Low Iodine Vegan Chocolate Fudge Cake
Total time2 hr
Prep time25 min
Cook time35 min
5.0(3)
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Learn more →Ingredients
12 servings
For the cake
- 1 cup plant-based milk
- 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
- 1 ¾ cups organic cane sugar
- ½ cup vegan butter, melted and cooled
- ½ cup neutral oil (such as canola 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
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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