MY GO-TO CHOCOLATE CAKE
This cake is egg-free, dairy-free, nut-free and low gluten, provided you use whole wheat flour. I found the base recipe when we were running short on eggs and I needed to make a chocolate cake that didn't use them. The result was so good that it has become the only recipe we use for chocolate cake in our house, eggs or no eggs. It also makes great cupcakes.
Ingredients
3 cups fresh whole wheat flour
2 cup raw sugar
2 tsp baking soda
2/3 cup cocoa
2 cup water
2 tbsp vinegar
2 tsp salt
1 cup olive oil
a few drops vanilla extract
1. Mix all ingredients together until moist and well blended.
2. Pour into a buttered and floured cake pan and bake for 20-25 minutes at 180 degrees. Top with Chocolate Fudge Icing.
Chocolate Fudge Icing
Ingredients
1 cup ground raw sugar
1 tbsp cocoa
4 tbsp butter
4 tbsp milk
1. Heat all ingredients in a saucepan. Stir and boil for 1 full minute.
2. Remove from heat and add 1 tsp vanilla extract.
3. Set saucepan in cold water (or ice), stirring until icing reaches desired consistency.
4. Spread on cake.
*Note: If icing is spread onto a cold or frozen cake it will set faster.
*Note: If icing is spread onto a cold or frozen cake it will set faster.
God Bless,
Written By Sabrina
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