2 Versions
Version 1 (Vegan)
Version 1: Ingredients
1 1/2 cup All Purpose Flour
1/2 cup Splenda Blend Sugar
or 1 cup Sugar
1/4 cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1/3 cup Canola Oil
1 tsp. Vanilla Extract
1 tsp. White Vinegar
1 cup Water
-more Powdered Cocoa for Dusting
Version 1: Directions:
Pre heat oven to 350°F. Lightly spray
8 – 9” round cake pan with canola.
Line with parchment paper or wax paper. Lightly spray parchment paper.
Step 1: Whisk together flour thru salt in a bowl. Add oil thru water; whisk until smooth.
Step 2: Pour batter into prepared cake pan. Bake until cake is springy to the touch and toothpick inserted into the center comes out clean. 20 – 25 min.
Step 3: Remove pan from oven and let cool in pan on a rack 15 minutes. Place a plate onto cake then invert. Remove parchment paper and let cool 45 more minutes. Dust w/ cocoa before serving.
Version 2 (Vegan & Gluten Free)
Version 2: Ingredients
2 1/4 cup Almond Flour
1/4 cup Unsweetened Cocoa Powder
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1/3 cup Canola Oil
1 cup Coconut Sugar
1 tsp. Vanilla Extract
1 tsp. White Vinegar
1 cup Water
-more Powdered Cocoa for Dusting
Version 2: Directions:
Pre heat oven to 325°F. Lightly spray
8 – 9” round cake pan with canola.
Line with parchment paper or wax paper. Lightly spray parchment paper.
Step 1: Whisk together flour thru salt in a bowl. Combine oil thru water into a second bowl; whisk until smooth.
Add to flour mixture; whisk until smooth.
Step 2: Pour batter into prepared cake pan. Bake until cake is springy to the touch and toothpick inserted into the center comes out clean. 15 – 20 min.
Step 3: Remove pan from oven and let cool in pan on a rack 15 minutes. Place a plate onto cake then invert. Remove parchment paper and let cool 45 more minutes. Dust w/ cocoa before serving.
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