Step 1

Preheat the oven to 350F and grease three 8″ cake pans with oil and lightly flour. Alternatively, you can also insert a parchment paper slip at the bottom of the cake pan. See note for alternate cake sizes.

Step 2

In a large bowl, whisk together the flour, cacao powder, coconut sugar, baking powder, and baking soda.

Step 3

Add in the dairy free milk mixture, applesauce, melted chocolate, and dairy free yogurt, and mix until just combined. It won’t fully combine here, but just until the wet ingredients are incorporated.

Step 4

Add in the boiling espresso water and gently mix again until it becomes more like a traditional cake batter.

Step 5

Divide the batter evenly into each of the cake pans, and bake for 30-33 minutes, or until the toothpick comes out clean.

Step 6

Remove from the oven and let rest in the pan for 10 minutes while the pans cool. Then remove the cakes from the pans and place them onto a cooling rack to fully cool before frosting.

Step 7

When ready to frost, prepare the vegan chocolate buttercream and vegan cookie dough buttercream.

Step 8

For Recipe, Visit The Banana Diaries (See Notes).

Step 9

Serve and enjoy!