This cake can be eaten every day. It can be eaten for breakfast! There is no refined sugar, dairy, gluten, it's high in fibre, low in glycemic index, and easy!
Ingredients
1/3 cup
Cocoa powder, unsweetened
(ideally not Dutch Process but anything works)
Oat Milk, Minor Figures Dairy
(Any milk or alt milk will work)
1 can(s) (13.5 oz)
Coconut milk, sweetened
(Full Fat is key)
1 tbsp
Maple syrup, pure
1/2 tsp
Vanilla extract, pure
Instructions
DIRECTIONS FOR THE CAKE 1. Preheat the oven to 300 degrees. 2. Coconut butter a deep 9-inch round cake pan and line the bottom with parchment paper. Coconut Butter the paper and dust it with cocoa powder. 4. Melt the chocolate with the cocoa, coconut butter, oil, and water over a double boiler on medium, stirring until smooth. Remove from the heat and whisk in the maple syrup. 5. Cool completely, then whisk in the eggs, one at a time. 7. Combine the flour, baking powder, and salt, and whisk into the chocolate mixture. Shake the oat milk well, measure, and stir that in. 9. Pour the batter into the pan and bake on the middle shelf of the oven for about 45-60 minutes or until a toothpick comes out clean. 11. Cool on a rack for 10 minutes, then turn out, peel the parchment from the bottom, and allow to cool completely.
For the Frosting * Add just the solidified parts of the can of coconut milk to a stand mixed or hand held and whip until peaks form. Then slowly add vanilla extract and maple syrup. Careful, too much liquid can make it too runny.
Notes:
This cake recipe has been adapted by Ruth Reichl's Jewelled Chocolate Cake
