Vegan Chocolate Cake
I hate epic fails.
Yep, my caramel apples, so lovingly planned to go up today for the first day at school, tanked. See, I had this massive migraine yesterday and I tried (smarty that I am) to make caramel apples while lights were flashing in my field of vision and my head was pounding.
So, yeah. Caramel apples for another day! Something to look forward to, right?
In the meantime, there’s this cake. I love this cake. It’s vegan and gluten-free, but it’s so incredibly delicious. Sounds wrong, I know, but it’s true!
I was kind of a Bethenny Frankel fan once upon a time. To be honest, I’m not anymore. She puts way too much emphasis on being “skinny” (her favorite word, apparently) and not enough on being plain healthy. So I’m not really on her bandwagon these days. But she does have this incredible chocolate cake recipe, and I’ve always loved it.
It uses oat flour and gets made in one bowl. So in other words, it takes about two seconds to whip up. And there’s no butter, so it’s very healthy. For you health nuts out there, you can have your cake and eat lots of it, too!
The frosting on top is modified from Bethenny’s recipe. She uses raw sugar for everything, but I find that to be an extreme approach. Powdered sugar is just fine! And it makes a very nice and quick (and also butter-free, in this case) frosting for the cake.
This is great for any friends with allergies or sensitivities. And if you’re short on time because your caramel apples went south or you’re just human, this is a quick go-to recipe. So even if I don’t always agree with the Skinnygirl, I do love her cake!
- 1 and 1/4 cups oat flour (labeled gluten-free)
- 1 cup raw sugar (regular is fine)
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup warm water
- 1 teaspoon real vanilla extract
- 2 tablespoons vegetable oil
- 1 teaspoon apple cider vinegar
- 1/2 cup powdered sugar
- 2 tablespoons almond milk (I like to use unsweetened vanilla)
- 2 tablespoons peanut butter
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla
Preheat the oven to 350. Line the bottom of a loaf pan with parchment paper and spray the sides with pan release spray.
Combine all of the cake ingredients in a bowl and mix until the batter is smooth. Pour into the prepared pan and bake for 40-45 minutes. Test the cake’s doneness by placing a toothpick into the center.
When the cake is done, invert onto a platter and cool completely.
Once the cake is cool, make the frosting by mixing all of the ingredients together. Refrigerate for 15 minutes to thicken the frosting and then spread over the cake.
Slice and serve!