Instructions
- Step 1: Combine dry ingredients Combine the all-purpose flour, whole wheat flour, sugar, cocoa powder, sea salt, and baking soda in a large bowl, mix, and set it aside.
- Step 2: Whisk wet ingredients Whisk the vinegar, vanilla extract, melted coconut oil, and coconut water or juice together in a smaller bowl.
- TIP: Not only are tropical oils healthy and good for your heart, they also give baked goods a lighter texture and are more aromatic.
- Step 3: Combine wet and dry ingredients Pour the wet ingredients in with the dry and whisk gently until the mixture is smooth.
- Step 4: Preheat oven Preheat your oven to 350 degrees. Then grease the cake pan with coconut oil, line it with a piece of parchment paper, and grease it again.
- Step 5: Pour and bake Pour the batter in the pan and bake for 20 minutes, or until a toothpick can be inserted and removed cleanly.
- Step 6: Cool and remove Allow the cake to cool before removing it from the pan and then peel the parchment paper off and discard.
- TIP: Chill the cake in the fridge or freezer for a stiffer texture before frosting; just don’t let the cake freeze solid.
- Step 7: Frost and enjoy Cover your cake with a vegan-friendly butter cream frosting, lightly dust it with cocoa powder, and enjoy with a glass of soy milk.
- FACT: Studies show that vegetarians are 50 percent less likely than carnivores to develop heart disease.
You Will Need
- 1 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1 c. granulated sugar
- 1/3 c. natural cocoa powder
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1/3 c. virgin coconut oil
- melted
- 1 c. coconut water or juice
- Vegan frosting
- cocoa powder
- and soy milk
- Parchment paper
- 8″ cake pan
- Toothpick
