I've eaten this cake all of my life. It converts quite nicely to OMS. I've listed the original recipe with OMS (and egg free and gluten free) substitutes in parentheses.
Combine:
1/2 c margarine (1/2 c unsweetened applesauce)
2 1/2 c sugar (I don't use this much sugar. I do another 1/2 c applesauce with 1/2 c agave nectar and 1/2 c sugar. Be creative here!)
3 eggs (I substitute chia seed & water or ground flaxseed & water)
1 c sour milk (1 c almond or soy milk with 1 T vinegar)
1 t vanilla
Then add:
2 1/2 c flour (substitute gluten free flour. I use half brown rice flour and half millet flour.)
Last, in a bowl, combine 1/2 c cocoa, 1/2 c boiling water, 1t baking soda
This will bubble up so make sure it is a tall bowl or add the water slowly!
Add this to the rest.
Bake at 350 degrees F for 30 minutes in a greased and floured pan.
It needs eaten within a couple of days or refrigerated as it will mold fairly quickly!
Combine:
1/2 c margarine (1/2 c unsweetened applesauce)
2 1/2 c sugar (I don't use this much sugar. I do another 1/2 c applesauce with 1/2 c agave nectar and 1/2 c sugar. Be creative here!)
3 eggs (I substitute chia seed & water or ground flaxseed & water)
1 c sour milk (1 c almond or soy milk with 1 T vinegar)
1 t vanilla
Then add:
2 1/2 c flour (substitute gluten free flour. I use half brown rice flour and half millet flour.)
Last, in a bowl, combine 1/2 c cocoa, 1/2 c boiling water, 1t baking soda
This will bubble up so make sure it is a tall bowl or add the water slowly!
Add this to the rest.
Bake at 350 degrees F for 30 minutes in a greased and floured pan.
It needs eaten within a couple of days or refrigerated as it will mold fairly quickly!
