This chocolate cake will solve every problem;-) I always say, chocolate makes everything better. But seriously, this is a cake you can eat and not feel guilty about. It is full of good fats, super foods and natural sugar, and the best part is, it takes less than an hour to prepare. Here we go!
Ingredients
1 1/2 tablespoons ground flaxseed mixed with 4 tablespoons water(set aside for 15 minutes, this is your egg substitute)
1/4 cup melted coconut oil
1/4 – 1/2 cup maple syrup(I use 1/4 cup)
2 medium ripe bananas mashed till lump free
1 1/4 cups unsweetened almond milk
1/2 teaspoon himalayan pink salt
2 1/2 teaspoon baking soda
1/4 cup cocoa powder
1 1/4 cup almond flour
1/2 cup brown rice flour
Raspberry Frosting
1 can of coconut milk (not light). Refrigerate overnight, open the can, drain the water and scoop out the hardened coconut cream
1 -2 tablespoons maple syrup
1 1/2 – 2 cups blended raspberries (I had just under a cup, that is why my frosting is light. It was still scrumptious!)
Mix everything together and put aside
Instructions
Preheat oven to 350
You can grease 2 pans of similar size or I have been using silicone containers (game changer!)
Wet ingredients – mix the flaxseed egg, melted coconut oil and maple syrup together
Mix the banana and almond milk together and add to the first wet bowl
Dry ingredients – in a separate container mix the salt, baking soda, cacoa, almond flour and rice flour
Add the dry ingredients to the wet ingredients and mix well
Split the mixture between 2 even size pans
Bake for 35 – 45 minutes (depends on the oven) until a knife comes of the centre of each cake clean. Dont overcook
Let the cake sit for 10 minutes
lather the frosting on top of the first cake, then put the 2nd cake on top and lather the top of the cake. You can also do the sides.
Enjoy!! We did not want it to end, so had little pieces to make it last a whole 5 days! Honestly, the BEST!
