I started making snack cakes last year – I typically only make them a few times a year which makes them more special! There are a few things I love about snack cakes!
They are so easy to make, I’m convinced anyone can without messing up the recipe!
They only require one bowl – so they are also easy to clean up!
There are a million snack cake varieties to have fun with – and I love that we can make them allergy-free for Flora.
Snack cakes are the perfect size cake – great for after school!
Here’s the Valentine’s Day recipe I used, I adapted this recipe here! It’s vegan, super rich and chocolatey and our whole family loved it. I topped it with canned frosting I had on hand but my vegan buttercream would be even better!
Ingredients: 1-1/2 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1-1/4 tsp baking soda 1/2 tsp kosher salt 3/4 cup granulated sugar 1/2 cup light brown sugar 1/2 oil 1-1/3 water, at room-temperature 2 tsp pure vanilla extract 1 Tbsp apple cider or distilled vinegar
Pre-heat oven to 350 and grease a 9inch baking dish.
Combine the dry ingredients in a large mixing bowl.
Add the Oil, water and vanilla and stir until combined.
Drizzle the vinegar on top and mix everything together.
Pour into baking dish and bake for 45 minutes or until a toothpick comes out clean. *Note, the original recipe called to bake it for 30 minutes, but I found I needed an additional 15! It could have just been my oven so you may want to check after 30 minutes :)