Instructions

1. Preheat oven to 350 degrees F. Lightly grease and line with parchment paper an 8-inch round or square pan.
2. Combine wet ingredients: Whisk together milk and vinegar and set aside to curdle for a few minutes. Then add sugar, oil, vanilla and mix well.
3. Combine dry ingredients. In another bowl sift together: flour, cocoa powder, baking soda, baking powder and salt.
4. Pour wet ingredients into dry ingredients and mix just until combined. Don’t over mix or cake will be tough.
5. Pour batter into pan and bake for 30 – 32 minutes or until a toothpick inserted comes out clean.
6. Place on cooling rack before icing.
7. To make the fudge frosting: In a medium sauce pot, bring coconut cream or milk of choice to a boil over medium heat. Remove boiling milk from heat, stir in chocolate and maple syrup and continue to stir until chocolate is completely melted and smooth. Let cool.
8. Frost the cake: When cake is cool, transfer to a serving plate. Pour frosting a little at a time over the top of the cake and let pool down the sides. Use an offset spatula or knife to smooth frosting evenly over the cake. Refrigerate leftover frosting (it’s good plain and cold.) Garnish the top with pecan halves, sprinkles, berries or decoration of choice.