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For the bottom cake layer:
3/4 cup white sugar
1 cup all-purpose flour
1/4 cup cocoa powder
2 teaspoons instant espresso powder
2 teaspoons baking powder
1/3 cup melted coconut oil
1/2 cup non-dairy milk (such as soy or almond)
2 teaspoons vanilla extract
For the middle powder layer:
1/2 cup white sugar
1/2 cup brown sugar
1/4 cup cocoa powder
For the top water layer:
1 1/4 cups hot water
Vegan vanilla ice cream for serving (optional)
Preheat your oven to 350F (180C). Lightly grease an 8″x8″ pan and set aside.
To make the bottom cake layer, in a large bowl, mix together the dry ingredients, the sugar, flour, cocoa, instant espresso, and baking powder. Add the coconut oil, non-dairy milk and vanilla and stir to combine. Don’t over mix. Pour the batter into the pan, and use a spatula to spread the mixture evenly across the pan.
To make the middle powder layer, in another bowl, mix together the white sugar, brown sugar, and cocoa powder. Sprinkle the powder mixture evenly over the bottom cake layer in the pan. Give the pan a shake, so the powder layer evenly covers the batter layer.
For the top water layer, pour the hot water on top of the powder layer. Do not mix. It will look like a puddle, and that’s the way it should be. Bake for 30 to 35 minutes until the center looks almost set. Let cool for 15 minutes before serving. Serve warm with non-dairy ice-cream on the side if you like.
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