Allergen Free Halloween Cake

Ingredients:

1 vegan & gluten free pound cake (recipe here ) if you don’t have food allergies you can also use a store bought pound cake

1/2 C dairy free mini chocolate chips

Ingredients for chocolate batter: (you will have extra chocolate batter left over you can use for extra cupcakes if you like) *If you don’t have food allergies you can also use two boxed cake mixes

3 C all purpose gluten free or regular flour

2 C granulated sugar

6 tbsp cocoa powder

2 tsp baking soda

1 tsp salt

10 tbsp apple sauce

2 tsp apple cider vinegar

2 tsp vanilla extract

2 C water

Directions:

1. Preheat oven to 350F. Grease a 2lb loaf pan or line it with parchment paper (link to the pan I used)

2. After preparing the pound cake and allowing it to cool, slice the cake into 1” thick pieces. Use your halloween cookie cutter to stamp out the shape you’ve chosen.

3. In a large mixing bowl combine all the chocolate cake ingredients.

4. Pour 1/4 of the chocolate cake batter into the bottom of the loaf pan it should be about an inch deep.

5. Carefully add your stamped pound cake piece lining them up vertically, against each other and tight. You don’t want any gaps between the pieces. There will be some space between the end pieces and the loaf pan pour chocolate batter there to help keep the pound cake in place

6. Very slowly add your chocolate batter around the sides of the pieces first and then on top until the cake is covered. Be careful not to overfill the pan the cake is going to rise. Sprinkle chocolate chips on top

7. Line a baking sheet with parchment paper. Place the loaf pan in the middle and bake 60-65 minutes. The sheet pan will catch any batter that spills over.

8. Allow the bread to cool on a cooling rack at least one hour before slicing