Chocolate Cake with Brown Sugar Fudge Icing

Sometimes a girl just needs chocolate cake.  Sometimes a girl has had a cold/flu bug for multiple days on end, and if she’s going to feel better, she needs cake.  Anybody else ever feel like that?

Yeah – so over the week-end I succumbed to a brutal cold/flu virus which laid me out on the couch for days.  I’ve always caught pretty much everything going around.  I suspect this germ came from a grandchild (they are precious little germ carriers) or a piano student.  However I caught it, it still has not quite released its grip on me.

And so, I have very little in the line of witty things to say, or good stories to tell.  I do, however have a bonus recipe for you – I’m including the really scrumptious icing recipe for this cake. This cake only requires one bowl, and one spoon to mix it up.  Nice and easy for those days when you aren’t up to putting a lot of effort in, or when you’re just feeling a little lazy.

Chocolate Cake

1 chia egg (1 tbsp. ground chia seeds soaked in 3 tbsp. water)

1/2 cup cocoa

1/2 cup margarine (allergen free)

1/1 2 cups flour (1 cup white rice flour, 1/4 cup potato starch, 1/4 cup tapioca flour)

1/2 cup non dairy beverage (I used original flavour flax beverage)

1 tsp. vanilla

1 tsp. baking soda

1 cup white sugar (I used organic)

1/2 cup hot water

1/2 tsp. salt

Put in a bowl in the order given.  Do not stir until all ingredients are in the bowl.  Beat well with a wooden spoon until blended.  Bake in a greased 8 x 8 pan at 350* for 30 minutes, or until cake bounces bake when touched.

Brown Sugar Fudge Icing

1 cup brown sugar

1/4 cup non dairy milk (I used flax)

1/4 cup margarine

1/2 tsp. vanilla

pinch of salt

1/2 cup icing sugar (I used organic)

Bring brown sugar, non dairy beverage, and margarine to a boil, stirring constantly.  Let cook until it thickens a bit.  Cool until lukewarm.  Add vanilla and salt.  Add icing sugar gradually until it reaches a spreading consistency.  You may not need the entire half cup, or you may need a little more.  Pour over the cooling cake – it will continue to thicken as it cools.

Chocolate Cake


This icing is a bit of a sugar bomb, so tread lightly.  Ha, ha.  However, the combination of the chocolate cake and the icing is fantastic.

The cake should be cooled completely before cutting.  It holds together very well, but has what my Nana would have called a “tender crumb”.  It’s not a really dense cake.


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