Ooey Gooey Vegan Chocolate Cake (No Oil)

Jim and I send off a care package each month to his elderly parents, and since his Dad likes the baked-goods we send him so much, I thought I'd try to make him a cake for Father's Day.

I don't know about you folks, but I hate biting into a "healthy dessert" that - quite frankly - tastes like cardboard... yuck! So, I thought I'd try to "veganize" my old standby recipe on the back of the Hershey's Special Dark Cocoa canister. You won't miss the milk, oil, or eggs one bit!

Ooey Gooey Vegan Chocolate Cake (No Oil)

Ingredients:

2 cups Sugar

1 3/4 cup Flour

3/4 cup Cocoa

1 1/2 tsp Baking Powder

1 1/2 tsp Baking Soda

1 Tbsp Cornstarch

1 tsp Salt

1/2 cup Sunsweet Prune Paste

2 Bananas (mashed well - you won't taste them at all unless you use REALLY ripe ones)

1 cup Soy Milk (or you can try almond, coconut...be creative!)

2 tsp Vanilla

1 cup Boiling Water

Preheat oven to 350 degrees

Spray and flour two 9-inch cake pans

In a large mixing bowl, add:

Sugar, Flour, Cocoa, Baking Powder, Baking Soda, Cornstarch, and Salt

Give everything a good stir - it will keep the cocoa from "poofing" all over the place as you mix in the wet ingredients.

In the same bowl, add:

Prune Paste, Mashed Bananas, Soy Milk, and Vanilla

Mix on medium speed for 2 minutes

Pour in 1 cup Boiling Water and stir well with a spoon. When water is completely mixed-in, pour slowly into cake pans and place on middle rack of preheated oven.

Cook for 30-35 minutes until done in middle (when toothpick comes out clean)

Cool for 15-20 minutes.

Mix boiling water with 4 Tbsps each Cocoa and Sugar to create chocolate drizzle/icing (as shown)