You'll flip over this super easy, healthy cake that frosts itself. The video below shows that it's a perfect, fast comfort-food dessert for after school or a weeknight supper. My beloved mother-in-law taught me the basics. She used nutritious cocoa powder and no eggs or weird chemicals to make this cake. I added a Cook for Good twist by using white whole wheat flour instead of all-purpose flour and coconut spread instead of butter. It's one of my Taster's favorites.
See the magic of how it makes its own frosting on this My Carolina Today video. Don't you love how host Valonda Calloway flips for it? It's one of the 60 great recipes in my book Fifty Weeks of Green.
Active time: 15 minutes. Total time: 50 minutes. Yield: 8 servings. Dairy-free and vegan.
- 1 cup white whole whole wheat or all-purpose flour (120 grams)
- 3/4 cup sugar (150 grams)
- 2 tablespoons cocoa (10 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk beverage (homemade or So Delicous unsweetened organic coconut milk beverage)
- 2 tablespoons coconut spread (28 grams)
- 1 teaspoon vanilla
- 3/4 cup hot water (177 grams)
- 3/4 cup brown sugar (163 grams)
- 1 tablespoon cocoa (5 grams)
- Heat oven to 350°F. Grease an 8-inch square baking pan. In a medium bowl, stir together flour, sugar, cocoa, baking powder, and salt.
- To make batter, heat coconut milk and coconut spread in a microwave-safe container such as a Pyrex measuring cup until spread melts, about one minute on high in the microwave. (Heat liquid in a small pan on the stove if you prefer.) Stir vanilla into liquid and pour onto flour mixture. Stir until smooth, using a spatula to include any dry parts on the bottom of the bowl. More stirring is not better, though: you don't want to make the cake tough. Pour batter into the pan.
- To make sauce, heat water in a microwave on high until hot to the touch, about one minute. (Yes, use that same Pyrex measuring cup.) Put hot water, brown sugar, and remaining cocoa into the batter bowl. Swish to combine and pick up remaining batter. Gently pour hot liquid into the pan over cake batter. Bake for 35 minutes or until the top is medium brown and chocolate sauce bubbles around the edges.
- Put the cake pan on a wire rack to cool for about 10 minutes, then serve by cutting into pieces, flipping onto each serving plate, and topping with any chocolate sauce left in the pan. Keep any extra covered at room temperature for about three days. To serve, cut, flip, top, and then microwave until topping goes molten again, about 30 seconds on high per serving.
- Adding more cocoa makes this cake bitter, not better.
- This recipe mixes Depression-era thrifty and simplicity with modern ingredients and diets.
- Cocoa may be good for you, according to the National Institutes of Health, especially the minimally processed type. A meta-study from Harvard found that cocoa may lower many cardiovascular risk factors, including cholesterol and blood pressure. A piece of this warm, gooey cocoa cake certainly elevates my mood and makes my Taster happy!
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Fifty Weeks of Green: Romance & Recipes and
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