The original recipe for this cake came from Tracy, over at shutterbean.com, so I knew it was going to be a good one. I took a stab at veganizing it, and it turned out fantastic!
This is definitely my new go-to dessert! The ladies at book club loved it!
- 8 oz. semi-sweet chocolate chips
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 1 cup rolled oats
- 1 stick earth balance, cubed-at room temperature
- egg replacer powder, mixed with water, equivalent to two eggs
- 3/4 cup sugar
- 1 1/4 cups brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons of cinnamon
for the frosting:
- 4 tablespoons earth balance, at room temperature
- 6 oz. tofutti cream cheese, at room temperature
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
Preheat oven to 375°. Grease a 9″x13″ baking pan.
Sprinkle 2 tablespoons of flour over chocolate chips in a bowl and toss until coated. Set aside.
Heat 1 & 1/4 cups water to boiling. Place the oats and earth balance in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.
Whisk “eggs”, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.
Bake 30 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.
To make the frosting:
Beat earth balance until smooth. Add tofuffti cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.
Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.
Store covered cake in refrigerator for up to 3 days.