Eggless & Dairy-free Cake Batter Dip

Thank you for sharing!

I am totally bent out of shape this week. My littlest is teething (her first tooth) and she’s never, ever fussy, but THIS week, she’s like a non-stop fuss-train on the way to fussy-ville. It’s been crazy. My other daughter (the middle kiddo) is totally over her bout of pneumonia, so her energy levels are back and–wow, I’d forgotten how much of a handful she is. So, between the two of them…I need a little “me moment” today. I needed one yesterday, too, but that didn’t happen (we had a play date that ate my whole day). So, today, I had a moment of me time–no ifs, ands or buts. I made a batch of Eggless & Dairy-free Cake Batter Dip. So delicious. Like eating a cake, only more fun because it’s not a cake. Like kind of the best thing since sliced cake. Heh.

Ingredients for Cake Batter Dip

Cake Chunks

  • 1 3/4 cup flour
  • 1 cup water
  • 1/3 cup oil
  • 2 tblspn funfetti sprinkles
  • 2 tspn vanilla extract
  • 1/2 tspn salt
  • 1 tspn baking soda
  • 1 tspn vinegar
  • 1 cup sugar

Batter

  • 1 3/4 cup oat flour
  • 1 cup water
  • 2 tblspn funfetti sprinkles
  • 2 tspn vanilla extract
  • 1/2 tspn salt
  • 1 cup sugar

How to Make Cake Batter Dip

  1. Preheat oven to 350-degrees.
  2. Flour or oil a round cake pan.
  3. Mix all cake ingredients together in a large bowl, except for sprinkles.
  4. Blend until smooth.
  5. Add sprinkles and stir them into the batter.
  6. Pour batter into the pan.
  7. Bake for 30-45 minutes or until a toothpick comes out clean.
  8. Allow to cool completely on a wire rack.
  9. While that is cooling, mix ingredients for dip, except for sprinkles.
  10. Blend until smooth. Set aside.
  11. Remove the cake from the pan.
  12. Slice the cake into small 1/2 inch to 1 inch squares.
  13. Add funfetti sprinkles and cake cubes to the batter mix and fold them in.
  14. Allow to sit for 10 minutes at room temperature and it’ll firm-up like crazy!
  15. Serve with graham crackers, or slather that stuff on a rainbow bagel….mmmmm…

Yield: 10

Eggless & Dairy-free Cake Batter Dip

Prep Time: 10 minutes
Total Time: 10 minutes

I made a batch of Eggless & Dairy-free Cake Batter Dip. So delicious. Like eating a cake, only more fun because it's not a cake. Like kind of the best thing since sliced cake. Heh.

Ingredients

  • Cake Chunks
  • 1 3/4 cup flour
  • 1 cup water
  • 1/3 cup oil
  • 2 tblspn funfetti sprinkles
  • 2 tspn vanilla extract
  • 1/2 tspn salt
  • 1 tspn baking soda
  • 1 tspn vinegar
  • 1 cup sugar
  • Batter
  • 1 3/4 cup oat flour
  • 1 cup water
  • 2 tblspn funfetti sprinkles
  • 2 tspn vanilla extract
  • 1/2 tspn salt
  • 1 cup sugar

Instructions

  1. Preheat oven to 350-degrees.
  2. Flour or oil a round cake pan.
  3. Mix all cake ingredients together in a large bowl, except for sprinkles.
  4. Blend until smooth.
  5. Add sprinkles and stir them into the batter.
  6. Pour batter into the pan.
  7. Bake for 30-45 minutes or until a toothpick comes out clean.
  8. Allow to cool completely on a wire rack.
  9. While that is cooling, mix ingredients for dip, except for sprinkles.
  10. Blend until smooth. Set aside.
  11. Remove the cake from the pan.
  12. Slice the cake into small 1/2 inch to 1 inch squares.
  13. Add funfetti sprinkles and cake cubes to the batter mix and fold them in.
  14. Allow to sit for 10 minutes at room temperature and it'll firm-up like crazy!
  15. Serve with graham crackers, or slather that stuff on a rainbow bagel….mmmmm…

 

Thank you for sharing!

Comments

comments

Leave a comment

Your email address will not be published. Required fields are marked *