Chocolate Cake
This cake is rich and delicious. You’ll most certainly be able to tell its not flour but you won’t be disappointed. This recipe is still a work in progress. UPDATE I made these with the additional baking powder and found I also needed to increase sugar. Recipe has been updated to match.
Disclaimer: Amazon links are affiliate links and I get paid when you use them.
- 12-16 slices or 17-18 cupcakes
- 10-20 minutes
- 20-26 minutes
Ingredients
- 3 cups Rolled Oats
- 1 1/3 cups unsweetened cocoa powder Hershey’s special dark won’t disappoint
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 3/4 cup sugar
- 1 1/4 cup water
- 1 cup plant protein We use ripple milk in my house
- 1/4 cup + 2 tablespoons canola oil
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350°F.
- Prepare two 9-inch round cake pans as follows: coat with oil, then dust completely with cocoa powder. Set aside.
- Using a food processor grint oats, cocoa powder, baking soda, sugar and salt. (This will take about 5 minutes to get to the correct consistency)
- In a large bowl, sift together dry ingredients.
- Add water and “milk” to a microwave-safe bowl. Heat in 10-second increments until just warm.
- In a medium bowl, whisk together all wet ingredients: water, “milk”, canola oil, maple syrup and vanilla. Whisk until well incorporated. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
- Pour batter evenly into prepared cake pans/cupcake pan. Tap the pans several times to even out the batter and release bubbles that have formed in the batter. Bake for 22-26 minutes. Mine took 24 minutes. Test for doneness with a toothpick—it should come out clean when done.
- Allow pans to cool before trying to remove. If you’ve done everything correctly the cake should basically fall out when turned upside down
More delicious recipes
This is one of the many fantastic recipes available on this blog