Double-Chocolate Snack Cake
Prep Time: 10 Minutes • Start to Finish: 1 Hour 10 Minutes • Makes 6 servings
- ¾cup all-purpose flour
- ½cup packed vegan brown sugar
- 2tablespoons unsweetened baking cocoa
- ½teaspoon baking soda
- ¼teaspoon salt
- ½cup water
- 3tablespoons canola oil
- ½teaspoon white vinegar
- ¼teaspoon vegan vanilla
- ¼cup vegan semisweet chocolate chips
- Vegan powdered sugar, if desired
1 Heat oven to 350°F. In ungreased 9x5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. Stir in all remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.
2 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar
1 Serving: Calories 230 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 2g Exchanges: ½ Starch, 2 Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2
Tip This one-pan cake takes the work out of baking and adds back the fun. Since it makes more than you may need at one time, keep it stored in an airtight container at room temperature for up to three days, or freeze for up to three months.