Eosinophilic Esophagitis Friendly Vegan Triple Chocolate Cake
Total time2 hr 10 min
Prep time35 min
Cook time35 min
4.6(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine salt
- 2 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 vanilla extract
For the chocolate fudge filling
- ½ cup vegan chocolate chips
- ¼ cup full-fat coconut milk
- 2 tbsp organic cane sugar
- 1 tbsp unsweetened cocoa powder
For the ganache frosting
- 1 cup vegan chocolate chips
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp organic cane sugar
- 1 tsp vanilla extract
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!