Dairy-Free Frosted Chocolate Cake

Ingredients

• 2 3/4 Cups All-Purpose Flour
• 1 Cup Dark Cocoa
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Salt
• 1 1/2 Cups Vegetable Shortening
• 2 1/2 Cups Granulated Sugar
• 4 Large Eggs
• 1 1/2 Cups Rice Milk
• 1/4 Cup Pure Maple Syrup
• 2 Tablespoons Pure Vanilla Extract



Decadent Chocolate Frosting

• 8 Cups Powdered Sugar
• 1 Cup Dark Cocoa
• 1 Cup Palm Shortening
• 3/4 Cup Almond Milk
• 2 Teaspoons Pure Vanilla Extract

Directions

1. Preheat the oven to 350 degrees.
2. In three 8-inch round cake pans, coat with cooking spray and dust with a sprinkle of cocoa. Set aside.
3. In a medium bowl, sift together flour, cocoa, baking soda and salt.
4. In a stand mixer on high-speed, combine shortening and sugar and cream until fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the rice milk, maple syrup and vanilla, beating until combined.
5. Gradually add the flour mixture to the shortening mixer and mix until combined.
6. In the prepared pans, divide the batter evenly and smooth with a spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, about 35-40 minutes. Rotate the pans halfway through baking process.
7. On a wire rack, place cakes and cool completely before frosting.
8. Meanwhile, in a stand mixer with a beater blade on low speed, add all ingredients for the frosting and beat for 30 seconds. Increase speed to high and blend for 1 minute. If frosting is too thin, add a little more powdered sugar. If too thick, add a little more almond milk.
9. On a cake platter, center 1 cake and cover the top with frosting. Top with second cake and frost the top. Add the third cake and frost top and sides.