Easy Vegan Chocolate Cake

To a small bowl, add your Apple Cider Vinegar (2 Tbsp) and Almond Milk (1 1/4 cups) . Stir to combine and set aside. Do not worry about the curdling, this is meant to happen. It is essentially cream!

To a large bowl, add your Brown Sugar (2 cups) , All-Purpose Flour (2 1/4 cups) , Unsweetened Cocoa Powder (1/2) , Baking Powder (1 1/2 Tbsp) , Baking Soda (2 tsp) , and Salt (1 pinch) . Whisk till well combined and there are no lumps.

To the bowl, add the Coconut Oil (1/2 cup) , Vanilla Extract (1 Tbsp) , and milk mixture. Using a hand mixer or whisk, begin whisking for around 1-2 minutes or until combined. The mixture should be lumpy. Gently add in the boiling Water (1 cup) and whisk for another 30 seconds.

For the frosting, simply add Raw Cashews (2 cups) , Unsweetened Cocoa Powder (1/2 cup) , Powdered Confectioners Sugar (4 Tbsp) , Almond Milk (4 Tbsp) , Vanilla Extract (1 tsp) , and Salt (1 pinch) into a high-speed blender and blend for 1 minute and 30 seconds. Place the frosting in the fridge for 10 minutes before frosting the cake.