Eating gluten free and vegan takes time! Preparing dinner is more involved and so is baking desserts. Today I am going to share with you, this quick and easy dessert recipe, that is also gluten free and vegan! The cake was a heart shaped Valentine’s Day treat for Wes, my fiance. He loved it and couldn’t taste the difference between this and a real devil’s chocolate cake. I also like that it adds a healthy punch and creates a very moist cake.
Betty Crocker Gluten Free devil’s food cake mix
1 cup water
1 can pumpkin puree
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients in a large bowl until completely blended. Spray glass 9×13 pan with non-stick cooking spray and bake for 25 minutes. Let cool completely before adding toppings or icing.
Since this was a special treat, I iced the cake with real chocolate icing and added a layer of peanut butter in the middle. Typically we forgo the icing around here. When purchasing a cake icing be sure to check for trans fats!! This is one of the most common items that still includes trans fats. I found a chocolate icing from Miss Betty herself, without any trans fats. If there are the words “partially hydrogenated oils” in the ingredient list, never buy that item! I was honestly shocked to see 1.5g of trans fats listed on the many of the icing labels. It is a known fact that can’t be disputed that trans fats are VERY HARMFUL to our health!
So now you have my quick and easy gluten free and vegan chocolate cake. The cake has some redeeming qualities but remember, it is always about the portion size!