Method for the Cake

1. Preheat oven to 350 degrees Fahrenheit and grease two 9-inch round cake pans. For easy removal of the cakes later, you can line the pans with rounds of parchment paper.
2. Measure 1 cup unsweetened cashew milk and add the vinegar to it. Stir slightly and set aside to curdle.
3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt and whisk together well.
4. Add the melted coconut oil, applesauce, vanilla, and cashew milk/vinegar mixture. Using a hand mixer (or stand mixer with the paddle attachment), mix on medium speed until well combined.
5. Lower the speed and slowly add the boiling water, continuing to mix the water into the cake batter until well combined. The batter should seem runny.
6. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After cooling in the pans for 10 minutes, remove the cakes from the pans and allow to cool completely before frosting.

Method for Chocolate Buttercream Frosting

1. Add the cocoa powder to a large bowl and whisk well to remove clumps.
2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
3. Add half the powdered sugar and half of the cashew milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix, starting on low and moving up to high. Mix until fluffy and well-combined.
4. If the frosting seems to dry, add more cashew milk, a tablespoon or two at a time. If it seems too wet and won’t hold its shape, add more powdered sugar until it thickens up.
5. Frost the cake using an icing spatula or a butter knife.
6. If you like, decorate the top with dried edible flowers.
7. Garnish with fanned strawberries as pictured.