Cake!! 

Today was Charlotte’s seventh birthday, to celebrate I baked a cake!

I went with the Fudgy Mocha Pudding Cake from Oh She Glows. I seriously want to kidnap this woman and make her my cooking slave. This cake is vegan, gluten free and seriously delicious with piles of pudding pouring out of chocolate cake. After a few failures trying to make this cake, I’ve discovered that I have to follow the directions exactly, I cannot just mix everything together and dump it in the pan! But seriously, it’s not hard, just a few more steps than that:

Ingredients
1 tablespoon (15 mL) ground flaxseed
1 1⁄2 cups (375 mL) gluten-free oat flour
3⁄4 cup plus 1⁄3 cup (175 mL plus 75 mL) coconut sugar or other granulated sugar
1⁄3 cup plus 2 tablespoons (75 mL plus 30 mL) cocoa powder
1⁄3 cup (75 mL) chocolate chips or chopped chocolate
3⁄4 teaspoon (4 mL) fine-grain sea salt
1 1⁄2 teaspoons (7 mL) baking powder
3⁄4 cup (175 mL) almond milk
2 tablespoons (30 mL) coconut oil, melted (I subbed canola oil)
1 1⁄2 teaspoons (7 mL) pure vanilla extract
1 1⁄4 cups (300 mL) hot coffee (decaf, if desired) or boiled water
Vegan ice cream, for serving (optional)
Confectioners’ sugar, for serving (optional)
Toasted walnuts, for serving (optional)

Directions
1 Preheat the oven to 375°F (190°C). Lightly grease an 8-inch (2-L) square glass baking dish.

2 In a small bowl, whisk the flaxseed and 3 tablespoons (45 mL) water together. Set aside.
*this takes the place of one egg, so if you eat eggs and do not have flaxseed, you can replace the flaxseed water mixture with one egg.

3 In a large bowl, mix together the oat flour, 3⁄4 cup (175 mL) of the sugar, 1⁄3 cup (75 mL) of the cocoa powder, and the chocolate chips, salt, and baking powder.

4 In a small bowl, whisk together the flaxseed mixture, almond milk, oil, and vanilla.

5 Pour the milk mixture over the flour mixture and stir until thoroughly combined.

6 Pour the batter into the prepared baking dish and smooth out the top evenly with a spoon.

7 In a small bowl or mug, combine the remaining 1⁄3 cup (75 mL) sugar and remaining 2 tablespoons (30 mL) cocoa powder. Sprinkle the mixture evenly over the batter in the baking dish.

8 Slowly pour the hot coffee over the cocoa powder mixture, ensuring that the coffee completely covers the mixture. The cake will now look like a complete disaster, but this is normal. Promise.

9 Bake for 27 to 33 minutes, uncovered, until the cake is semi-firm on top but bubbly and gooey around the edges.

10 Let the cake cool for 5 to 10 minutes before digging in (that’s if you can wait that long!). If desired, serve with vegan ice cream, along with a dusting of confectioners’ sugar and toasted walnuts on top.

  

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