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Prep Time15 mins
Active Time20 mins
Total Time35 mins



  • 1 cup non-dairy milk
  • 1/3 cup almond butter*
  • 1/4 cup maple syrup
  • 1 tbsp apple cider vinegar**
  • 1 tsp vanilla extract


  • 1 ¼ cup all-purpose flour
  • 1/2 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • pinch of salt

Chocolate Frosting

  • 1 cup icing sugar
  • 2 tbsp non-dairy milk
  • 1 tbsp nut butter
  • 1 tbsp cocoa powder


  • Preheat the oven to 350ºF and line or grease an 8-inch baking pan and set aside.
  • To a large liquid measuring cup or small bowl, combine the non-dairy milk and apple cider vinegar then set aside.
  • In a medium-sized bowl, whisk together all of the dry ingredients.
  • To the non-dairy milk mixture, add the remaining wet ingredients –– almond butter, maple syrup and vanilla.
  • Form a well in the dry ingredients and pour the wet ingredients into the well and stir to combine. Do not overmix!
  • Pour the batter into your baking dish and bake for 20-30 mins or until a toothpick comes out clean.
  • While the cake cools, make the frosting by combining all of the ingredients and stirring until combined.
  • Spread the icing over the cooled cake and enjoy!


*Any nut butter you prefer should work, just make sure it is on the oilier side.
**Regular white vinegar or lemon juice will work as well.