I can’t believe it’s December. Since it’s Jesus’ birthday soon I thought chocolate cake would be appropriate. Dare I say this gluten free, vegan chocolate cake is . . . spongy and medium dense. There. I didn’t use that word 10 to 20 percent of the people are adverse to. And get the Sweet Creek Strawberry Fruit Spread—berries in the northwest of the U.S. are berrylicious!
Vegan Chocolate Cake Recipe
Pamela’s Chocolate Cake Mix:
Ener-G egg replacer (see instructions below)
1 bag Pamela’s Chocolate Cake Mix
1/2 c. safflower oil
1/2 c. water
2-Egg Replacer Recipe:
3 tsp. Ener-G
4 Tbsp. warm water
Warm water in kettle for one minute.
Sweet Creek Strawberry Fruit Spread-I don’t remember how much—It’s 2020 people!
10 oz. Chocolate frosting-Pamela’s or Miss Jones—whatever is at the store because everyone is baking.
Yield: 8 to 10 servings
Preheat oven to 350°. Use an electric beater to whisk together egg replacer, oil, and water. Then mix in dry ingredients. Don’t over mix. Pour batter into lightly greased two 8” round pans. Bake for 22 to 28 minutes. Remove cake when toothpick comes out almost clean. Let cool.
Use a big cake plate and flip one layer top down—Don’t do what I did and forget to flip the bottom layer. Flop happens! Spread favorite jelly or jam then set other layer top facing up. Spread frosting with a spatula. Hopefully you remembered to take the frosting out of the refrigerator.
Food for Thought:
Do something kind for someone—maybe a stranger. It will fill your well and make them feel they are worthy.
I won’t be posting next week since Christmas is approaching. I will post the following week to do a 2020 wrap up to reflect on what I’ve learned through what I have written particularly since April. Talk soon.
Merry Christmas! And of course, Happy Vegan!
Recipe from blog of melissacrismon.com
Copyright 2020 Melissa Crismon