𝑹 𝑬 𝑪 𝑰 𝑷 𝑬
1 cup unsweetened oat milk
1 cup coffee, warm
1/2 cup of coconut oil, melted
2 T of apple cider vinegar
2 cups of all purpose flour
2 cups of sugar
3/4 cup of cocoa
1 tsp of baking soda
1/2 tsp of baking powder
I made this cake once to create 2 6 inch sized cakes & three cupcakes
Preheat oven to 350F. Prepare your pans:
Prepare your buttermilk: combine the vinegar in your milk.
Sift all your dry ingredients in one bowl.
Add your wet ingredients in a separate bowl, incl the buttermilk.
Pour your wet ingredients into the dry.
Stir until combined & mixed well.
Pour into your prepared pans.
Cook for 45 minutes or until firm.
Chocolate coconut butter cream
Two cans of coconut cream, chilled, remove the cream only & save the water for a smoothie.
1/2 cup of cacao powder
1 1/2 cup of icing sugar
Adjust icing sugar if it’s too water or add another 1/4 cup of cacao powder.
It should firm up after mixing all the ingredients together.