Vegan Intense Chocolate Cake

This Vegan Chocolate Cake is Egg-free
Gluten-Free, Dairy-Free, and so fluffy!  It’s surely
the  fastest, easiest, and fun to make chocolate
cake you’ll ever bake.  And it’s versatile! You can
top it with dairy-free ice cream or whipped cream
or any of my Healthy Frostings.

You save on dishes by preparing it right in a greased
8 square or 9 inch circle pan. That means less cleanup.
I used a 8×8 inch reusable pan. I cut the cake in
half, and made two 8×4 inch slabs.
One half chocolate frosted, the other, half topped with
chopped nuts drizzled with powdered sugar glaze.

(See my healthy frosting recipes and the snowball cookies)

There are no mixing bowls needed since this

cake can be mixed directly in the pan. Or you

can mess up a bowl and mix the ingredients
before pouring into the pan.

Grease the pan well and put a layer of parchment
on bottom for easy removal. Or line the pan
with one sheet of parchment. Just stir with caution
not to mix the parchment into the batter.


Measure the flour, sugar, cacao and salt
and baking soda into the pan. Using a fork
or whisk, gently stir all ingredients until no
streaks remain and everything is combined.

Ingredients

1 ½ cups of oat flour

½ cup tapioca flour/starch, or Arrowroot).

3/4 tsp xanthan gum (or a Flaxseed Egg),
1 cup raw or coconut sugar
1/4 cup cacao or cocoa
½ teaspoon salt
1 tsp. baking soda
1 teaspoon vanilla
1 tablespoon white vinegar
1 cup cold water, or any plant based milk
1/3 cup light olive oil

1/2 cup chocolate chips (optional)

Options:
Sometimes I add a pinch of allspice, or
instant espresso powder, or a few drops
of rum. Or I sprinkle the top with chopped
nuts or shredded coconut.

Directions:

Preheat oven to 350°F.
Whisk Flour. Tapioca, Xanthan gum (or flaxseed egg)
coconut sugar, cup cacao, salt, and baking soda
In a parchment lined baking pan (to save cleanup),
or mix in a mixing bowl..

Scoop out three holes or valleys in the flour
mixture. Pour the vinegar into the first hole;
the vanilla into the second hole, and the oil
into the third.

Pour the water (or plant-based milk) over everything
and stir with a fork or whisk until everything is well
blended. Don’t forget to stir in the corners of
the pan and the edges! Be careful not to disturb the
parchment paper. Or mix in a large bowl to accommodate
the procedure, then pour into lined 8×8 pan.
Bake 35-40 minutes. Cool 5 minutes and cut into
squares.

Serve while still warm with ice cream or whipped
cream to top it off. Or simply brush with melted
butter or coconut oil. A drizzle of melted chocolate
can dress up this cake for unexpected guests.

As quick and simple as a mix to prepare, but much
more economical and without the long list of chemical
ingredients, this recipe has been a classic American
family “keeper” since the 1940’s. There have been
many recipe tweaks and variations

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