I love Chocolate cake and this allergy free recipe is easy and delicious!
Use Bob's red mill mix however, ignore the directions on the back of the bag.
Ingredients
1 Bag of Bobs red mill chocolate brownie mix
1/2 cup organic applesauce
4 tablespoons of chia seed gelatin
2 cups of vanilla almond milk
1 whole bag of enjoy life mini chocolate chips.
1/4 cup of soy free earth balance margarine
Preheat oven to 425
Use olive oil to grease two round non stick baking dishes.
In a bowl add all the ingredients above except the chocolate chips. (those are for icing)
Use an electric mixer and mix ingredients until thoroughly combined.
*If it feels dry at all add a bit more applesauce and/or vanilla almond milk just don't over do it
Put 1/2 the mix in each baking dish.
On top put 1/2 of the bag of mini chocolate chips on top of each mix in the baking dish.
Bake for approximately 25 minutes or until a toothpick or fork comes out clean.
Let cool for about 30 minutes and then carefully put one half on a plate.
Do not spread the chocolate chips on that layer.
Then put the other layer on top, carefully.
Spread the chocolate chips carefully with a warm spoon to look like icing.
This cake takes great right away but by the next day it is AMAZING!
The chocolate chips and icing will get hard and taste like a candy bar.
I use these chocolate chips on top of brownies, cookies, etc and wait until the next day just to eat the top!
*Make sure to wrap the cake overnight so it doesn't harden or lose it's moisture.
No comments:
Post a Comment