This is a request from one of Erin’s Army. Now, a little background about all of the new recipes I try: 90% of the time someone other than me has to taste what I make and like it and approve it before I post it. Organ meat and exotic stuff excluded. Erin’s Elderberries staff are some of my favorite crash test dummies. Now, this lady at Erin’s is vegan and never gets to try anything I make. That said, I feel sorry every time I make something, and she is unable to try it. So she asked if I had ever made vegan cake. So here is my try at vegan chocolate cake. I hope she likes it. (She did – that is why I posted it, Duh.)

1 1/2 cup almond milk
2 teaspoons white vinegar
2/3 cup coconut oil, melted
1/2 cup espresso coffee
1 teaspoon espresso used grounds
1 teaspoon chocolate vodka
1 teaspoon vanilla
1 1/4 cup unsweetened apple sauce
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/3 cup sugar
1 cup cocoa powder
Frosting:
1 cup vegan butter
3 cups powdered sugar
1 cup cocoa powder
1 teaspoon vanilla
1/4 cup almond milk

Preheat oven to 350.

In a large bowl mix almond milk and vinegar and let sit for 10 minutes.

Add melted coconut oil, espresso, and mix.

Add apple sauce, vodka and vanilla and mix for 3 minutes.

In bowl 2 add flour, cocoa, salt, baking powder, baking soda, espresso grounds and sugar.

Mix bowl 2 into bowl 1.

Place in cupcake pan.

Bake for 22 -27 minutes.

Cream vegan butter, almond milk and vanilla for 3 minutes.

Sift cocoa and powdered sugar.

Add sugar mixture one cup at a time until desired thickness.

Frost cupcakes. Serve.