3 C. Flour
2 C. Vegan sugar
1 1/2 C. Baking Cocoa Powder
2 tsp. Sea salt
2 tsp. Baking soda
3 1/2 C. Chocolate nut milk or Vanilla
2 tsp. Apple cider vinegar or white
3 tsp. Vanilla extract
1 C. Coconut oil
Mix, mix, mix! Until no lumps or bumps. I did mine by hand but you can use a mixer too! Divide in half and pour into two, greased, round cake pans. Bake at 350 for about 20-35 minutes. Be sure to check on the cake as oven temperatures vary greatly. At twenty mine was very done, in my families ovens, it took a little longer.
Set aside to let cool.
Vegan ButterCream Icing:
Stir well. You can see how to make it stiffer if you need to. Simply add small amounts of
powdered sugar if you want it stiffer and small amounts of Almond milk for a smoother texture.
As for the top, just crumble your favorite Vegan graham crackers over the top, stick to the sides to add flare, drizzle some Vegan chocolate sauce. I used a double boiler to melt down the Enjoy Life chocolate chunks and drizzled it all over the top and down the crackers.
Chicago Vegan Foods makes these rockin' Dandie's Marshmallows and they are Vegan and gooey delicious!
Amarie Halley (aka SupernaturaleGirl) is a Foodie, DIY nerd, Holistic fanatic and is always testing out and reviewing healthy beauty and lifestyle stuffs.
Check her out at www.supernaturalegirl.com to see her videos and blogs, or find her on Instagram (#supernaturalegirl),Twitter (@AmarieHalley) and Pinterest!
Also, be sure to check out the Vegan Clothing & accessory shop!