Double Chocolate Cake w/ Cacao Buttercream




Double Chocolate Cake w/Cacao Buttercream


  • Dry ingredients
  • •2 1/2 cups white flour
  • •5 tbsp coconut flakes
  • •1 3/4 cups brown unrefined sugar (or coconut sugar)
  • •1 tbsp vanilla sugar
  • •3/4 cup cacao powder
  • •1/2 cup chocolate chips
  • •1 tsp baking powder
  • •1 tsp baking soda
  • •A pinch of salt
  • Wet ingredients:
  • •1 cup coconut oil
  • •2 cups almond milk
  • •2 tbsp distilled white vinegar
  • For the cream:
  • •150g soy butter
  • •150g almond cream cheese
  • •3/4 cup icing sugar
  • •1 tbsp vanilla sugar
  • •1/2 cup cacao powder


  1. Put a cup of boiling water in the oven and preheat it to 160 degrees.
  2. Cover two 7-inch cake pans with baking sheet.
  3. In a bowl pour all the dry ingredients, in another one prepare the wet ingredients.
  4. Pour the wet ingredients over the dry ingredients and process with a handmixer until combined.
  5. Divide the mixture in 2 parts and pour the cake batter into the prepared pans.
  6. Bake in the center of the oven for 50 minutes at 160 degrees. (insert a toothpick in the center of the cake if it comes out clean your cakes are ready).
  7. Turn the cakes upside down and let them cool down. We will spread the buttercream over the flat side of the cakes.
  8. For the cream, put all the ingredients in a bowl and process until combined.
  9. Once the cakes are cold, set a cake layer over a platter and spread half of the cream on top. Cover with the second cake and frost with the remaining buttercream.
  10. Let the cake sit in the fridge for 2 hours before serving. ENJOY!



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