Vegan Digest Blog

There are lots of recipes on Vegan Digest for vegan cakes from scratch, but sometimes a mix is just what you need.  I found this mix at my local Jewel here in Chicagoland and thought I would give it a try.  It’s so simple to make.  The box calls for combining the mix with a 1/2 cup of oil and 1 cup of cold water. I used 1/2 cup of unsweetened organic applesauce instead of the oil.  And 1 cup of cold club soda (sodium free) instead of the water.  I baked the cake in a 8″ X 8″ glass pyrex dish, with parchment paper on the bottom so I wouldn’t have to grease the pan. (No added fat) What came out of the oven was a delicious, brownie like chocolate cake with rich chocolate chips.  The flavor is really intense chocolate and quite delicious.  I didn’t even use icing, the cake was perfect as is with a cold glass of soy milk.

Here are the details from the box:

Safety Information
Contains wheat and soy ingredients.

Ingredients
Unbleached Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Evaporated Cane Juice, Non-dairy Chocolate Chips [Sugar, Chocolate Liquor, Dextrose, Cocoa Butter (No Dairy Derivatives), Soya Lecithin, Pure Vanilla Extract], Natural Cocoa Powder, All Natural Vanilla Flavor, Baking Soda. Sea Salt.

Directions
This box makes one 9 inch single-layer cake or 12 cupcakes. All You Need is: 1/2 cup vegetable oil; 1 cup cold water; chocolate cake mix. 1. Heat oven to 350 degrees F. Grease the bottom and sides of a 9 inch round cake pan. For cupcakes use baking cups. 2. Combine oil, cold water, gluten free vanilla and cake mix in a bowl, scraping occasionally until well blended. pour into pan. 3. Bake at 350 degrees F for 25 minutes; reduce baking time to 22 minutes for dark pans. Cake is done when a toothpick inserted into the center comes out clean. (Cupcake baking time is 15 – 18 minutes). Cool 10 minutes before removing from your pan. Cool completely before frosting. 4. Enjoy!