This recipe is my newest favorite. I actually might prefer it over normal chocolate cake. It seems strange that it would taste so delicious, but it does! You must try this one. I tested it on several people including our entire church on Wednesday night. It was approved by adults and kids! This one came out of an accident one night when I was craving something bread like. I made a german pancake, but decided to add a twist and try my newest ingredient, carob powder. This wonderfully delicious cake was born! It was love at first bite!
Chocolate Cake Wannabe
1/3 cup organic raw coconut oil (melted)
6 farm fresh organic eggs (room temperature)
3/4 cup organic almond milk
1 tsp alcohol free vanilla extract
1/3-1/2 cup raw organic honey (melted)
1/2 tsp cinnamon
1/2 cup organic carob powder
2 tsp aluminum free baking soda
2 tsp stevia powder
1/3 cup brown rice flour
1/4 cup sweet sorghum flour
1/4 cup coconut flour
2 tbs butter
Preheat oven to 325 degrees. Add 2 tbs butter to a 9 inch glass baking dish. Place in oven until butter is melted and bubbly. Meanwhile mix the coconut oil, eggs, almond milk, vanilla, and honey on medium. Reduce to low speed and keep mixing while preparing the dry ingredients. Add dry ingredients to mixer slowly and mix well after each addition. Pour into glass dish. Bake for 40-45 minutes or until the center of cake does not jiggle when the pan is moved. Ice with Honey-Carob frosting.
Honey-Carob Frosting
1/4 cup coconut oil
1/4 cup honey
1/4 cup carob powder
2-4 tbs almond milk
Add all ingredients to saucepan. Cook over medium heat stirring continually. Simmer until frosting is slightly thickened. It should be slightly runny, but like frosting when cooled. Pour over cooled cake. Top with chopped walnuts.
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