When I baked this cake, my daughter couldn’t get enough of it. She stated that it was the best chocolate cake I’ve ever made!

I found this on Pinterest, but you can find the recipe here courtesy of CookiesAndCups. (I’m sorry, but this blog post won’t have a video accompanying it.)

As you know, I have my own gluten free, dairy free, egg free version of this cake.

For the box chocolate cake mix, I used Betty Crocker Gluten Free Chocolate Cake Mix

I had to make the pudding from scratch using a recipe I found in How It All Vegan (seriously, you should purchase this book. It’s BRILLIANT!) Because I don’t have permission to shear their recipe here I won’t, but just know I used Organic Tofu.

I did not use sour cream but if you do, you can use Tofutti Dairy Free Sour Cream to keep it vegan and allergy free. (I use this when making my cheese cake. This is the best and tastes closest to real sour cream.)

With the chocolate chips, I used Enjoy Life Semi-Swee Chocolate Chips:

As always, instead of eggs, I used 2 or 3 bananas, mashed and I also used Olive Oil instead of vegetable.

Finally, for the frosting I simply used the Betty Crocker Rich and Creamy Frosting (I can’t find the exact one I use but it’s dairy free – very difficult to find) I’ve used this one before as my daughter has never had any adverse reactions to it.

Try it out and let me know what you think. Whether you do my version of it or original recipe tell me if it’s the best you’ve ever tasted.