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Safi Sana Recipes

Vegan Chocolate Cake made with Rhinocolate

By Dani Olson, May 12, 2020


  • 2 cups all purpose flour
  • 1 ¼ cups sugar
  • ¾ cup rhinocolate 
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons cayenne
  • 1 teaspoon salt
  • 1 cup vegan buttermilk*
  • ½ cup melted coconut oil
  • 2 flax eggs**
  • 2 teaspoons vanilla extract
  • 1 cup strong, hot coffee


  1. Add flour sugar, cocoa, baking soda, baking powder, cayenne, and salt to a large bowl. Mix until well combined.
  2. Add vegan buttermilk, coconut oil, eggs, and vanilla to dry ingredients. Mix at medium speed until combined. Slowly add the hot coffee to the cake batter until combined.
  3. Distribute batter evenly between two 9-inch pans and bake for 30 - 35 minutes. To test if the cake is done, insert a fork or toothpick into the center and bake until it comes out clean. 
  4. Remove cakes from their pans and allow to cool completely before frosting. 

*How to make your own dairy-free buttermilk (it's soo easy): Add 1 cup of oat milk (soy or almond will also work) to 1 tablespoon apple cider vinegar or lemon juice. Let sit for at least a couple minutes to curdle.

**You can make 1 “flax egg” by combining 1 tablespoon ground flax seed with 3 tablespoons of water. Let the mixture sit for 15 minutes in the fridge to thicken. You can also substitute 2 local farm eggs if preferred. 

Dark Chocolate Frosting


  • 1 cup dark chocolate chips
  • 1 cup room temperature vegan butter 
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract


  1. Slowly melt chocolate chips in a glass or metal bowl over a pot of simmering water. Stir the chocolate frequently to ensure it doesn’t burn. Let cool until room temperature.
  2. In another bowl, beat the vegan butter until smooth. Add the powdered sugar and beat for another couple minutes, scraping down the sides of the bowl as needed. Beat in the vanilla and cooled chocolate until the frosting is fluffy and smooth. 

Inspired by Fluffy Chocolate Frosting Recipe.