Cast Iron Chocolate Layer Cake

unsweetened cocoa powder

🥗Healthier: dark cocoa powder

💰Cheaper: chocolate syrup

Dark cocoa powder enhances flavor without added sugar.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water reduces costs.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce adds moisture with fewer calories.

Preheat the oven to 350 degrees Fahrenheit.

Grease two 9-inch cast iron skillets with margarine or shortening.

Make a buttermilk substitute by mixing 1 tablespoon of vinegar into 1 cup of whole milk.

In a large bowl, whisk together 1 3/4 cups flour, 1 1/2 cups sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.

In a separate bowl, combine the buttermilk substitute, 1/3 cup canola oil, 2 teaspoons vanilla extract, and 1 cup hot water.

Gradually mix the liquid ingredients into the dry ingredients, adding a little at a time to avoid lumps.

Once the batter is smooth, add 2 large eggs and mix until combined.

Divide the batter evenly between the two greased cast iron skillets.

Bake in the preheated oven for 30 to 35 minutes, performing a toothpick test to check for doneness.

Let the cakes rest in the pans for 20 minutes before removing them.

Once cooled, slice off the tops of the cakes to make them flat.

Prepare the cream cheese frosting by mixing together 1/2 cup butter, 8 ounces cream cheese, 3 cups powdered sugar, 1/4 cup cocoa powder, and some vanilla extract.

Spread a thin layer of frosting between the two cake layers and on the top and sides of the cake.

Heat a spatula with hot water to smooth the frosting.

Chill the decorated cake in the refrigerator for 2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens