Peppa Pig’s Chocolate Cake

Disclaimer: Please note that I make no money from this blog and I’m not involved with affiliates. This blog post is for educational purposes only!

This chocolate cake recipe is from my daughter’s book, “Peppa Pig Loves to Bake!” I want to share it with you because she tends to destroy everything she touches, and I don’t want to lose this recipe. I want to make this recipe evergreen, and currently, my blog is a good place to do that. We got the book from a book sale at my daughter’s school but it is also available on Amazon. If you scroll down to the bottom of this blog post, you’ll see a video tutorial by no other than Peppa Pig herself. Unlike the video, the recipe in the book is vegan. Alternatively, you can also use gluten-free flour if you’re avoiding gluten.

Did I mention that this recipe is vegan-friendly? 🌱

CHOCOLATE CAKE RECIPE

Servings: 4-6                          Time: 40 minutes                          Difficulty: easy

INGREDIENTS

  • 1.5 cups all-purpose flour
  • 1 cup white sugar
  • 3 tbsp. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 5 tbsp applesauce
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 1 cup cold water

DIRECTIONS

  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
  3. Add in applesauce, apple cider vinegar, vanilla extract, and water. Mix until smooth.
  4. Pour cake batter into an 8″ x 8″ square pan or 9″ round cake pan.
  5. Using an oven mitt, put the cake pan in the oven.
  6. Bake for approx. 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Using an oven mitt, take the cake out of the oven. Let cool.
  8. Once the cake has cooled, have fun decorating it! 🎂

Thanks for stopping by! ♥

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Carrot Coconut Muffins

Disclaimer: This recipe was originally posted as a separate page on November 15, 2017. I changed it to reflect the direction that this blog is headed in. Thank you for understanding!

My husband and I take health and well-being very seriously. Usually, I will make several trips to the grocery store when trying a new recipe but this time, I decided to only use what was in my cupboard. I changed the original recipe I was referencing quite a bit. You can find the original carrot muffin recipe over at Genius Kitchen.

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CARROT COCONUT MUFFINS

Servings: 12                          Time: 40 minutes                          Difficulty: easy

INGREDIENTS

  • 1 egg
  • 1 cup orange juice
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 cups whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 teaspoon salt
  • 1 tsp. cinnamon
  • 1/2 teaspoon allspice
  • 1/2 cup coconut
  • 2 cups shredded carrots

DIRECTIONS

  1. Crack an egg into a bowl and whisk the egg.
  2. Add orange juice, margarine, brown sugar, and white sugar to the bowl. Stir well.
  3. Sift together dry ingredients in a separate bowl.
  4. Stir in egg mixture and mix until dough is moistened.
  5. Gently fold in carrots and coconut. I shred the carrots using my Vitamix blender.
  6. Spoon into well-greased muffin pans. Cupcake liners are optional but I don’t recommend using them for this particular recipe. The dough is too dense, making the cupcake liner difficult to peel away.
  7. Sprinkle some of the white sugar on the muffin tops for extra shine. Again, this step is optional.
  8. Bake muffins for 20-25 minutes at 375 degrees F.
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Photo credit: Genius Kitchen, photo by Jose G.

Thanks for stopping by! ♥

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