Chocolate Chip Cake

This recipe dates back to the time when my children were very allergic and I had to find recipes that did not use eggs, milk etc. The result is this delicious cake. (Recipe from the cookbook: There is a Way! An Allergy and Food Sensitivity Cookbook by Beth Gorham)

Note:

  • The chocolate chips can be left out and then it is just a plain cake.
  • Adding 3 tsp dry ginger powder makes a ginger cake that is delicious with lemon icing.
  • Preheat oven at 375°F
2 cups flour
1 cup sugar
3/4 tsp baking soda
¼ tsp sea salt
1 cup chocolate chips
  • Mix all ingredient together in a bowl
1 cup Club Soda
2 Tbsp vinegar
1 tsp vanilla
½ cup Olive oil
  • Make a well in the middle of the dry ingredients
  • Add to dry ingredients and mix well
  • Pour Batter into an 8″ layer pan that has been grease with olive oil and sprinkled with flour.
  • Bake in preheated oven for 30 minutes at 375°F

 

 

 


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