This easy pound cake is a simply way to mix up dessert time. Add toppings of your choice - it's the perfect chocolate cake base for any flavor combination (peanut butter + chocolate, fruit + chocolate, caramel + chocolate - you get it). Or eat this bad boy plain and delight in its pure rich chocolate taste.
Ingredients
- 1/4 cup + 2 Tbsp okara flour
- 1/2 cup water
- 3/4 cup sugar
- 1/3 cup chocolate chips
- 2/3 cup non-dairy milk
- 1/4 cup + 2 Tbsp vegetable oil
- 2 tsp vanilla
- 1 Tbsp white vinegar
- 1 1/4 cup 1-to-1 gluten free baking flour
- 3 Tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Directions
- Preheat oven to 320 degrees F.
- Grease a loaf pan. If desired, line with parchment paper.
- Place okara flour, sugar, chocolate chips, and milk in a small saucepan. Heat over medium heat, stirring often, until chocolate has completely melted.
- Remove saucepan from heat and stir in vegetable oil, vanilla, and vinegar.
- In a medium mixing bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt.
- Pour the okara chocolate mixture into the dry ingredients in the mixing bowl.
- Fold in with a spatula until mixed.
- Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-50 minutes or until a knife or toothpick comes out clean.
- Remove pan from oven and place on wire rack to cool.
Adapted from V for Veggy