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Vegan chocolate cake
By, Sanjana Jhaveri
Cake (base)
all-purpose flour and whole wheat flour
Cocoa powder
Baking powder
Apple cider vinegar
Maple syrup
Extra-virgin olive oil
Cinnamon powder
vanilla extract
Sea Salt
How to make it
In an 8×8-inch square pan. Follow the recipe below to make this variation. It will yield a vegan chocolate cake like the one you see pictured here. I make this variation when I’m just baking for Jack and me.
As a layer cake. In the book, make this recipe as a layer cake. To make it, double the recipe below and bake the batter in two round 8- or 9-inch cake pans. I love making this variation for parties and gatherings!
As a sheet cake. Don’t want to bother with layers? I get it! Double the recipe below, and bake it in a 9×13-inch pan.
Hershey’s Chocolate Brownies
Ingredients:
1 ¼ cups of sugar
2 eggs
½ cup butter (1 stick), melted
2 teaspoons of vanilla extract
⅔ cup all purpose flour
½ cup Hershey's Cocoa
½ teaspoon salt
¼ teaspoon baking powder
1 cup Hershey's Milk Chocolate Chips
Green sprinkles or marshmallows for topping (optional)
Directions:
Heat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper.
Beat sugar and eggs in a stand mixer bowl on low until well blended. Beat on high speed until medium and fluffy, about 3 minutes. With the mixer still running, slowly add melted butter, beating until combined. Reduce mixer speed to medium. Sift together flour, cacao, salt and baking powder; gradually beat into the mixture. Turn of mixture; fold in chocolate pieces. Spread batter in prepared pan.
Bake for 25 to 30 minutes or until brownies start to pull from the edges of the pan. Cool completely in a pan or wire rack.
Top with marshmallows or green sprinkles.
Enjoy!
HAPPY HOLIDAYS!!!
By, Simar Grover
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