Kite Hill Chocolate Cake!

Today’s dessert is gluten free and vegan Devil’s Food cake made with some Kite Hill plain dairy free yogurt!

Here are the ingredients!

· ¼ cup of Kite Hill plain yogurt- (instead of the butter)

· 1 cup of brewed coffee (instead of water)

· 1 cup of Just Egg Plant Based substitute

· 1 cup of dairy free hazelnut spread

· 1 box of Betty Crocker gluten free devils food cake mix

To start with, I preheated my oven to 350 degrees. I mixed in the egg substitute, dairy free hazelnut spread, coffee, and the yogurt on low speed in my mixer. Once it was blended, I added in the cake mix and kept mixing it on low until it was all mixed together. Then, I mixed it on high speed for 5 minutes.

Once it was done mixing, I lined my pan with some foil, and sprayed Pam on it to prevent the cake from sticking.

I spread the mixture out in the pan and baked it for 40 minutes. I let it cool for about 30 minutes in the pan and then removed it and sliced it into thick slices. I decorated the top with a sprinkle of powdered sugar and a sliced strawberry.