Archives for March 2016

Chocolate Cake

Ok, run, don’t walk to get these ingredients asap if you don’t already have them stocked in your pantry!  This is a clean, allergy free moist amazingly delicious chocolate cake!  My friend Tanya made it and after one bite, I was pining for it.  I’ve had the recipe for a week now and have made it twice!  Yep, that’s right, twice already!  haha Not all for me…  we had company over but it’s just too good not to share!  So hurry, make it quick and let me know your thoughts!  Thanks, T, for the nommy recipe!  Love you!

chocolate cake

 

Healthy Chocolate Cake

INGREDIENTS:
2 cups almond milk
2 tsp apple cider vinegar (I use Braggs)
1 cup unsweetened applesauce
1/4 cup of organic pumpkin puree
2/3 cup melted coconut oil
2 tsp pure vanilla extract
2 cups gluten free flour (I use Namaste brand)
1 cup honey (real honey, not the sugar added nasty kind)
1 cup unsweetened cocoa powder (good quality)
2 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt

DIRECTIONS:
Preheat oven to 350 degrees.
Spray (2) 8in cake pans with coconut oil and dust with cocoa powder.
Mix the almond milk and vinegar in a large bowl and let sit for a couple minutes to activate.
Add the coconut oil, applesauce, pumpkin puree and vanilla extract and beat until foamy.
Add the flour, cocoa powder, baking soda, baking powder, salt and honey and use a hand mixer to beat until no large clumps remain.  It should be pretty creamy and pourable.
Divide the batter between the two cake pans.
Bake for 3o minutes or until a toothpick inserted comes out clean.
Let it cool completely before serving.
Serve plain, or with dairy-free ice cream, or with coconut whipped cream.
I eat it with my coffee in the morning.  😉

ENJOY!!!