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Fasting Chocolate Cake

Most fasting baked goods lack luster.  This chocolate cake is a big  exception!  Sometimes I make this on nonfasting days when I am short on eggs and milk.  The reaction between the vinegar and baking soda give the cake its height.  Add the vinegar last and pour directly into the pan for best results.  You may never go back to boxed cakes again.

A tablespoon of instant coffee is a tasty addition.  Also, if you want this cake to have some protein you can use substitute 1/2 cup of oat flour (grind a 1/2 cup of oatmeal very fine) for a half cup of wheat flour and throw in some walnuts.

UPDATE: This is the most popular post on the blog.  If you’d like to make this cake without oil you may substitute mashed banana, avocado, applesauce (or a mix) of those three for the oil.  However, if you do you’ll need to grease your pan or at least line it with parchment.

Enjoy!

Fasting Chocolate Cake

3 cups flour

2 cups sugar

2 tsp baking soda

1/2 tsp baking powder

1 tsp salt

6 Tbsp cocoa

2 cups water

3/4 cup vegetable oil

1 tsp vanilla

2 Tbsp vinegar

Step 1. Lord,  bless my work.

Step 2. Preheat oven to 350 degrees.  In a large bowl add dry ingredients, stirring to combine.  Add wet ingredients in order of appearance, stirring to combine.

Step 3. Pour directly into an UNGREASED 9×13 pan.  Bake 30-35 minutes, until a toothpick inserted into center comes out clean.

Step 4. Sprinkle with powdered sugar to decorate.

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