You know it’s gonna be a good cake when it’s the same exact color as your wooden table ??
But really, it’s got those crispy brown edges, caramel color, chocolate chips, and a perfect rise. These are all things you can see, but how does it taste you ask? Well, it’s got that nice moist cakey flavor, bursts of dark chocolate, and tastes amazing with a cold glass of coconut milk. And did I mention this cake is vegan, gluten free, and contains nutrient dense ingredients? Yep, it does ?
I realize summer is in full swing and that means 90+ degree weather for most people and the last thing you wanna do is turn on the oven and make your house feel like the depths of hell, but trust me, this cake is totally worth it. VegNews liked it so much they published it on their website, and VegNews is pretty legit so check it out below!
Just because something doesn’t contain dairy or wheat doesn’t mean it won’t taste good. I’ve made this cake and variations of it several times. I’ve made the actual cookie version, scone version, muffin version, loaf version – you name it I’ve probably done it. Everyone likes their chocolate chip cookie a little different. I prefer them to be soft and chewy, and if you’re the same way (aka awesome), then this cake is for you. Instead of eggs for that nice moist batter, I use something a little different… Check out the link below to see the recipe on VegNews and what my secret ingredient is!
And don’t forget the Vegan Vanilla Whipped Cream on top!