Vegan Chocolate Cake

YIELD

PREP TIME

BAKE TIME

TOTAL TIME

Ingredients

Cake:

⅔ cup almond milk
½ cup Anthony's Coconut Oil, melted
⅔ cup Anthony's Coconut Sugar
½ cup Anthony's Cocoa Powder
2 tablespoons Anthony's Pea Protein
⅓ cup Anthony's Buckwheat Flour
⅓ cup Anthony's Tapioca Starch
2 tablespoons Anthony's Coconut Flour
⅓ teaspoon baking soda
¼ teaspoon salt

Frosting:

¾ cup coconut cream
⅓ cup Anthony's Cocoa Powder
¼ cup Anthony's Cane Sugar

Instructions

Cake:

Preheat oven to 350° Fahrenheit and grease a 9" round glass baking dish.
In a mixing bowl, combine the almond milk, coconut oil, coconut sugar, cocoa powder, and pea protein; mix well.
Add the buckwheat flour, tapioca flour, coconut flour, baking soda, and salt. Stir until well mixed.
Transfer to prepared baking dish.
Bake for 25 minutes.
Cool and remove from baking dish.

Frosting:

In a medium-sized mixing bowl, combine the coconut cream, cocoa powder, and sugar.
Frost cake.
Slice and serve.

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