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Kid Friendly Chocolate Cake

Involving children in a baking project generally requires you to embrace the mess and chaos, but despite that we were impressed at how friendly this recipe was to make with little helping hands. This cake can be made vegan by omitting the frosting. 

Kid Friendly Chocolate Cake
~ adapted from NYT


1 1/4 cup (160 g) Flourist Whole Grain Rye Flour
1 cup (200 g) cane sugar
1/3 cup (30 g) cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 cup water, room temperature
1/3 cup neutral oil
1 tsp vanilla
1 tsp apple cider vinegar
Chocolate Sour Cream Frosting or your favourite frosting (optional)

Preheat the oven to 325°F. Butter and line a 8-by-8-inch square pan with parchment paper.

In a large mixing bowl, whisk together Flourist Whole Grain Rye Flour, sugar, cocoa powder, baking soda and salt. Add 1 cup water, oil, vanilla and vinegar. Whisk until it becomes a smooth and uniform batter. 

Pour into the prepared pan and lightly tap the pan to burst any air bubbles. Bake for 25-35 minutes until a skewer inserted comes out clean and the top has set. Cool completely. Frost the top with chocolate frosting if you'd like or sprinkle a light dusting of confectioners' sugar. 

7 comments

Shira @ Flourist

Hi Gisele! Sorry for the delay! Great question!

We haven’t tested this cake with other flours, but we would recommend a whole grain replacement like the Whole Grain Red Fife. This is to accommodate the adjustments made for our Whole Grain Rye. I hope that helps!

Gisele Crevier

Hi! Can I use either unbleached all-purpose flour, sifted red fife or whole red fife. Would love to try this recipe

Sze-er

I made this tonight with my 3 year old and it was a HIT! Super easy recipe and perfect baking with young ones!

We didn’t have the right size pan so we made 8 cupcakeswith this recipe.
We made a half portion of the chocolate butter frosting from the Quarantine Chocolate Cake recipe and it was more than enough to frost all the cakes.
~37 minutes, temperature between 300-325F.

SOOO yummy!

Cindy

Hi! Can I use another type of flour if I don’t have rye? Thank you!

Judith Leech

Hi, Thanks for this recipe.Can I substitute white flour for the rye flour? Thanks , Judi

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