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Vegan Chocolate Cake with Creamy Chocolate Almond Butter "Buttercream"

Tieghan, Half Baked Harvest
  • 50 minutes
  • Serves

INGREDIENTS

3/4 cup

Pumpkin puree

1 cup

Coconut milk, canned full fat

3/8 cup

Maple syrup

3 cups

All-purpose flour

2 tsp

Baking soda

12 oz

Bittersweet chocolate

1 cup

Cocoa powder

3/4 tsp

Salt

1

Sea salt, Flaky

1 3/4 cups

Sugar or coconut sugar, organic

3 tsp

Vanilla

2 tbsp

Apple cider vinegar

2/3 cup

Coconut oil

2 cups

Almond

1/2 cup

Almond or cashew butter