Low Sodium Vegan Chocolate Fudge Cake

Total time2 hr

Prep time25 min

Cook time35 min

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Ingredients

12 servings

For the cake

1 cup plant-based milk
So Delicious Dairy Free Organic Unsweetened Coconut Milk Better Than Milk Almond Milk Unswt Org - 33.8 Fl. Oz.Pacific Foods Organic Unsweetened Soy Milk, 32 oz
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1 tbsp apple cider vinegar
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ¾ cups organic cane sugar
½ cup vegan butter, melted and cooled
½ cup neutral oil (such as canola oil or sunflower oil)
1 cup hot strong brewed coffee
2 tsp pure vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
¾ cup unsweetened cocoa powder, sifted
¼ cup plant-based milk
1 tsp pure vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
Stir together the plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.

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