How to make a decadent dairy-free chocolate cake

Preheat oven to 350*. In a mixing bowl add flour, cocoa powder & baking soda & set aside.

Line both baking pans with parchment paper on the bottom only & grease just the parchment paper not the sides.

In a measuring cup add coconut milk, pomegranate juice & apple cider vinegar. Stir & set aside. Trust me you don't taste the coconut milk or the pom juice. Cake tastes like a rich chocolate cake!

Add to mixer the sugar & Earth Balance & mix on med until fluffy. Approx 3 minutes.

Slowly add one egg at a time mixing well after each egg. Next mix in vanilla extract.

Slowly add 1/4 of flour mix followed by coconut milk mix. Keep alternating ending with flour mix.

Split the batter between two baking pans. Bake for 30-35 minutes or until toothpick comes out clean. This batter is fluffy so you will need to spoon it out & spread it to even it.

Cool, ice & add sprinkles (they will be added later by my daughter) & enjoy!

or you can bake it as cupcakes & cook for 17-20 mins. Sorry about the plastic wrap. I took the pic as an after thought these are for my daughter's birthday party at school. She just turned 5.