Oral Allergy Syndrome Friendly Vegan Chocolate Drip Cake
Total time2 hr 50 min
Prep time45 min
Cook time35 min
4.9(9)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup dutch-process cocoa powder
- 2 cups organic cane sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 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
For the ganache drip
- 4 oz vegan chocolate, finely chopped
- ½ cup full-fat coconut milk
For serving
- ½ tsp flaky sea salt (optional)
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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