One of my favorite guilt-free desserts to make on a whim is Chocolate Vinegar Cake. It's so easy to make and can be made at any time. I was so excited to make this recipe, however, I had one problem, I ran out of apple sauce, the stores have been super crowded, and I knew running to the store wouldn't be an option. I looked in my cabinets to see what I had on hand, I also had the thought of making homemade apple sauce. While looking in my cabinets, I found a can of pumpkin purée. I was super excited, and I honestly didn't know what to do. Of course, I started baking and made Vegan Pumpkin Chocolate Vinegar Cake. I am so impressed with how this recipe turned out. It's super moist, and decadent. I love that this cake is not sweet, however, you can easily drizzle date syrup or your favorite ice cream or sliced fruits.
Vegan Pumpkin Chocolate Vinegar Cake
Recipe
Ingredients- 1 1/2 cups oats flour
- 1/2 cup maple syrup
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 3 (Heaping) Tablespoons cacao powder (more for dusting-optional)
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon vanilla extract
- 1 cup of warm water
- 1/2 pumpkin puree
- 1 tsp coconut oil ( to grease the pan with )
- Preheat oven to 350 degrees. Shift the oats flour, baking powder, baking soda, salt and cacao powder in a medium bowl and set aside
- In a separate small bowl, add maple syrup, vinegar, vanilla, water, and to the dry mix.
- Combine the wet ingredients to the dry ingredients and mix everything together.
- Grease an 8×8 baking dish and pour batter into baking dish.
- Bake for 25 minutes.
- Let cool and dust with cacao powder or powdered sugar.