There really isn't a wrong way to make this dessert. Each time we made it, we tried something different and they were all so delicious. We've added coconut, chocolate syrup, mint extract, etc. into the batter and/or thawed frozen berries, soy milk, chocolate syrup, etc. poured on top.
This fast and easy cake is also perfect if you need a last minute piece of cake or single serving dessert to bring along for a party or other function. I keep vanilla and chocolate Pillsbury Easy Frost (spray frosting) on hand so that I don't have to open a big container of frosting. Since I provide all of Jazlyn's food when she eats away from our house or my mom's house, this is a perfect recipe when I'm short on time but need something special for her. She loves to spray on the frosting then decorate it with fun sprinkles.
2 Minute Microwave Chocolate Cake
1 tbsp dairy free margarine
3 tbsp water
1 tsp vanilla extract
3 tbsp cocoa powder
2 tbsp flour
2 tbsp sugar
2 tbsp brown sugar
2 tbsp safe chocolate chips, optional
Melt the margarine in a 4 cup capacity microwave safe bowl. Add the water and vanilla then stir to combine. Add the cocoa, flour, sugar, brown sugar and chocolate chips then mix until thoroughly combined. Microwave for 1 minute and 30 seconds. Allow the cake to cool for a few minutes before eating.
* Wonderful topped with soy ice cream, safe whipped cream, flaked coconut, chocolate syrup, diced bananas, diced strawberries, blueberries, thawed frozen berries, etc.
* The chocolate chips add to the decadence of the cake, but it would be fine if you leave them out of the recipe.
* If you would like your cake a little more gooey, use an additional 1 tbsp of margarine and reduce the water to 2 tbsp.
This is wonderful - not many allergy recipes turn out this good. Thanks everso much :0)
ReplyDelete