Eosinophilic Esophagitis Friendly Vegan Hot Cocoa Cake
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.9(14)
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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 unsweetened cocoa powder, plus more for dusting
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 1 ½ cups organic cane sugar
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 1 cup hot brewed coffee or hot water
- ½ cup neutral oil (such as canola or sunflower oil)
- 2 tsp pure vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- ¼ cup unsweetened cocoa powder
- 3 tbsp plant-based milk
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For serving
- vegan marshmallows, for topping (optional)
Can be omittedvegan marshmallows
- unsweetened cocoa powder, for dusting (optional)
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
Combine the plant-based milk and apple cider vinegar in a large mixing bowl and let stand for 5 minutes until slightly curdled.
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