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  • For the cake

  • 1 1/2 Cup almond milk

  • 2 Teaspoons apple cider vinegar

  • 1 1/4 Cup unsweetened apple sauce

  • 1/2 Cup strong brewed coffee

  • 2/3 Cups melted coconut oil

  • 2 Teaspoons vanilla extract, I use vanilla paste

  • 2 cups + 2 Tablespoons whole wheet or unbleached all purpose flour

  • 1 1/3 Cup coconut or cane sugar

  • 1 Cup unsweetened cocoa powder

  • 2 Teaspoons baking soda

  • 1 Teaspoon baking powder

  • 1/4 Teaspoon pink salt

  • For the frosting

  • 1/2 Cup vegan butter, softened (8 Tbsp)

  • 1/2 Cup coconut cream, not the liquid part only the solid cream

  • 3 Cups powdered sugar

  • 2/3 Cups unsweetened cocoa powder

  • 1/4 Cup dairy free semi-sweet baking chocolate, melted, cooled

  • 2 Teaspoons vanilla extract, I use vanilla paste

  • 1/4 Cup almond meal, only as needed

  • Optional crumbled cookies, I used oreos


  1. Preheat over to 350F and prepare 2-8 inch round cake tins. I only have one cake tin so I had to repeat the baking twice, but if you have two then go you, you just saved some time!

After you spray the pan with coconut oil, cut a piece of parchment paper in a circle so it fits in the bottom of the pan perfectly and use your finger to adhere the paper to the pan using the oil as "glue"

This makes it much easier to remove the cakes.

(repeat this step another if you only have one pan)

  1. In a large mixing bowl, combine the almond milk and vinegar and let it sit for a couple minutes to activate.

Add in the oil, coffee, vanilla, and applesauce and beat until well combined. Set aside.

  1. In another mixing bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. If you have a sifter then slowly sift the mixture. If not, use a wisk or a fork and mix until there are no clumps.

  2. Slowly add the dry into the wet as you continuously stir the batter. Go slow if necessary to ensure an even mixture. The batter should be thick, creamy and pourable.

Taste and adjust the sweeteness if preferred.

  1. Divide the batter in between two cake pans or if you only have on like me then add half the batter into the pan. I eye balled this but if you have a scale then weigh it out.

Bake for 25-30 minutes or until a toothpick comes out clean from the center.

Remove from oven and let cool. The cake should come out with ease because of the parchment paper trick. After it has cooled completely, level off the cake with a bread knife. To do this simply shave off the top part of the cake that has risen so it has a flat top. (save for ice cream sundaes or discard)

**Place in the freezer. Repeat step for remaining half of batter, let cool, level off and put in the freezer.

  1. While the cakes are baking, start the frosting. Combine all ingredients except the almond milk in a mix or large bowl. Beat together until light and fluffy, adding the almond as needed to reach desired consistency.

Before frosting the cake I let the frosting sit in the fridge for about an hour so it was easier to work with. The coconut cream and butter solidify resulting in frosting that is not runny, rather thick and takes shape.

  1. Once both the cakes have been in the freezer for an hour or two, and the frosting in the fridge remove and add half the frosting inbetween the two layers and spread evenly.

OPTIONAL: add crumbled up pieces of oreo cookies in the middle for extra fun!

Then place the second piece on top and frost with the remaining frosting. Decorate with more crumbled cookie pieces if desired. Another option would be toasted coconut.

**note: The freezeing aspect is to make the assembly easier but it is not necessary.

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