Erin'S Vegan Joy Cake

• Cake batter
• 1/4 cup dark cocoa powder
• 1/4 cup almond meal
• 1 cup all purpose flour
• 1 teaspoon baking soda--press out any lumps!
• Pinch salt
• 3/4 cup granulated sugar
• 1/4 cup neutral vegetable oil
• 1 cup strong coffee, cooled (almond or refrigerated coconut milk can be substituted)
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Topping
• 1/2 cup vegan or kosher semisweet chocolate chips
• 1/3 cup sliced almonds
• 1/3 cup shredded coconut

1. Preheat the oven to 350F. Grease a 9x9 inch pan with coconut oil or margarine and dust with cocoa powder. Set aside. Have the topping ingredients measured out and ready to go.
2. In a large bowl, whisk together the cocoa powder, almond meal, flour, baking soda, sugar, and salt to combine.
3. In a separate bowl (or large measuring cup), whisk together the oil, coffee, vinegar, and extracts until well blended. Working quickly, pour the liquids into the dry ingredients and whisk together until moistened, but don't overmix. A few lumps are fine.
4. Pour the batter into the prepared pan, scraping out the bowl, and spread it evenly in the pan. Sprinkle the topping ingredients evenly over the surface of the cake.
5. Bake the cake for 35-40 minutes, or until it is set and a cake tester comes out clean. Cool the cake and serve it directly from the pan. Best eaten the day it's made.

batter, cocoa, almond meal, flour, baking soda, salt, sugar, vegetable oil, coffee, white vinegar, vanilla, almond extract, topping, vegan, almonds, shredded coconut

Taken from food52.com/recipes/52443-erin-s-vegan-joy-cake (may not work)