Did someone say VEGAN?? Sure did. And did she put sprinkles on top?? Oh, yes, she did 🙂

The Baking Fairy is really speaking my language with this recipe. While I am not a practicing vegan, I have a huge amount of respect for every person who is. I’d like to think of myself as a future vegan. Currently, I’m mostly Plant Based Whole Food, but come on – my heart is shaped like a bundtcake, so we know I make exceptions.

The ingredients are pretty genius, with everything being in your typical baker’s pantry, and no creepy substitutions. I’ll send you over to The Baking Fairy for the full recipe and instructions, but here’s the list of what you’ll need to have on hand for this festive gem:

The Cake:

• 2½ cups all-purpose flour
• 2 cups white granulated sugar
• 1 cup cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened nondairy milk
• 1 cup water
• ⅔ cup vegetable oil
• 4 tbsp white vinegar
• 1 tbsp vanilla extract

The glaze:

• ½ cup unsweetened canned coconut milk (or other nondairy milk)
• 1 cup vegan chocolate chips
• sprinkles, for topping

See what I mean? Genius.