This upside down chocolate cake is one one step away from being vegan, but I decided to keep the butter in the mix, because I love butter and wanted to keep the taste more traditional. However, you can always swap the butter for coconut butter if you are looking for a vegan treat. Otherwise, this recipe is free of milk and eggs and packed with fiber-full whole-wheat and a less refined version of white sugar – turbinado! You’ll love every bite, and it’s most definitely a sight for sore eyes after a long day. It’s so wholesome, you can even sneak a piece in as a snack! Enjoy!
Check out the recipe from when I made this nearly a year ago. Second time’s a charm! This time, I used coconut butter instead of regular butter and dark chocolate chips (at least 70%).
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