Magic Chocolate Cake
Preheat the oven to 350 ºF (175 ºC). Combine the flour, jaggery, salt, baking soda and cocoa powder together in a bowl and stir with a fork, until mixed. Make a well in the center and add the vanilla, almond butter, vinegar, and water. Stir with a fork, until well mixed. Pour into a 9″ × 9″ baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, or until a toothpick inserted in the centre comes out clean.
Cool completely, then frost with chocolate cream frosting (below).
Makes one 9″ cake or 8 cupcakes
Method
Cream all the ingredients in a small bowl, then add enough water to make a thick but spreadable frosting. Add more date paste if needed.
Chocolate Cream Frosting
This is enough if you have doubled the above recipe.
Cream all the ingredients together in a small bowl, then add enough water to make a thick but spreadable frosting. Add more date paste if needed.
Note
This recipe contains jaggery and is not suitable for those who are working on disease reversal.
What is magical about this cake? It contains no egg, no dairy and it is super easy to make. Another gem from Jennifer Raymonds’ ‘The Peaceful Palate’, this recipe never fails. It is decadent, moist, and dangerously delicious. I have found that doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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