Do you ever have those days weeks that you just crave some cake? I was having one of those days and was in the mood to bake, so I went over the the fridge to see what my options were…slim would be a generous word to describe the options available to me…a few lone cuties (clementines) and an apple.

Since any form of dairy was out of the question and I still really wanted cake, I texted my friend Abby who just so happens to have a Vegan food blog called The Frosted Vegan  who gave me a few encouraging words about Coconut Oil and off I went onto this Vegan Chocolate Cake journey.

Did I mention my kitchen was a disaster and I had no clean bowls? So as I was standing in the middle of the kitchen holding my jar of Coconut Oil, I remembered I had once read an article about something called a ‘crazy cake’ that is made in the pan it is baked in and used to be made during the depression era with no eggs or butter and is said to come out super moist and delicious! *Ding, ding, ding* the bell went off in my head, so I scoured the web pinterest and set to making and baking this amazingly delicious cake.

Truth be told, this is one of the best cakes I have made, and I surprised even myself that it ended up being Vegan! So here you have it folks, the recipe for Vegan Chocolate Cutie Cake

Yield: 8

Vegan Chocolate Cutie Cake

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Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• For the cake:
• 1 1/2 Cups Flour
• 3 Tbs Cocoa Powder
• 1 Cup Sugar
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 Tsp Apple Cider Vinegar
• 1 Tsp Vanilla
• 5 Tbs Coconut oil, melted
• 1 Cup Water
• Juice of 3 Cuties, zest of 1 Cutie

Vegan Chocolate Butter cream

• 1 Cup Chocolate Chips
• 5 Tbs Coconut Oil, softened
• 1 1/2 Cups Powdered Sugar
• 1 Tsp Vanilla

Instructions

For the cake

Preheat oven to 350. Line the bottom of a springform pan with parchment paper, spray the pan with cooking spray.

Into the bottom of the pan directly put the first 5 ingredients, then mix them with a whisk.

Make 3 wells into the dry ingredients with the back of a spoon, 2 small ones and 1 larger one.

In one of the small ones pour the vinegar, in the other small well pour the vanilla. Then in the larger one pour the water and the coconut oil. Put the zest of the cutie towards the center and then the juice of the cuties on top of the water/coconut oil well. With a whisk combine all ingredients.It will be a more dense, sticky consistency,

Bake for 30 minutes then let cool for 10 minutes or until a toothpick comes out clean, then remove springform and let cool a little more before transferring to a plate or cake stand and frosting (I frosted mine when it was still a little warm).

For the frosting, in a microwave safe bowl pour in chocolate chips. Microwave at 30 second intervals until melted stirring in between (mine took about a minute and a half). In the bowl of a stand mixer with the whisk attachment beat the coconut oil for a minute to cream it, then scrape down the sides and add the powdered sugar and beat for a minute. Scrape down the sides again and then slowly add the melted chocolate chips and vanilla and beat until it is a nice fluffy frosting (about a minute.)

Frost the cake and enjoy!

Recipe adapted from the Sweet Little Blue Bird blog recipe for ‘Crazy Chocolate Cake‘