Chocolate. Cake. ‘Nuff said.

Here’s the recipe I’ve been promising for a couple of days. It’s already rich, but you could up the cocoa and vegan chocolate chips to enhance it further.  I have it on a plate in my kitchen cupboard, but each time I open the door pieces seem to have mysteriously disappeared!  Mom!  (She’s not even a vegan.)

Some might say that this cake is a variation on a “Depression-era” cake from the U.S., or even a “wacky” cake.  Whatever it is, it’s easy, fast and absolutely delicious! I spread a thin layer of Maranatha organic peanut butter on this piece this morning, but you could put whatever vegan frosting you desire on top.



Quick Chocolate Cake

1/2 cup brown rice flour
1 cup organic whole wheat flour
2 cups organic unbleached white flour
1 tsp. baking soda
2 tsp. organic cinnamon
1/2 cup organic canola oil
1/4 cup organic applesauce
2 Tbsp. Bragg’s apple cider vinegar
2 tsps. organic vanilla
1 cup Enjoy Life vegan chocolate chips
2 cups of filtered water

To a large mixing bowl, add each ingredient in the order as described above. Hand mix with a wooden spoon until smooth. Scrape into a 13″ x 9″ pan (greased with coconut oil). Bake at 350 degrees for about 45 minutes or until it tests done with a toothpick or cake tester.
Cool completely. Cut into squares and watch them mysteriously disappear!



6 thoughts on “Chocolate. Cake. ‘Nuff said.

  1. Ooh yes please! This looks delicious. Using peanut butter as a frosting is such a good idea rather than smothering it in something sugary…a good excuse to eat more 😉

    • It just came to me as I was scrambling around to take a photo. 😉
      Tasted really good though. My next piece is going to have either Earth Balance PB with coconut, or Almond Butter. Can’t wait!

    • Hi Celeste! It’s pretty healthy – what with the rice flour and whole wheat flour and the low sugar content. My husband and I often sneak a piece at breakfast with our coffee.

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