2 tablespoons ground flax seed mixed with 6 tablespoons water
1 teaspoon baking soda
1 teaspoon vinegar
3 tablespoons cocoa powder
1 teaspoon salt
2 cups flour
1 container vanilla Greek yogurt (I used the 0% fat kind)
2 ounces water
Instructions
Preheat the oven to 350 degrees. As it heats, dump the sugar and butter into a mixing bowl and beat on medium speed until the mixture is light, fluffy, and just a little bit grainy.
Add in the ground flax seed-water combination. It acts as a binder in place of eggs. Mix until it's thoroughly combined, then, in a small cup, combine the baking soda and vinegar. As it starts to bubble and foam (that's a good thing), dump it into the mixing bowl, along with the cocoa powder and salt. Stir everything until it's just combined.
Add 1 cup flour to the batter, stirring it in, then the container of Greek yogurt. Then mix in the rest of the flour and the water.
Pour onto a baking sheet that has sides (to prevent spillover), filling the pan no more than halfway up. (Again, to avoid spillover.) Pop it in the oven for 9-11 minutes. Turn off the oven and let the cake cool.
Once cooled, take your favorite cookie cutters and cut out chunks of cake. You can enjoy them as-is, or you can cut out two of each shape and sandwich them around a little ice cream. Life is better that way.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/06/04/green-velvet-greek-yogurt-cake-tops/