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Aah, the smell of vegan chocolate cake permeating every inch of the house. It’s enough to make your mouth water.
That’s exactly what happened to me when I made this easy chocolate cake. I was downright drooling by the time I was shooting the photos. You need to realize that I went a good hour or two before getting a good bite of it because I didn’t want to mess up the cake in the pan or the plated cake before I had my photos done.
I did taste the knife that I cut it with so I could tell that it would be a hit.
This simple chocolate cake recipe is moist, fluffy, sweet, and rich. You may be wondering what the 2 ingredients are. I used a gluten free chocolate cake mix and my favorite flavor of kombucha: gingerberry, which is a mix of blueberries and ginger.
Kombucha adds a subtle fruity ginger flavor. When you taste this easy moist cake you can’t quite put your finger on the subtle taste in the background, but if you taste gingerberry kombucha by itself, you’ll totally get it.
The 3 Ingredient Chocolate Frosting is one that I’ve been making for years. Normally I use unsweetened almond milk and I add peanut butter so that it’s a lot thicker. That way I can eat it by the spoonful. It’s my go-to chocolate treat when I don’t have dark chocolate in the house.
Ingredients
Instructions
for full recipes please see : createmindfully.com
That’s exactly what happened to me when I made this easy chocolate cake. I was downright drooling by the time I was shooting the photos. You need to realize that I went a good hour or two before getting a good bite of it because I didn’t want to mess up the cake in the pan or the plated cake before I had my photos done.
I did taste the knife that I cut it with so I could tell that it would be a hit.
This simple chocolate cake recipe is moist, fluffy, sweet, and rich. You may be wondering what the 2 ingredients are. I used a gluten free chocolate cake mix and my favorite flavor of kombucha: gingerberry, which is a mix of blueberries and ginger.
Kombucha adds a subtle fruity ginger flavor. When you taste this easy moist cake you can’t quite put your finger on the subtle taste in the background, but if you taste gingerberry kombucha by itself, you’ll totally get it.
The 3 Ingredient Chocolate Frosting is one that I’ve been making for years. Normally I use unsweetened almond milk and I add peanut butter so that it’s a lot thicker. That way I can eat it by the spoonful. It’s my go-to chocolate treat when I don’t have dark chocolate in the house.
Ingredients
- 2 Ingredient Chocolate Cake
- 1 (21 ounce) package Pamela's gluten free chocolate cake mix
- 12 ounces gingerberry kombucha (or other flavor)
- Coconut oil or oil spray
- 3 Ingredient Chocolate Frosting
- 1/4 cup cacao powder (or cocoa powder)
- 1/4 cup maple syrup
- 2 tablespoons full fat coconut milk
- Pinch salt
- Crushed chocolate for topping (optional) - I used chocolate almond bark
- US Customary - Metric.
Instructions
- Preheat oven to 350°.
- 2 Ingredient Chocolate Cake: Mix cake mix and kombucha well, but do not overmix. Pour into an oiled baking dish. Bake at 350° for the time on the package for your sized dish. Mine was 9 1/2" x 7 1/2", so I baked mine for 37 minutes. The cake is done when a toothpick comes out easily and almost clean. Let cool before frosting it.
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for full recipes please see : createmindfully.com
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