Low Sodium Vegan Chocolate Drip Cake

Total time2 hr 50 min

Prep time45 min

Cook time35 min

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup dutch-process cocoa powder
2 cups organic cane sugar
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup hot brewed coffee
⅔ cup neutral oil (such as canola or sunflower)
2 tsp vanilla extract

For the buttercream

1 cup (2 sticks) vegan butter, softened to room temperature
3 cups powdered sugar, sifted
½ cup dutch-process cocoa powder, sifted
3–4 tbsp plant-based milk
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the ganache drip

4 oz vegan chocolate, finely chopped
½ cup full-fat coconut milk

For serving

½ tsp flaky sea salt (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
Combine the plant-based milk and apple cider vinegar in a small bowl or measuring cup and set aside for 5 minutes until slightly curdled — this is your vegan buttermilk.

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