Ingredients
1 1/2 cups all purpose flour gluten free, if needed
1 cup sugar white, brown, coconut, or sugar free subs
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vinegar white or apple cider vinegar
1 teaspoon vanilla extract
6 tablespoon oil of choice canola, vegetable, safflower, or any neutral oil
1 cup water
1 cup Homemade caramel sauce can use store bought
1/2 cup chocolate frosting Optional
Instructions
Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until a thick cake batter remains.
Transfer your cake batter into the greased pan. Bake for 25-30 minutes, or until a skewer comes out clean. Allow the cake to cool in the pan completely.
Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.
Notes
For a double layer cake, double the ingredients. For a triple layer cake, triple the ingredients.
TO STORE: Cake can be stored in the refrigerator, in a sealed container, or covered in plastic. The cake will keep fresh for up to 2 weeks. Let sit at room temperature for 30 minutes, before enjoying.
TO FREEZE: Slices of cake can be stored in the freezer for up to 6 months. Be sure that the slices are completely sealed, either in a container or covered in plastic wrap.
Nutrition
Serving: 1Slice | Calories: 189kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Sodium: 204mg | Potassium: 44mg | Fiber: 2g | Vitamin A: 4IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg | NET CARBS: 28g
