For the cake:

• 2 ½ cups of all purpose flour
• 1 3/4 cups of organic cane sugar or granulated sugar
• 3/4 cup of cocoa powder
• 1 teaspoon of baking powder
• 1 teaspoons of baking soda
• 1 teaspoon of salt
• 1 teaspoon of espresso powder
• ⅔ cup of melted coconut oil (get unrefined if you want it to be virtually tasteless), vegetable or coanola oil also work
• 1 ½ tablespoons of apple cider vinegar
• 1 teaspoon of vanilla
• ½ teaspoon of almond extract
• 1 1/2  cups of milk, any kind works here (I tested it with almond milk and regular dairy milk), at room temperature*
• ½ cup of apple sauce unsweetened, at room temperature*

For the frosting:

• 3 cups powdered sugar
• ½ cup vegan butter
• ½ cup cocoa powder
• 2 tsp vanilla
• 4 tbs milk