One From The Archives: Double Chocolate Snack Cake

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Piece of Cake with ForkIt all started when Rachel at Rachel in Veganland suggested I celebrate my one year vegan-versary by baking (and I’m assuming she also meant eating) a chocolate cake.  What a great idea!  Not long afterwards (mere minutes afterwards), I went digging through my recipe files and pulled out the folder marked Cakes, and leafed through the pile.  Wow.  I have a LOT of cake recipes.  Anyway, I kept pulling out “possibles” and soon I had a rather large drift of paper next to me.  I weeded through this batch and came up with three finalists.  I think I will have to make them all, but I decided to start with a very simple one.  One that harkens back to my early 20s – when I was in the kitchen – alone – for the first time.  I baked these up often because they were simple, quick and hey, they’re called snack cakes and there was no one in their 20s who loved a chocolate snack more than I.  Interestingly, the original recipe is vegan.  Oh, by the way, Rachel shares an easy, Made From Scratch, chocolate cake recipe on her blog.  I’m going to try it and so should you!

Double Chocolate Snack Cake
9 hefty squares

Cake in Pan with Spatula1 2/3 cups whole wheat pastry flour
1/4 cup maple sugar
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. powdered stevia
1 cup freshly brewed coffee
4 oz. prune puree
1 tsp. apple cider vinegar
1 tsp. vanilla extract
1 cup vegan semi-sweet chocolate chips, divided
1 cup toasted walnuts, chopped, divided

Lightly spray a 9″ x 9″ pan with cooking oil, line with parchment and spray again.  I use a paper towel to spread the oil and to pick up the excess.  Heat the oven to 350F.

In a large bowl, combine the flour, maple sugar, cocoa, baking soda, salt and powdered stevia.  In a small bowl, whisk together the coffee, prune puree, apple cider vinegar and vanilla extract.  Stir this mixture into the flour mixture until just combined.  Stir in a half cup of the chocolate chips and a half cup of the walnuts.

Pour the batter into the prepared pan and bake for 30-35 minutes, or until the cake has pulled away from the sides of the pan and a toothpick inserted in the center comes out clean.  While the cake is still hot, sprinkle the remaining half cup of chocolate chips over the top and let them sit for a few minutes to melt.  Using an offset spatula or a knife, spread the melted chocolate over the top of the cake, then sprinkle with the half cup of walnuts.

Allow to cool completely in the pan before cutting into pieces.

This recipe comes from a “freebie” recipe booklet from Hershey’s.  I don’t know what happened to the other recipes – guess this one was the only one that met my high (ahem) 20-something standards.  In case you’re interested in the original recipe, here it is:

1 2/3 cups AP flour
1 cup packed light brown sugar
1/4 cup HERSHEY’S Cocoa
1 tsp. baking soda
1/4 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tsp. vinegar
3/4 tsp. vanilla extract
1/2 cup HERSHEY’S Semi-Sweet Chocolate Chips

Heat oven to 350F.  Grease and flour a square pan.  In a small mixing bowl, combine flour, sugar, cocoa, baking soda and salt.  Add water, oil, vinegar and vanilla.  Beat until smooth.  Pour into prepared pan.  Sprinkle chocolate chips over top.  Bake 35-40 minutes or until wooden toothpick inserted in center comes out clean.  Cool in pan on wire rack.  Cut into squares.

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  1. tearoomdelights says:

    That looks divine but I think I would struggle with the ‘allow to cool completely’ bit before diving in.

  2. Gabby @ the veggie nook says:

    Oh so melty and delicious looking. Now I crave chocolate…can I acceptably eat a few squares before 10 am? lol

  3. jenmaaninamman says:

    These have zero calories….right? Looks delicious!

  4. tinykitchenstories says:

    Sounds delicious! Another recipe of yours I will have to try. Cheers!

  5. Veggiewitch says:


  6. filingawaycupcakes says:

    How sinfully delicious!

  7. Richgail Enriquez says:

    I LLOOOOVVEEE Chocolate!!! I want to eat the pictures!! Looks moist and chocolate-y. Thanks for sharing, I have to try this.

  8. Rachel in Veganland says:

    Thanks so much for the shout out! Your cake looks DELECTABLE and I’m so glad that you celebrated in style! On a similar note, check out what I did for my birthday cake, I think you’ll approve!!!!

  9. vegancharlie says:

    …Omg I was had at chocolate!…I want to make these.. I have all the ingredients here well minus the prunes…but could journey to acquire some. Oh how this makes my stomach growl lol

  10. […] and let chill until firm. I also made a tasty batch of chocolate-hazelnut snack cake based on my Double Chocolate Snack Cake from March 2012.  I used Lo Han sweetener in this recipe and black beans served to replace the oil […]

  11. […] my recipe, I turned to an old, old favorite of mine that I’ve featured in another recipe: Double Chocolate Snack Cake.  I replaced all of the oil with peanut butter, but kept the cocoa powder and the […]

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