6 Minute Chocolate Cake: February 2020, Week 2. Egg and Dairy Free





Prep Time: 6 mins                    Cook Time:  25-30 mins                 Yield: Serves 8 Ingredients: resource Enlightened Eating Cookbook by Caroline Dupont

1 ½ cups all-purpose flour

1/3 cup cocoa powder

1 tsp baking soda

½ tsp salt

1 cup white sugar

½ cup grapeseed oil, sunflower oil, olive oil or coconut oil

1 cup cold water

2 tsps vanilla extract

2 tbsps vinegar (apple cider is fine) Glaze:

6 squares semi-sweet chocolate

2/3 cup hot water or coconut milk

½ tsp vanilla extract Preparation:

Preheat oven to 375F

Mix together flour, cocoa, baking soda, salt and white sugar in an ungreased 8-inch square or 9-inch round baking pan (yes right in the pan and the cake will not stick)

In a 2-cup measuring cup, measure and mix together the oil, water and vanilla.

Pour the liquid ingredients into the baking pan and mix batter with a fork or small whisk

When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter where the baking soda and the vinegar is evenly distributed throughout the batter.


Bake for 25-30 minutes and set aside to cool.

To make the glaze,

Heat the water or milk of your choice. Pour over the chocolate and stir until melted until smooth. Add the vanilla and stir. Spoon the glaze over the cooked cake in the pan. Refrigerate for at least 30 minutes before serving.


Or...cut pieces of cake and pour glaze over pieces as needed.


NOTE: if you would like to remove the cake from the pan, make sure the cake is completely cool before removing from the cake pan. This cake is very moist and will fall apart if you attempt to remove from pan when hot.

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