Preheat oven to 350 degrees. Line 2 (8-inch each) round cake pans with parchment paper; spray with nonstick cooking spray and set aside.
A chocolate cake no one will know is vegan... we promise!
Servings and Ingredients
|3 ¾ c.||Hy-Vee all-purpose flour|
|2 ¾ c.||organic granulated sugar|
|¾ c.||Hy-Vee unsweetened cocoa powder|
|2 ¾ tsp.||Hy-Vee baking soda|
|¾ tsp.||Hy-Vee salt|
|¾ c.||Hy-Vee vegetable oil|
|2 ¾ c.||brewed coffee, cooled|
|Peanut Butter Frosting|
|1||1 (10.5-oz.) pkg. frozen coconut whipped topping, thawed|
|2 tbsp.||Justin’s original peanut butter|
Things To Grab
- 2 8-inch round cake pans
- Parchment paper
- Hy-Vee nonstick cooking spray
- Large bowl
- Medium bowl
- Electric mixer
- Cake stand
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Slowly whisk in vegetable oil and brewed coffee.
Divide batter evenly between prepared cake pans. Bake 30 to 45 minutes, or until toothpick inserted near center comes out clean. Remove from oven; cool 15 minutes and remove cake from pans discarding parchment paper. Cool completely.
Add coconut whipped cream and peanut butter to a medium bowl. Beat with an electric mixer on medium speed until light and fluffy.
To frost, place cake on cake stand, top with half of frosting. Top with remaining cake and finish with remaining frosting. If desired, spread a thin layer of frosting on the sides and pipe frosting around the top edge.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 75g
- Protein: 5g
Hy-Vee Test Kitchen