![\"FullSizeRender_2\"](\"https:\/\/veganhostess.files.wordpress.com\/2016\/02\/fullsizerender_23.jpg?resize=640%2C640\")
<\/div>\n***Please feel free to share widely, just give me some credit or a link back<\/em><\/div>\n<\/div>\n
Prep time:<\/strong> 15 minutes; Cook time:<\/strong> 30 minutes; Yield<\/strong> – One 2″ high 9 in. round cake<\/div>\n
Nutritional Information<\/strong>:\u00a0478 calories – 6 pieces or 358 calories – 8 pieces<\/div>\n<\/h3>\n
<\/h3>\nIngredients (cake):<\/h3>\n\n- 2 cups, almond or soy milk (I used unsweetened almond milk<\/em>)<\/li>\n
- 2 tsp, apple cider vinegar (I used Braggs<\/em>)<\/li>\n
- 2\/3 cup, unsweetened apple sauce (80 calories<\/li>\n
- 1 \u00bd cups, vegan\u00a0sugar<\/span><\/li>\n
- 4 tsp, vanilla extract\u00a0<\/span><\/li>\n
- 2 cups, flour (I used whole wheat)<\/em><\/li>\n
- 2\/3 cup, cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder<\/a>
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<\/em>)<\/span><\/li>\n- 1 \u00bd tsp, baking soda<\/li>\n
- 1 tsp, baking powder<\/li>\n<\/ul>\n
Directions\u00a0(cake):<\/h3>\n\n- Preheat over to 350 F.<\/li>\n
- Combine the non-dairy milk and apple cider vinegar and set aside to curdle.<\/li>\n
- In a large bowl, mix all of the wet ingredients plus the sugar.<\/li>\n
- In a medium bowl, mix all of the dry ingredients.<\/li>\n
- Slowly combine the dry ingredients into the wet mixture, including the curdled milk mixture. You should end up with a semi-thick batter.<\/li>\n
- Pour the batter into a well-greased 9″ round baking pan.<\/li>\n
- Bake for 25-30 minutes, until a toothpick comes out clean. (I baked my cake for 30 minutes exactly).<\/em><\/li>\n
- Remove from oven, and cool for 10 minutes before transferring to a plate.<\/li>\n<\/ul>\n
\n<\/h3>\nIngredients (icing):<\/h3>\n\n- 1 cup, almond or soy\u00a0milk<\/li>\n
- \u00bc cup, water<\/li>\n
- 1\/3 cup, cornstarch<\/li>\n
- 1\/3 cup, lite coconut milk<\/span><\/li>\n
- 1\u00bc\u00a0cups, vegan sugar<\/span><\/li>\n
- 1 tsp, vanilla extract\u00a0<\/span><\/li>\n
- 2\u00a0\u00bd cups,\u00a0unsweetened flaked\/ shredded coconut\u00a0<\/span><\/li>\n
- 1 \u00bd\u00a0cups chopped pecans<\/span><\/li>\n<\/ul>\n
Directions\u00a0(icing):<\/h3>\n
- \n
- 2 cups, almond or soy milk (I used unsweetened almond milk<\/em>)<\/li>\n
- 2 tsp, apple cider vinegar (I used Braggs<\/em>)<\/li>\n
- 2\/3 cup, unsweetened apple sauce (80 calories<\/li>\n
- 1 \u00bd cups, vegan\u00a0sugar<\/span><\/li>\n
- 4 tsp, vanilla extract\u00a0<\/span><\/li>\n
- 2 cups, flour (I used whole wheat)<\/em><\/li>\n
- 2\/3 cup, cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder<\/a>
- 1 \u00bd tsp, baking soda<\/li>\n
- 1 tsp, baking powder<\/li>\n<\/ul>\n
Directions\u00a0(cake):<\/h3>\n
- \n
- Preheat over to 350 F.<\/li>\n
- Combine the non-dairy milk and apple cider vinegar and set aside to curdle.<\/li>\n
- In a large bowl, mix all of the wet ingredients plus the sugar.<\/li>\n
- In a medium bowl, mix all of the dry ingredients.<\/li>\n
- Slowly combine the dry ingredients into the wet mixture, including the curdled milk mixture. You should end up with a semi-thick batter.<\/li>\n
- Pour the batter into a well-greased 9″ round baking pan.<\/li>\n
- Bake for 25-30 minutes, until a toothpick comes out clean. (I baked my cake for 30 minutes exactly).<\/em><\/li>\n
- Remove from oven, and cool for 10 minutes before transferring to a plate.<\/li>\n<\/ul>\n
\n<\/h3>\n
Ingredients (icing):<\/h3>\n
- \n
- 1 cup, almond or soy\u00a0milk<\/li>\n
- \u00bc cup, water<\/li>\n
- 1\/3 cup, cornstarch<\/li>\n
- 1\/3 cup, lite coconut milk<\/span><\/li>\n
- 1\u00bc\u00a0cups, vegan sugar<\/span><\/li>\n
- 1 tsp, vanilla extract\u00a0<\/span><\/li>\n
- 2\u00a0\u00bd cups,\u00a0unsweetened flaked\/ shredded coconut\u00a0<\/span><\/li>\n
- 1 \u00bd\u00a0cups chopped pecans<\/span><\/li>\n<\/ul>\n
Directions\u00a0(icing):<\/h3>\n
- 1\u00bc\u00a0cups, vegan sugar<\/span><\/li>\n
- Remove from oven, and cool for 10 minutes before transferring to a plate.<\/li>\n<\/ul>\n
- 2 tsp, apple cider vinegar (I used Braggs<\/em>)<\/li>\n