Prep 15 mins
Cook 30 mins
Updated recipe from Sophie Safe Cooking - non allergenic, with my modifications. this recipe is supposed to be free of eggs, soy, and milk due to my son's food allergies. The batter will be a little dry, but will be somewhat better when cooked. It needs to be pressed/poured into the pan.
- 1 1⁄2 cups flour
- 1 cup sugar
- 1⁄2 cup cocoa powder
- 1 teaspoon baking powder
- 1⁄4 cup vegetable oil
- 1⁄4 cup rice milk
- Whisk dry ingredients together. Add vegetable oil and rice milk and mix with a spoon until thoroughly blended. The batter will be almost too thick to pour. Pour and spread it into a greased and sugared 9 x 9 pan. Bake for 30 minutes at 350. Cool completely and enjoy!
As part of PAC 2009, I found this recipe easy and simple. I substituted the cocoa powder, as I had none, for chocolate syrup which helped loosen the batter. I did these in a round tin and they looked good and tasted even better!! I use Lavender Lynn's recipe for the frosting. Thanks Taramsl For sharing!
No mixer required when mixing these. I'm glad I did not have to wash up any more dishes then needed. :) I found the batter was too dry and needed more liquid. So I added an egg just because it was at arms reach and another 1/4 cup milk. Which spread into the pan easier. I used Baker's Pam spray release in my pan and it worked great. That product is the next best thing to chocolate!! I adopted this chef for the *Spring PAC 2008* game