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For the cake:
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1.
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Preheat oven to 350 F and set out butter for frosting on counter so that it comes to room temperature.
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2.
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Place all of the cake ingredients into a mixing bowl.
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3.
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Mix for about 2 minutes, or until well combined, scraping down the bowl as necessary.
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4.
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Grease 2 round cake pans with shortening or cooking spray and dust with some cocoa powder.
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5.
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Divide the batter evenly between the prepared pans and bake for 25 minutes, or until a toothpick inserted into the middle of the cakes comes out clean.
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Remove from oven.
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6.
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Allow cakes to cool at least 10 minutes in pans before turning them out to cool completely.
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Or, just allow them to cool completely in pans.
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For the frosting:
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1.
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In a small bowl, stir the instant coffee into the milk until fully dissolved.
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2.
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Place the well softened butter into the bowl of your stand mixer and beat until fluffy.
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3.
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Add 4 cups of powdered sugar, the coffee mixture and vanilla into the butter and mix until smooth, scraping down the bowl as necessary.
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Add more powdered sugar as needed to help thicken the frosting.
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4.
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Ice cake and refrigerate it.
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Serve with chocolate syrup, SO Delicious dairy free ice cream, and a strawberry if desired.
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Oh.
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My.
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Goodness.
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Recipe adapted from Southern Plate.
