My birthday is next week!!!! My mom has made me this cake for the past couple years and I am obsessed so I decided to make it on my own and share it with you guys xx
AND I only started one fire…
Icing ingredients: *you will need to make the icing the night beforehand so it can sit in the fridge*
- 2 cans full fat coconut milk (15 oz each)
- 3 cups chocolate chips (dairy free)
- 1/4 cup melted coconut oil
- 2 cups icing sugar
Cake ingredients:
- 3 cups whole wheat flour
- 1 1/2 cups of cocoa powder
- 1 cup melted coconut oil
- 1 cup white sugar
- 1 tbsp baking soda
- 1 1/2 tsp baking powder
- pinch of salt
First up is the icing: Heat up 2 cans of coconut milk in the microwave for two minutes then pour into a bigger bowl and mix with 3 cups of chocolate chips. Stir until melted together.
Next add 1/4 cup coconut oil and 2 cups of icing sugar and mix again. Store in the fridge overnight.
In a new bowl, mix 3 cups of whole wheat flour, 1 and 1/2 cups of cocoa powder, 1 cup of granulated sugar, 1 tbsp baking soda, 1 1/2 tsp baking powder, a pinch of salt and mix.
In a kitchenaid now (or big bowl) add 3 cups of almond milk, 1 cup coconut oil, 1 1/2 cups applesauce, 1 1/2 cups of maple syrup, 1 tbsp apple cider vinegar, 1 tbsp vanilla and mix.
Then slowly add the dry ingredients in until everything is mixed together.
Pour evenly amongst three 8 or 9″ baking pans and bake for around 40 minutes.
*recipe inspiration from Tasty*
When cooled, assemble cake!! I used parchment paper on the top of the cake pedestal to ensure icing would not get everywhere.
*TIP* put a dollop of icing down so your cake sticks to the pedestal and will not slip. Ice the top of each layer so they stick together, then ice around the entire cake and decorate with berries!
xx Marley
