Matthew and the kids made me the most delicious cake for my Birthday yesterday! And the best part is that is was free of any egg, dairy, or peanut. It was easy and simple and it melts my heart that sweet Tagg got to be fully involved. I know many of y'all are also living within the constraints of a food allergy and you will definitely want to bookmark this recipe! But even if you're not, this is pretty much a poor man's cake that you could make on the fly since most of the ingredients are pantry staples.
Vegan Chocolate Cake
1 1/4 cup of flour
1 cup suagar
1/2 cup of cocoa powder
1 tsp of baking soda
1/2 tsp of salt
1 cup of warm water
1 tsp vanilla extract
1/2 cup of vegetable oil
1 tsp distilled vinegar (white or apple cider)
Mix all of the dry ingredients directly in an non-greased 8x8 baking dish and then mix in the wet ingredients.
Bake at 350' for about 30 minutes.
Place on a cooling rack and allow to fully cool before slicing and icing. Matthew cut into four equal squares and stacked into one large cake. Each stack had a layer of icing in between. Feeds 4-6 people.
*only the cake portion of this recipe is homemade and truly vegan. We find recipes to accommodate a #peanutfree #dairyfree and #eggfree diet for our son who suffers from life threatening food allergies which usually leads us to vegan recipes. We have used store bought icing and sprinkles but please read all labels before purchasing your own as recipes and labels are constantly changing. We're taste testing some vegan icing recipes to over the next few weeks to make dessert at Christmas so I'll be sharing our findings as we go.