This decadent double chocolate cake is the last cake recipe you will ever need (high praise right?). But I assure you that this double chocolate cake comes out moist and rich, luxuriously chocolately and oh so yummy. Before we had kids I never attempted to bake a cake before in my life, but I recently made this double chocolate cake for my son’s birthday and it got rave reviews from everyone, so that’s got to tell you something.
I would say that this is a ‘healthier’ version of chocolate cake. I adapted the recipe from Add a Pinch, and substituted the granulated sugar with coconut sugar, the milk for almond milk and the vegetable oil with coconut oil instead. The icing recipe is one that I created accidentally, when I ran out of a few other icing ingredients, and used chocolate chips and other ingredients I had on hand (but it turned out better than I could have ever imagined).
The idea of baking a double layered cake in the past would have scared me a bit (okay a LOT), but once I cracked the code on how to make it so fluffy, yet decadent, we have made it a family tradition to indulge in this cake for birthdays and other celebrations. I hope that you will too! Enjoy!
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- 2 cups Almond Milk (or use cow's milk, but don't add the apple cider vinegar)
- 2 tsp apple cider vinegar
- 1¼ cups applesauce
- ⅔ cup melted coconut oil
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1½ cups coconut sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup almond milk (or cow's milk)
- 1½ cups milk chocolate chips
- ½ cup butter
- 3 cups powdered sugar
- Preheat oven to 350°F and lightly coat with butter and dust with cocoa powder. Shake out any excess.
- Mix the almond butter and vinegar and let sit for a few minutes.
- Add oil, vanilla, and apple sauce. Beat until foamy.
- Add flour to sifter and slowly add to bowl with other ingredients. Then add sugar, cocoa, baking soda and powder, and mix on low. Beat until smooth and pourable.
- Divide batter between 2 cake pans.
- Bake for 30-35 minutes, or until toothpick comes out clean. Let cool before frosting.
- While the cake cools, prepare your frosting. To do so, warm up almond milk in a saucepan until simmering.
- Pour into a large bowl and add the chocolate chips. Do not touch for a few minutes as you want the chocolate to melt. After 2-3 minutes, stir with wooden spoon and then add butter.
- Use your mixer to beat the mixture together. Then add 1 cup powdered sugar, and mix. Add another cup of sugar and mix again.
- Place the icing in the fridge for 15-20 min as this will help thicken it. Once cooled if it is not thick enough add the remaining cup of icing sugar, or enough to get it to a good consistency that you can easily spread it.
- Once the cake is cooled, frost generously and add a thick layer between and the top and bottom cake layers.
- Decorate with sprinkles or decor of your choice and enjoy!