Vegan Chocolate Cake (Edit recipe)

The Cake

1. Heat oven to 350°F. Grease and flour two 9” cake pans and line with parchment paper. This step is essential so that the cake doesn’t stick.
2. In a small bowl, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
3. Whisk together Baking Sweetener, flour, cocoa, baking powder, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, oil and vanilla and the coffee water. Beat with an electric mixer on medium speed for about 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated.
4. Pour the batter equally into the cake pans and bake for 35 minutes.
5. Remove from oven and allow to cool for at least 30 minutes to 1 hour in the pan on a wire rack before removing from the pan and to the wire rack to cool completely.

The Frosting

1. Add the cocoa powder, vegan butter, 2 1/2 cups of the Lakanto Powdered Sweetener, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer.Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth.
2. Add the 1/2 cup of the extra powdered sweetener at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time. Mix for 1 minute. Pull off the hand or stand mixer and stir 4-5 times with rubber spatula for the creamiest frosting.Frost the fully cooled cake between layers and around sides.