How to Make it
Preheat oven to 350F and line a 10x15 jelly pan with parchment paper.
In a large bowl, whisk together sugar, monk fruit sweetener, maple syrup, oil, and apple sauce.
Whisk in vanilla, almond milk. and lemon juice.
In a small bowl, sift together dry ingredients (flour, cocoa, baking soda, baking powder, sea salt, cinnamon).
Fold in.
Dissolve espresso powder in boiling water.
Carefully stream into batter.
Spread batter in prepared pan.
Bake for 15-20 minutes.
Allow to cool for 10-20 minutes.
Punch out 4 4” circles. Snack on the remaining cake bits. Roll 5 mini balls.
Place balls in freezer for 3 hours. After, dunk in melted vegan chocolate.
For The Ganache
Place chocolate chips and coconut milk in a microwave safe bowl.
Microwave for on high in 20 second intervals, stirring in between. Once chocolate chunks are still visible but melted, whisk until it completely dissolved.
To Assemble
Place one layer of cake on a plate. Dollop a generous scoop of frosting on the cake. Spread roughly evenly.
Place the next layer on and repeat.
Place frosting on top and roughly coat sides with an offset spatula.
Place in freezer for 30 minutes.
Remove and pipe frosting on sides roughly. With an offset spatula, smooth.
Place a scoop of ganache on top, and spread, allowing for some drips to run down the side.
Evenly distribute cake balls around to decorate.
What you’ll need
For the Cake
1/2 Cup sugar
1/4 Cup monk fruit sweetener
2 Tbsps maple syrup
1/4 Cup oil
1/3 Cup apple sauce
1 tsp vanilla
1/2 Cup almond milk
1 tsp lemon juice
1 Cup flour
1/4 Cup + 2 Tbsps cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp espresso powder
1/2 Cup boiling water
For the Frosting
1/2 Recipe of Cauliflower Chocolate Frosting
For the Ganache
3 Tbsps vegan chocolate
3 Tbsps coconut milk
