A couple months ago, snack cake weighed heavy on my mind. I was thinking about this one chocolate version I made when I was in my teens. It was a box mix and came with an oven-safe paper baking tray inside. Do you remember those? No idea on the brand, nor if these still exist, but what I do remember is the rich, fudgy texture and dark chocolate taste.
I have a feeling my gastro-brain is conjuring a polished memory, as is usually the case with sentimental foods. I remember making these little cakes and then sharing them with my brother in front of the television, watching black and white reruns of something like I Dream of Jeanie. We laughed so hard sitting in the floor, plates resting on the coffee table. We always sat on the floor, no idea why, we liked to. And today, I still do. In fact, I ate a piece of this cake with Ma Petite sitting in our living room floor, watching a Netflix rerun of Murder She Wrote. Remember Jessica Fletcher and her murder mystery solving ways?
I used to watch that show with Aunt Suzie when it came on prime time TV at 9PM Saturday nights, when usually, we were having cake.
Now, my brother is three years gone (insert a teardrop here) and Aunt Suzie is in assisted living a state away. Times change and while we can’t always go back to those memories that make our hearts smile big, we can make new memories with those who are here with us. Sometimes, in my house, that happens over cake.
This one is so easy to make, and just happens to be free from lots of allergens, so I’m hoping most of you who love chocolate can enjoy it. It wasn’t on purpose, but as chance would have it, the combo of ingredients didn’t require added fat. I don’t watch my fat grams (or calories, for that matter), but I know some of you do, so I wanted to mention that, as well as the “free from” bonuses to make this one easy to locate for everyone in need of a little cake. Enjoy it, Friends!
- egg free
- top 8 free
- ready in half an hour
- low fat
Low Fat Gluten-Free Vegan Chocolate Snack Cake
3/4 cup organic coconut sugar
1/4 cup unsweetened cocoa (Valrhona)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract (Nielsen Massey)
1 cup unsweetened coconut milk (I use this brand.)
1 – Preheat oven to 350F and lightly grease an 8-inch square baking pan.
2 – Whisk dry ingredients then add all remaining ingredients except chocolate chips.
3 – Pour batter into prepared pan (the batter is somewhat thin) then sprinkle chips on top.
4 – Bake 22-25 minutes until set around edges and just a bit soft in the center.
5 – Cool completely at room temperature before cutting into squares.
Optional serving suggestions:
Dust with confectioners’ sugar
Frost with DF buttercream
Serve with DF vanilla ice cream