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Mostly Vegan Chocolate Cake

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Ingredients
  

  • 3 1/3 cup all purpose flour
  • 1 1/3 cup cocoa powder unsweetened
  • 3 cups sugar
  • 1 Tbsp baking soda
  • 1 tsp salt
  • 12 oz coconut oil
  • 2 cups unsweetened almond milk with vanilla flavor is fine
  • 1 cup coffee
  • 1 tsp vanilla
  • 5 eggs
  • 1 1/4 cup vegan dark chocolate peanut butter such as Peanut Butter & Co.
  • 1/2 cup cocoa butter melted
  • 1/4 cup coconut oil
  • 1/4 cup cocoa powder unsweetened
  • 4-5 cups powdered sugar
  • 1/4 cup unsweetened almond milk vanilla is fine
  • 1 tsp vanilla
  • 1 tsp salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Grease and flour two 8" round cake pans (I use Baker's Joy and it works wonders, but if you are soy free you will need to avoid it).
  • Place first ten ingredients in the bowl of an electric mixer and beat on high for 3 minutes or until just combined, scraping down the sides of the bowl.
  • Pour into prepared pans.
  • Bake for 55 minutes or until a toothpick comes out clean.
  • Place peanut butter, cocoa butter, coconut oil, and cocoa powder into the bowl of electric mixer and beat on high until smooth. Slowly add in powdered sugar one cup at a time. Mix in milk, vanilla, and salt. Add additional powdered sugar until desired consistency is reached. Keep in mind that as the melted cocoa butter sets back up, the frosting will begin to thicken/harden.
  • Level each cake once cooled if needed. Frost with chocolate peanut butter frosting.