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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the vegan milk with the vinegar and set aside.
Preheat the oven to 180°C.
Sift together all the dry ingredients, add the sugar and mix well.
Combine the oil, applesauce, hot water with espresso, and the buttermilk in another bowl.
Slowly add the wet ingredients to the dry. Whisk until no lumps are left.
Pour into a 15 cm tin or two 10x10 cm tins.
Bake for 35-40 minutes, until a toothpick comes out clean.
Combine the dark chocolate with the coconut oil and milk.
Melt on low heat and refrigerate for about 2 hours until fudgy.
Layer the fudgy frosting on the cake and spread it all around.
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Instead of hot water and espresso powder, you can use 80 g brewed coffee (decaf if desired).
Can I use regular milk instead of vegan milk?
Yes, regular milk can be used, but it will no longer be vegan.
What can I use instead of applesauce?
You can use dairy-free yogurt as an alternative to applesauce.
How do I know when the frosting is ready?
The frosting is ready when it becomes fudgy in texture.
Can I make this cake in a larger tin?
Yes, you can use a larger tin and adjust the baking time accordingly.
Is there a substitute for coconut oil?
You can use vegan butter as a substitute for coconut oil.
