Vegan Chocolate Cake with Coconut Almond frosting

Happy 9th Anniversary Sarah and Robb!! Here is... a slight variation of the chocolate cupcakes from before, a fully vegan cake/frostings, and my first attempt playing with fondant! (It's funnn, but it sort of looks like a small child's art project. And it kind of looks like turkeys too. But, still fun.)

CAKE

Ingredients

3 3/4 cups flour

2 cups sugar

3/4 cup cocoa powder

2 teaspoons cinnamon

1 teaspoon cloves

1 teaspoon baking soda

1 teaspoon salt

2 1/2 cup water

1 1/2 tablespoon pure maple syrup

1 1/2 tablespoon agave nectar

1/2 cup coconut oil

2 teaspoons apple cider vinegar

Instructions
1. Preheat oven to 350 degrees F.
2. Combine flour, sugar, cocoa, cinnamon, cloves, baking soda, and salt.
3. Add water, syrup, agave, oil, and vinegar. Mix it up real good.
4. Grease two round cake pans.
5. Bake 30-40 minutes or until a toothpick comes out clean.

 

COCONUT ALMOND FROSTING (Loosely based on this recipe)

Ingredients

1 1/2 cup soy milk 

1/2 cup coconut milk

1/2 cup cornstarch

2 cups sugar

1 1/2 teaspoons almond extract

  

3 1/2 coconut

2 1/2 sliced almonds

Instructions:

1. In a saucepan, Before heating, mix together milks and cornstarch, until it is all liquid with no chunks.

2. Turn heat on to medium-high and add sugar and extract. 

3. Stir until it is smooth and thick

 

FONDANT

I borrowed this recipe from right hurr: Fondant Recipe from AllRecipes.

I substituted almond extract in place of the vanilla extract. I'll say it was because I thought the almond extract would really compliment the almonds in the other frosting, but really it was because almond extract is all I could find. Either way it worked, and I'm sure vanilla would be delicious too :) Also, I used all-vegetable shortening for vegan-ness. Yummmm

**EDIT** I made these into cupcakes for my friend's birthday (Oct 10) and they turned out cute so I wanted to show them off :)