Ingredients
Equipment
Method
- Combine oat milk, warm coffee, melted coconut oil, and apple cider vinegar in a large bowl until blended.
- In another bowl, sift together flour, sugar, cocoa powder, and baking soda.
- Pour the dry ingredients into the wet ingredients bowl and gently mix until smooth and combined.
- Pour the batter into two prepared 8-inch round cake pans.
- Bake in a preheated oven until a toothpick comes out with a few moist crumbs, about 30-35 minutes.
- While cooling, prepare the chocolate coconut buttercream following the recipe instructions.
- Once cakes are cool, layer one cake on a serving plate, spread buttercream on top, and add the second cake layer.
- Cover the whole cake with the remaining buttercream and decorate as desired.
Nutrition
Calories: 230kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 200mgPotassium: 180mgFiber: 2gSugar: 18gCalcium: 4mgIron: 10mg
Notes
Baking is flexible! You can substitute oat milk with any unsweetened non-dairy milk or regular milk. Warm coffee enhances flavor; feel free to replace it with hot water, but it will lessen the chocolate richness. Keep the cake stored properly under a cake dome or in an airtight container to maintain moisture. For fun variations, consider adding orange zest or using different nut toppings for added texture and flavor. Enjoy baking this enchanting treat!
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