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Easy & Fudgy Vegan Chocolate Cake



It’s no secret that we love desserts and that I love to make them, but having dessert has recently become a challenge for me because baby J has been sensitive to cow’s milk and eggs. So I went on a hunt for a quick, easy, fudgy, dairy-free and eggless cake recipe... and I found several that I liked! I pieced them together, tweaked them and voila! Now you have my vegan Frankenstein cake.


Total time: 30-35 minutes

Yield: 1 8x8” cake (you can double the recipe for a larger pan)


Ingredients


Instructions

1. Preheat oven to 350˚ F

2. Two options for mixing the ingredients: You can do everything on the baking pan or use a separate bowl and then transfer batter to the baking pan (I like to use parchment paper on my baking pan so I mix everything in a separate bowl)

A. For mixing everything on the baking pan: Mix first 5 dry ingredients in a greased 8" square baking pan

B. When using a separate bowl: Mix the first 5 dry ingredients in a separate bowl and then pour batter on a greased baking pan (after step #5)

3. Make 3 depressions (or holes, as our little lady says) in dry ingredients - two small, one larger


4. Pour the oil in the larger depression, vinegar in the other, and vanilla in the third depression, then pour the water over everything (start with 3/4 cups of water and increase up to 1 cup to make sure batter has the right consistency – not too loose but not too dry), and mix (don’t overmix)

5. Add the chocolate chips and fold them into the batter (then transfer batter to the baking pan, if needed)

6. Bake on the middle rack of the oven for 28-30 minutes and check with a toothpick to make sure it comes out clean

7. Cool and then top with your favorite frosting or the simple, vegan and healthier frosting we like (from Chocolate Covered Katie)