• Stephanie Lundgren

Vegan Chocolate Cake for Two


Ingredients

1 tablespoon ground flax seed

¼ cup organic granulated sugar*

¼ cup AP flour (sub gf flour)

2 (heaping) tablespoons unsweetened cocoa powder

¼ teaspoon baking powder

⅛ teaspoon baking soda

pinch of sea salt

2 tablespoons non-dairy milk

1 tablespoon + 2 teaspoons melted coconut oil

¼ teaspoon vanilla

1 tablespoon warm coffee, espresso, or water


Frosting:

¼ cup organic powdered sugar*

1 (heaping) tablespoon cocoa powder

non-dairy milk, as needed (add 1 tbs at a time)


Toppings:

sprinkles, chocolate chips, and/or chopped nuts...have fun!


*Did you know many sugar brands use bone char (burnt animal bones) to remove color from their sugar to make it pure white? The easiest way to guarantee this isn't the case is to buy organic sugar. You can also check out this list of bone char-free sugar brands!


Instructions:

  1. In a small bowl make a flax egg by combining ground flax seed with two tablespoons of water.

  2. Grease two ramekins with coconut oil, place on a baking sheet, and preheat oven to 350 F.

  3. In a medium-sized bowl combine sugar, flour, cocoa powder, baking powder, baking soda, and sea salt.

  4. Make a well in the center and add flax egg, non-dairy milk, coconut oil, vanilla, and coffee/espresso/water. Wisk together the wet ingredients and then incorporate wet and dry together.

  5. Divide the mixture between the two ramekins. Bake for 20 minutes on the baking sheet (this makes the ramekins easier to handle) or until a toothpick comes out clean.

  6. While the cakes bake, make your frosting by combining all frosting ingredients. Add non-dairy milk one tablespoon at a time until you have the consistency that you want.

  7. Let the cakes cool and then top with your frosting and toppings of choice! Enjoy!

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