Vegan Chocolate Cake

Chocolate Cake:

• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 1/2 cups all-purpose flour
• 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
• 1 cup cocoa powder
• 1 1/2 cups sugar
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp instant coffee
• 2 tsp vanilla extract
• 1 cup boiling water
• 3/4 cup olive oil
• 1/2 cup apple sauce

Chocolate Frosting:

• 1 cup full fat coconut milk
• 12 oz chocolate chopped (dark)
• 4 tbsp maple syrup

Chocolate Cake:

• Preheat the oven to 350°F. Grease and line two 8-inch cake pans.
• Stir the apple cider vinegar into the almond milk and set aside.
• Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix.
• Stir the coffee and vanilla extract into the boiling water.
• Pour all of the wet ingredients over the dry mixture. Add the apple sauce and stir with a spatula. Do not over mix!
• Pour the batter into the prepared cake pans and bake for about 40-45 minutes.
• Remove from oven and let cool completely.

Frosting:

• In a small pot, heat the coconut milk for about 2 minutes
• Pour it over the chopped chocolate and stir until the chocolate is melted.
• Let cool remaining frosting until thickened into a spreadable frosting.