Now all chocolate lovers can rejoice: there is a delicious devil's food cake that you can enjoy whether you are vegan, on a gluten-free or low cal diet. Even my daughter loves it, and she is not a fan of chocolate cake; which says a lot about how yummy this cake is!!

For Chocolate Cake:

• 1 15 oz. package devil's food cake mix (I recommend King Arthur Flour - Gluten Free Chocolate Cake Mix)

• 1 cup Organic Non-Dairy Heavy Coconut Cream (you can also use Almond cream or a vegan sour cream)

• 1 cup vegetable oil

• Egg replacer for baking, equivalent to 2 eggs (I recommend ENER G EGG REPLACER. Add water, based on equivalence to 2 eggs. For non-Vegan add 2 large eggs)

• 1/2 cup of unsweetened applesauce

• 1/2 cup warm water

• 2 cups semisweet chocolate chips ( I recommend Enjoy Life semisweet Mini- chips)

• (Optional) 1 (5.9 ounce) package instant chocolate pudding mix (I recommend JELL-O Chocolate Instant Pudding- not required for this recipe, but it adds more moistness for those that can eat pudding mix)

For Chocolate Ganache Frosting:

• 9 ounces bittersweet chocolate, chopped

• 1 cup Organic Non-Dairy Heavy Coconut Cream

• (optional) 1 tablespoon dark rum

12 cup bundt cake pan, large mixing bowl, whisk or electric hand mixer, mixing spoon, cooking spray, silicone cake spatula

Prep: 10 min, 60 min to cool Cook: 50-60 min in oven Ready: 2 hours Serves: 1 bundt cake

Before you handle any food, wash your hands thoroughly with soap and water. Clean your kitchen work area and pull back your hair or wear a cap. You want to avoid contaminating your meal with harmful bacteria that could cause food illness.

To make Gluten-Free Vegan Chocolate Cake: 1. Preheat oven to 350 degrees F.

2. In a large bowl, use a hand mixer or whisk to thoroughly combine the cake mix, pudding mix, cream, oil, egg replacer and water, applesauce, and 1/2 cup warm water. This will give you a firm doughy mixture and not a typical cake batter-like texture.

3. Gently stir in the chocolate chips and mix thoroughly using a silicone cake spatula, making sure you have thoroughly mixed in all the dry ingredients.

4. Pour mixture into a well-greased 12 cup bundt pan.

5. Bake for 50 to 60 minutes until top is springy to the touch. I don't recommend using the traditional "toothpick method" as it will not come out clean- It should come out wet from the melted chocolate chips.

6. Cool cake thoroughly in pan for at least an hour before inverting onto a cake plate.

7. Drizzle cake with Chocolate Ganache Frosting (see recipe below).

To make Chocolate Ganache Frosting:

• Prep: 10 min

• Cook: 10 min on stove top

• Ready: 20 min

• Serves: 1 cup of frosting

1. Place the chopped chocolate into a medium bowl.

2. Heat the cream in a small sauce pan over medium heat.

4. As soon as the cream begins to boil, pour over the chopped chocolate and whisk until smooth (watch very carefully because if it boils for more than a few seconds, it will boil out of the pot).

5. Stir in the rum, if desired.

6. Allow the ganache to cool slightly before pouring over a cake.

7. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Chocolate Coconut Cake. Sprinkle unsweetened coconut flakes on top of the frosting.

Double Chocolate Cake. Sprinkle mini chocolate chips on top of the frosting.

Nutty Chocolate Cake. Sprinkle desired chopped nuts, like walnuts or almonds, on top of frosting.

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