Rich, moist and incredibly chocolatey sponge cakes sandwiched together with a velvety smooth chocolate buttercream.
It's rich, fluffy, moist and very easy to make!
Cake:
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 1/2 cups self raising, gluten free flour
1/2 cup vegan dark chocolate protein
1 cup coconut sugar
3/4 cup dutch processed, high quality, cocoa powder (trust me, it makes a world of difference!)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup melted coconut oil
2/3 cup unsweetened applesauce
1 tablespoon pure vanilla extract
Frosting:
3/4 cup dutch processed, high quality, cocoa powder (trust me, it makes a world of difference!)
1/4 cup vegan chocolate protein
1 1/2 cups vegan butter, softened
4 cup powdered sugar
1 teaspoons pure vanilla extract
1/4-1/2 cup unsweetened almond milk
Preheat oven to 350 degrees F and grease two 9-inch cake pans.
Stir together the milk and vinegar - set aside to curdle.
In a large bowl, add the flour, protein powder, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix until just combined.
Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the centre comes out clean.
After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.
Add tje omgreients for the buttercream into a bowl and whip together using a stand mixer or hand mixer un