We had a lot of fun sharing our center and 5 year birthday celebration with everyone last Thursday. The Sacramento Chamber came out for a ribbon cutting, we gave away discounted Gala tickets, a giveaway basket with goodies from Bywater Hollow Lavendar Farm and Rebecca Katz‘s Cancer Fighting Kitchen book, and eat a delicious chocolate cake made without sugar nor flour!
So, by popular request, Brook has agreed to share her recipe with the community at Wellness Within. Feel good and eat your cake too!
It may not sound delicious to have a sugar-free and flour-free cake, but this one is…sweet dates, moist almond flour, and of course – chocolate!
2 cups almond flour
¼ cup unsweetened cocoa powder or raw cacao powder
½ tsp sea salt
½ tsp baking soda
1 cup date paste
1 tb vanilla extract
Grease cake pan with coconut oil or butter. Preheat oven to 350 degrees F.
In a large bowl combine almond flour, cacao powder, salt, and baking soda.
In another bowl combine the date paste, eggs, and vanilla extract.
Stir the wet ingredients into the dry ingredients until thoroughly combined.
Scoop the batter into the prepared cake pan.
Bake for 35 miutes, until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 1 hour. Eat as is or frost with your frosting of choice.
This cake freezes well. Cut into serving sizes and store for a quick treat. Let defrost before enjoying again.
*vegan option: use 2 tb ground flax seeds mixed with 6 tb water.
1 cup date paste
1/4 cup unrefined coconut oil
1/4 cup raw cacao powder
Blend all ingredients in a blender until smooth and creamy.
Also delicious to dip bananas and strawberries in, spread on toast and pancakes…I’m sure that if you love chocolate, you will have no problems finding ways to use this frosting!
Recipes from SweetShine’s No Sugar Required ebook.