Oh you want this one. Trust me.
Especially drizzled with a wee bit of caramel or chocolate sauce……
Don’t be turned off by the olive oil. You won’t taste it, it leaves a wonderful moistness that vegetable oil just doesn’t.
Vegan Double Chocolate Cakes in Jars
- 1 1/3 cups all-purpose flour
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch fine sea salt
- 1 cup unsweetened coconut milk
- ¼ cup dark or semi sweet chocolate chips
- 1/3 cup olive oil
- 2 tsp pure vanilla extract
Preheat oven to 350°, lightly oil or spray 8 4-ounce canning jars, set on a rimmed baking sheet.
In a small mixing bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt together.
Add the coconut milk and chocolate chips to a large glass or ceramic mixing bowl. Heat in microwave for 30 seconds, stir, and repeat at 15 second intervals, stirring after each time, until melted. Whisk smooth, add in oil and vanilla, whisk again.
Add in dry ingredients, whisk until smooth.
Divide evenly between the prepared jars (it will fill them up most of the way).
Bake for 20 to 25 minutes, until set on top, a toothpick may come out a bit wet, that is OK, they firm up once cooled – be wary of over baking due to being vegan.
Let cool before serving. Store leftovers covered.
Makes 8 cakes.