![\"chocolate-cake\"](\"http:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2016\/10\/chocolate-Cake-300x169.jpg\")
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By Alicia H\u00fcckmann, VRG intern visiting from Germany<\/p>\n
For the batter: For the cream: Mix all dry ingredients for the batter (sugar, flour, baking powder, cocoa, and salt) in a bowl, then add plant milk, water, vinegar, and vanilla. Stir until smooth. <\/p>\n Fill an 8-inch round baking dish with about 2\/3 of the batter and bake it for 25-30 minutes at 350 degrees. Repeat with the remaining 1\/3 batter in a separate 8-inch round baking dish (baking time: 20-25 minutes).<\/p>\n In the meantime, take the coconut cream out of your refrigerator. Place the solid coconut cream in a bowl and discard the remaining liquid. Add 2-4 Tbsp cocoa powder (depending on whether you prefer more of a coconut or chocolate flavor). Whip the cream until it’s smooth and has an even brown color. Once the 2\/3 cake base has cooled down, spread the cream on top using a knife. Crumble the remaining 1\/3 and use the crumbs to cover the cream. <\/p>\n","protected":false},"excerpt":{"rendered":" By Alicia H\u00fcckmann, VRG intern visiting from Germany For the batter: 1 cup sugar 1\u00bc cups Edward and Sons’ banana flour 3 tsp baking powder 3 Tbsp cocoa \u00bd tsp salt 1-1\/3 cups plant milk (plain, chocolate, or vanilla flavored) 1\/3 cup water 1 Tbsp vinegar 1 Tbsp vanilla extract For the cream: 13.5 oz […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-9832","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/9832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=9832"}],"version-history":[{"count":2,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/9832\/revisions"}],"predecessor-version":[{"id":9835,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/9832\/revisions\/9835"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=9832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=9832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=9832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1 cup sugar
\n1\u00bc cups Edward and Sons’ banana flour
\n3 tsp baking powder
\n3 Tbsp cocoa
\n\u00bd tsp salt
\n1-1\/3 cups plant milk (plain, chocolate, or vanilla flavored)
\n1\/3 cup water
\n1 Tbsp vinegar
\n1 Tbsp vanilla extract<\/strong><\/p>\n
\n13.5 oz can Edward and Sons’ heavy coconut cream (refrigerated)
\n2-4 Tbsp cocoa powder<\/strong><\/p>\n