“She asked me for the third time this week: ‘Bake a cake with me.’ Honestly? I completely understand her. Her routine has been disrupted, she’s spending too much time at home, and besides — there’s nothing quite like the smell of something sweet baking.
Shai, my niece, who is almost exactly like I was as a child, has been calling me every morning this past week just looking for something to do. With me, with her parents or by herself — it doesn’t matter. The main thing is to find something fun. And piping chocolate? That always brings smiles.
Sometimes it seems to me that home baking is children’s favorite activity. Let them mix and whisk, pour chocolate over a cake or sprinkle candy on top, and within seconds you’ll see how much fun it can be — and how many memories you’re creating together. The kind they’ll remind you of years later with a big smile. Yes, it can get a little messy, but while the cake is in the oven you can clean up together. That’s another shared activity.
This time I’m sharing two sweet desserts that are fun to make — and eat — with kids. You’ll find a vegan chocolate cake that is incredibly soft and very easy to prepare. It can also be made with gluten-free all-purpose flour (there are many types available in supermarkets). Notice that it contains very few common allergens, so it’s also great for kindergarten or school parties — which I hope will soon return to normal.
There are also brownie fingers that are especially fun to decorate. Give the kids a variety of toppings and ask them to decorate each finger individually — it’s easily an hour of enjoyable activity.
Chocolate cake for kids (and kids at heart)
What you need:
1 can (400 ml) coconut cream
1/2 cup sunflower oil or olive oil
1/4 cup coconut oil
1 tablespoon 5% vinegar or lemon juice — do not skip
2/3 cup (140 g) white sugar
1 1/2 cups (210 g) self-rising flour
3/4 teaspoon baking soda
1/2 cup (70 g) high-quality cocoa powder
For the topping:
100 g dark or milk chocolate
1/2 cup (120 ml) coconut cream
2 tablespoons maple syrup
Instructions:
- In a large bowl whisk together the coconut cream, both oils, vinegar and sugar.
- Add the flour, baking soda and cocoa powder and whisk until the dry ingredients are incorporated.
- Transfer to a well-greased 20×30 cm baking pan and bake in a preheated oven at 170°C (340°F) for 40–45 minutes, until the cake is set, slightly cracked and a toothpick inserted in the center comes out with moist crumbs.
- Meanwhile, melt the chocolate with the coconut cream and maple syrup in the microwave until smooth and glossy.
- Pour the chocolate sauce over the finished cake and allow it to cool.
- Sprinkle with colorful candies and slice.
Chocolate brownie fingers
What you need:
200 g dark chocolate
140 g butter
3/4 cup (150 g) white sugar
3 large eggs
3/4 cup (110 g) white flour
Chocolate topping:
150 g dark or milk chocolate
1/2 cup (125 ml) heavy cream (38%) or coconut cream
For decoration (optional):
Colorful sprinkles
Crushed chocolate wafer bars
Shredded coconut
Chopped nuts
Instructions:
- Preheat the oven to 165°C (330°F).
- In a microwave-safe bowl melt the chocolate and butter until smooth and glossy. You can also melt them in a saucepan over low heat, stirring constantly so the chocolate doesn’t burn. Remove from heat and mix well.
- Add the sugar and whisk until incorporated.
- Add the eggs one at a time, whisking after each addition.
- Add the flour and mix well.
- Grease a 20×20 cm pan for thicker brownies or a 20×30 cm pan for thinner ones, and line the bottom with parchment paper for easy removal.
- Pour in the batter and bake for about 25 minutes, until the edges are firm and the center is slightly soft but set.
- Chill in the refrigerator for about an hour, until the brownies are completely firm. This step is important so they can be cut into fingers before topping.
- Prepare the topping: heat the cream until just before boiling and pour it over the chocolate. Wait about 30 seconds, then stir until smooth.
- Remove the brownies onto a cutting board lined with parchment paper and cut into fingers of any size you like. You can also cut them in the pan — just be careful not to scratch it.
- Pour the chocolate topping over the brownies and spread gently with a spatula or knife.
- Sprinkle with colorful candies or any toppings you like and store in the refrigerator until serving.