Wednesday, September 19, 2012

Allergy Free Chocolate Chip Cake

I was craving chocolate chip cookies but too lazy to make them.  So, I went with a slightly faster option-a chocolate chip cake.  It was delicious and served as my birthday cake!

Chocolate Chip Cake

2 cups flour blend
3/4 teaspoon xanthan
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups plan coconut yogurt (2 containers)
2/3 cup Earth Balance Soy Free
1 teaspoon vanilla
4 1/2 teaspoons egg replacer mixed with 6 Tablespoons hemp milk
1/2 teaspoon baking soda
1 bag chocolate chips
cinnamon sugar, mixed together

Preheat oven to 350 and grease a 9x13 baking pan.
Mix all ingredients except chocolate chips and cinnamon sugar in large mixing bowl.  Beat well.
Pour half of batter into pan.
Sprinkle half of the bag of chocolate chips on top and top with a blend of cinnamon and sugar.
Spread the rest of batter on top.
Sprinkle remaining chocolate chips on top and then sprinkle more cinnamon sugar on top.
Bake for 30-35 minutes or until cake tester comes out clean.

1 comment:

Mama said...

This looks amazing!!

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