Low Iodine Vegan Mocha Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.7

(4)

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
2 cups organic cane sugar
1 cup strong brewed coffee, cooled to room temperature
1 cup plant-based milk
1 tbsp apple cider vinegar
⅔ 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 strong brewed coffee, cooled
1 tsp pure vanilla extract
¼ tsp fine salt

For serving

vegan chocolate shavings or cocoa powder, for dusting (optional)
Can be omitted
chocolate shavings

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
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.

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