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| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 1-½ cup All-purpose Flour
- 1 cup Sugar
- 4 Tablespoons Sweetened Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 cup Soymilk
- ½ cups Yogurt
- 5 Tablespoons Coconut Oil
- 1 Tablespoon Vinegar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Coffee Extract
- 1 cup Chocolate Chips
- FOR THE TOPPING:
- ¾ cups Coconut Oil
- 4 Tablespoons Cocoa
- 6 Tablespoons Soy Milk
- 1 teaspoon Vanilla
- 1 cup Powdered Sugar
- ½ cups Chopped Pecans
Preparation Instructions
Set aside last six ingredients, those are the ingredients for the topping. You will return to these ingredients once your cake is in the oven.
For the cake, mix all of the dry ingredients together. Mix all of the wet ingredients and then add to dry mixture. Mix with an electric mixer. After mixing fold in the chocolate chips. Bake at 350 degrees for 30 minutes.
For the topping, mix everything together in a saucepan except for the nuts. Whisk together on low heat until nice and glossy. Pour over warm cake and add chopped pecans.
