Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 cups unsweetened almond milk
1/2 cup vegetable oil
2 tsp vanilla extract
2 tbsp white vinegar
For the Coconut-Pecan Frosting:
1 1/2 cups full-fat coconut milk
1/2 cup packed brown sugar
1/4 cup vegan butter
1 tsp vanilla extract
1/2 tsp salt
2 cups unsweetened shredded coconut
1 cup chopped pecans
Instructions:
Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together the almond milk, vegetable oil, vanilla extract, and white vinegar until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Divide the cake batter evenly between the two prepared cake pans and smooth out the tops with a spatula.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Remove the cakes from the oven and let them cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Coconut-Pecan Frosting:
In a medium saucepan, whisk together the coconut milk, brown sugar, vegan butter, vanilla extract, and salt. Cook over medium heat, stirring frequently, until the mixture thickens and begins to boil, about 10-15 minutes.
Once the mixture begins to boil, reduce the heat to low and stir in the shredded coconut and chopped pecans. Cook for an additional 2-3 minutes, stirring constantly, until the frosting is thick and glossy.
Remove the frosting from the heat and let it cool to room temperature before using it to frost the cooled cakes.
Once the cakes are cooled, place one cake layer on a cake plate or serving platter. Spread a generous amount of frosting on top of the cake layer, then place the second cake layer on top of the frosting. Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat, then refrigerate the cake for 10-15 minutes to set the frosting.
Once the crumb coat is set, spread a final layer of frosting on the top and sides of the cake, then use a spatula to smooth it out. Top the cake with additional chopped pecans, if desired.
Serve the cake immediately or store it in an airtight container in the refrigerator for up to 3-4 days.
