2 ¾ cup organic powdered sugar OR Swerve Confectioners’ Sugar
½ cup of vegan butter
2 Tablespoons of non-dairy milk
1 teaspoon of vanilla extract
orange natural organic food dye
2 Tablespoons of water
Preheat oven to 350˚F. Line two 8-9” cake pans with parchment paper.
In a large mixing bowl, beat together eggs, non-dairy milk, coconut oil and vanilla extract until smooth.
Add the gluten-free flour, cacao powder, sugar, baking soda, baking powder and salt.
Beat until mixture is smooth.
Add the hot coffee and mix until combined.
Divide the batter evenly between the prepared cake pans and bake at 350˚F for 25-30 minutes, or until a toothpick comes out clean.
Dye-Free Orange Frosting:
In a large mixing bowl, beat together vegan butter, non-dairy milk, vanilla and slowly pour in powdered sugar one cup at a time.
Mix in drops of orange organic food dye until you reach the color you desire.
Optional: Place 3/4 cup of coconut cream and 3 tablespoons of coconut oil in a small saucepan over medium-heat until it is just about to simmer. Pour the heated mixture over 12 oz of dairy-free dark chocolate. Stir until the chocolate is melted. Let it sit for 5 minutes and then pour over cake allowing it to drip down the sides.
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