Chocolate Cake

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When I was pregnant, I went through a phase of craving sweets ALL THE TIME.  I obviously needed quick, easy treats to make so that I could have them on hand whenever a craving struck.  Hubs jokes that this was the best few weeks of his life, because there were constantly sweets around!  There was one week where I actually baked 2 chocolate cakes.  I look back on it now and cringe….but what can you do?

We had some family in town and were celebrating a birthday, so cake was on the menu.  I dug out my tried and true chocolate cake recipe from my pregnancy days and whipped it up.  I love this recipe because it takes less than 10 minutes to mix up and 30 minutes to bake.  Plus, the 8×8 glass dish that I use fits in the toaster oven for baking.  Oh, and you only have to use one bowl.photo 1

I can’t take the credit for the recipe creation….I have it written down on a scrap piece of paper in my recipe binder and no clue where it came from!

This is NOT a healthy cake.  I did not sub apple sauce for oil, reduce the sugar, or sub in whole wheat flour (although I’m sure that you could, if you were so inclined).  Every once in a great while, you just need a chocolate cake made with white flour, sugar, and oil.  Frost with any frosting that you desire!  (I used the frosting hubs made for my b-day, which was in the freezer.  Side note:  you can freeze frosting…yay! I reheated it in a small sauce pan on the stove top until it was nice and spreadable.  YUM).

photo 2

Somehow the cake all got eaten before I could take any photos of it…. guess I’ll have to make it again!

This is my first time trying out my EasyRecipe tool!

Quick and Easy Vegan Chocolate Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1¼ c flour
  • 1 c sugar
  • ⅓ c unsweetened cocoa powder
  • 1 t baking soda
  • ½ t salt
  • ⅓ c coconut oil
  • 1 t apple cider vinegar
  • 1 c warm water
Instructions
  1. Mix dry ingredients together.
  2. Add oil, vinegar, and warm water.
  3. Stir.
  4. Pour into a greased 8x8 pan.
  5. Bake 30 minutes @ 350.
  6. Cool for 2 hours before frosting.

 

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One comment

  1. tmm

    WHERE ARE PICTURES OF THE FVB?????? I’d rather look at him than a cake – though your recipe looks very nice, and kinda cool how you were able to post it in that lovely recipe card thingy.

    Reply

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