Chocolate Brownie Cake

Need a dairy free dessert but have a craving for chocolate? This is a very good substitute 🙂 One tip, let it cool completely before eating…it has a different taste when it’s still warm. This vegan recipe makes 1 – 9″ round cake.

1 1/2 cups unbleached all-purpose flour (I usually use white whole wheat)
1 1/2 cups white sugar
1/2 cup plus 1 Tablespoon unsweetened cocoa powder
3/4 tsp baking powder
3/4 tsp salt
1/2 cup water
1/4 cup plain unsweetened soy or almond milk
3/4 cup canola oil
1/2 tsp vanilla
Optional: 1/4 cup diary-free chocolate chips

  • Preheat the oven to 350 degrees. Lightly oil a 9″ round cake pan and set aside.
  • In a medium-sized mixing bowl, sift together the flour, sugar, cocoa powder, baking powder and salt.
  • In another small mixing bowl, whisk together the water, almond milk, canola oil and vanilla.
  • Next, mix the wet and dry ingredients together. Add chocolate chips, if using and stir.
  • Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean. TRY NOT TO OVER-BAKE.
  • Cool completely
As a frosting, I take about 1-2 Tablespoons cooled coffee (from my morning brew) and mix about 1 cup powdered sugar together…it makes a delicious drizzle for the chocolate cake!

About Sarah Lundgren

child of God. married to my best friend. mommy of 4 treasures. at home with my babies.

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