The Ultimate Chocolate Cake is one of the most ridiculously moist, melt-in-your-mouth, drool-over desserts we have ever eaten. It’s perfect for any occasion, or let it serve as a celebration unto itself! Certainly, eating something so delicious without feeling guilty is cause to celebrate. Made from whole grains, healthy sweeteners, and nourishing fats, this is one treat that you can happily enjoy as many servings as you like. So what are you waiting for? Let’s get in the kitchen and start baking!

For the cake base

1⅔ cups white whole-wheat pastry flour

½ cup unsweetened cocoa powder

1 tsp. baking soda

½ tsp. Himalayan pink salt

1 cup maple syrup

1¼ cups water

⅓ cup melted coconut oil

1 tsp. white or apple cider vinegar

½ tsp. vanilla extract

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1Preheat the oven to 325 degrees F. Make sure your rack is in the center of the oven.

2Lightly oil and flour two 8-inch cake pan with coconut oil and about 1 Tbsp. flour. Pat the outside of the pans upside-down to remove excess flour. Set aside.

3In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt.

4In a separate bowl, stir together the maple syrup, water, coconut oil, vinegar, and vanilla extract.

5Stir together the wet and dry ingredients just to combine. Do not overmix.

6Fill each cake pan with batter about halfway. Bake for 20 minutes.

7Remove from the oven and let cool for about 15–20 minutes while you prepare the icing.
For the Homemade Powdered Sugar

1 cup of coconut sugar

2 Tbsp. cornstarch

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1Blend ingredients in a high-powered blender for 45 seconds, until powdered.
For the Chocolate Almond Butter Icing

1¼ cups Homemade Powdered Sugar

2 Tbsp. vegan butter

2 Tbsp. unsweetened nondairy milk

1 Tbsp. creamy almond butter

½ tsp. vanilla extract

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

1In a medium-size mixing bowl, combine 1¼ cups of Homemade Powdered Sugar, vegan butter, nondairy milk, almond butter, and vanilla extract. Blend with a hand mixer for about 3–5 minutes, or until a thick, gooey frosting forms.

2Immediately frost and assemble the cake or refrigerate the icing until ready to use.