Vegan Fudgiest Dairy-Free Chocolate Cake

Instructions

1. In a microwave-safe measuring cup or small pot, heat the coconut milk until hot but not boiling. This should take about 2 minutes in the microwave or stove.
2. Take a large bowl and place the dairy-free chocolate in it. Pour the hot coconut milk over the chocolate and allow the milk to melt it. Mix thoroughly until well combined.
3. After the chocolate is completely melted, add the coconut oil and powdered sugar. Use a hand mixer or whisk to beat the mixture until it becomes smooth.
4. Cover the mixture and refrigerate it overnight.
5. Preheat your oven to 350¿ (180¼). Grease three 8-inch (20-cm) round cake pans and set them aside.
6. In a separate large bowl, combine the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk everything together and set it aside.
7. In another large bowl, whisk together the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract until fully combined.
8. Add the dry mixture to the wet mixture in two batches, folding with a spatula until well combined. It's okay to have some clumps in the batter.
9. Divide the batter equally among the greased cake pans. Bake for 35-45 minutes, or until a toothpick comes out almost clean when inserted. Let the cakes cool completely.
10. Take the frosting out of the refrigerator and mix it well.
11. Choose one of the cakes to be the bottom layer and evenly spread about 1 cup (115g) of frosting over it. Place the second layer on top and spread frosting evenly again. Finally, add the third layer and generously frost the top and sides of the cake. For a finishing touch, decorate with your choice of berries.
12. Enjoy your delicious cake!