Easy Vegan Brooklyn Blackout Cake

The richest, most decadent vegan blackout cake you may ever make. Four layers of intense dark chocolate with a generous coating of chopped almonds.

For the Chocolate Cakes:
1 cup plain non-dairy yogurt
1 2/3 cups organic soy milk (or other non-dairy milk)
6 tablespoons unsweetened applesauce
5 tablespoons melted coconut oil, plus additional for greasing the pans
1½ cups coconut sugar
2 teaspoons pure vanilla extract
3 cups unbleached all-purpose flour, sifted
1 cup raw cacao powder, sifted
2 teaspoons baking soda
¾ teaspoon fine grain sea salt

For the Chocolate Ganache Frosting:
3/4 cup organic soy milk
11 ounces (310 grams) vegan dark chocolate, chopped
1/3 cup unrefined coconut oil (solid or melted is fine)
scant 1 teaspoon fine grain sea salt
3 cups vegan powdered sugar, sifted

For Decorating:
1 cup chopped almonds

View the full recipe at Pickles & Honey →