It’s been one snowstorm after another where I live. With the cold, blustery days I just want to cozy up to a hot cup of tea and a sweet snack. The thing is I’m a little burnt out on cookies (see all of the cookie posts I did last month).
Making a cake seems like too much effort, and a bigger treat that I have in mind. What I need is a two-bite snack. Perhaps a cake bite?
My recipe search uncovered an easy, smaller cake that I could convert into mini cakes without much effort. I have a pan that makes individual brownies, which is a life-saver for high altitude bakers, and I realized it was ideal for my cakelets. So, I had the basics covered.
To adapt the recipe for high altitude, I decreased the baking powder and completely omitted the baking soda. The original recipe was for a cake and smaller versions often need quite a bit less leavening. I also added a smidge more liquid to account for dryness at altitude, and reduced baking time for the smaller pastries.
The final change was to add brown sugar. Seeing as I was no longer making a cake but veering into blondie territory, this ingredient was added for a slightly chewier texture. The result was a moist, delectable, and perfectly-sized nibble to chase away winter’s chill.
Vanilla Chocolate Chip Cake Bites inspired by Vegan Choc Chip Loaded Cake
1 cup non-dairy milk (I used Take Two Original Barley Milk)
1 tablespoon applesauce
1 teaspoon apple cider vinegar
1/3 cup maple syrup
1/4 cup canola oil
1.5 teaspoons vanilla extract
2 cups all purpose flour
1.25 teaspoons baking powder
1/2 teaspoon sea salt
2 tablespoons brown sugar
3/4 cup vegan chocolate chips
Preheat oven to 350F. Grease the cups of a brownie pan. Alternatively, use a cupcake pan with paper liners.
Place the non-dairy milk, applesauce, apple cider vinegar, maple syrup, oil, and vanilla in a large bowl. Whisk to combine. Place the flour, baking powder, salt, and brown sugar in a medium bowl and whisk together. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips.
Portion the batter into the sections of the prepared brownie pan (or into muffin liners). Bake for 16-18 minutes, or until a toothpick inserted into a cake bite comes out clean. Note: It will take a few more minutes to bake cupcakes.
Move the baking pan to a wire rack and allow the bites to cool completely. Remove cake bites from the pan. Store leftovers in an airtight container in the fridge. Makes 12 cake bites.
Until next time, happy baking!