
4. Once the cake is cooled, frost generously with buttercream frosting, then dust with cocoa powder. Serve.
5. Enjoy!