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Vegan Double Chocolate Cake

Written by Caroline DiNicola Fawley
Vegan Double Chocolate Cake

This chocolate cake is gluten-free, vegan, whole-food, plant-based, oil-free, refined-sugar free and absolutely delicious! 

Prep time: 15 minutes 

Bake time: 25 minutes

Servings: 10 servings

Ingredients:  

Cake:
1 cup of brown rice flour
1/2 cup of coconut flour
1/2 cup of cacao powder
3/4 cup of date sugar
1 teaspoon of baking soda
1/2 teaspoon of sea salt
3 Tablespoons of peanut butter
2 Tablespoons of non-dairy milk
1/2 a cup of MamaSezz Strong Heart Beets or cooked blended beets
1 cup of water (or more) 
1 teaspoon of apple cider vinegar  
Icing:
1 avocado
1/4 cup of cacao powder
1/4 cup of maple or date syrup 

 

Cooking Instructions: 

Preheat oven...

350 degrees (F)

 

Mix... 

Wet ingredients together

 

Then mix...

dry ingredients together 

 

Then mix...

Wet and dry mixtures until blended 

 

Pour...

into a parchment paper-lined baking pan 

 

Bake...

for 25 minutes and let cool

 

Mash and whisk...

icing ingredients until smooth, then ice cake

  

Use the code: CHEF to get 10% off MamaSezz Meals

 

By Caroline DiNicola Fawley

Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies

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