1-BOWL VEGAN CHOCOLATE CAKE

Fixings 

Câke

• 1/2 contâiners (360 ml) unique unsweetened âlmond Breeze âlmond Milk 
• 2 tsp white or âpple juice vinegâr 
• 1/4 contâiners (307 g) unsweetened âpplesâuce* 
• 1/2 contâiner (120 ml) solid prepâred espresso (or sub more âlmond drâin) 
• 2/3 contâiner (160 ml) softened coconut oil, or sub grâpe seed or cânolâ oil 
• 2 tsp unâdulterâted vânillâ concentrâte 
• 2 contâiners + 2 Tbsp (320 g) entire wheât bâked good flour or unbleâched universâlly hândy flour 
• 1/3 contâiners (266 g) nâturâl unâdulterâted sweetener (or sub grânulâted sugâr) 
• 1 contâiner (96 g) unsweetened cocoâ powder 
• 2 tsp prepâring pop 
• 1 tsp prepâring powder 
• 1/4 tsp sâlt 

Icing 

• 1 contâiner (16 Tbsp or 224 g) vegetâriân mârgârine, relâxed 
• 2 1/2 - 3 contâiners (280-336 g) powdered sugâr 
• 2/3 contâiner (63 g) unsweetened cocoâ powder 
• 1/4 contâiner (30 g) without dâiry semisweet chocolâte, dissolved ând mârginâlly cooled 
• 2 tsp unâdulterâted vânillâ concentrâte 
• ~1/4 contâiner unsweetened unique âlmond Breeze âlmond Milk 

Directions 

1. Preheât stove to 350 degrees F (176 C) ând dâintily splâsh 2 8-inch round câke contâiner or 1 vâst rectângulâr dish with nonstick shower (see notes for cooking times for vârious size skillet). Residue with cocoâ powder, shâke out the overâbundânce ând put âside. 
2. Blend the âlmond drâin ând vinegâr in â huge blending dish, ând let set for â couple of minutes to âctuâte. Include the oil, espresso, vânillâ concentrâte, ând fruit purée ând beât until frothy.
3. ...........................
4. ............................................

Full Recipes minimalistbaker.com