Friday, March 9, 2012
The Accidental Chocolate Cake (grain-free, dairy-free)
A few weeks ago, the night before Valentine's Day, my daughters asked me to make cupcakes and frosting to give out to their friends at school. I had an idea to make a healthy frosting using almond butter and coconut oil. Thinking that I needed to chill the frosting for a while before spreading it onto the cupcakes, I made it first. A few hours later I took it out of the refrigerator to whip up into what I thought would be this beautiful, light, and fluffy frosting. For a second it did look like that, and then the oil began separating. My girls tried it and said it tasted good, like brownies, and that I should bake it! I was so busy that night that I didn't have time so I got to it the next morning, Valentine's Day. I decided to add 2 eggs and put it in the oven....and voila....a beautiful, moist, tender chocolate cake emerged!
I took photos of it that day, what you see here, and planned on testing it one more time before posting it. We then took a trip to visit family for nearly two weeks. I tested it there and everyone loved it. My dad said I should call it "the accidental chocolate cake!" I've been so busy finishing our new cookbook that I have not had much time to post to our blog. Over the next month I have a few guest posts scheduled. After the book is done, I'll be back. In the meantime, enjoy this yummy cake!
Chocolate Almond Butter Cake
Serve this cake with a dollop of coconut cream (the top layer of a refrigerated can of coconut milk) and fresh berries if desired. I think you could also double the recipe and bake it in two 9-inch cake pans for a layered cake.
1 cup creamy roasted almond butter
2 large organic eggs
1/3 cup melted coconut oil
1/3 cup maple syrup
1/4 cup raw cacao powder
2 teaspoons vanilla
1/2 teaspoon almond flavoring
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Preheat oven to 350 degrees F. Lightly grease an 8 x 8-inch pan with coconut oil.
Place all ingredients into a food processor fitted with the "s" blade and process until combined. Pour into the pan and spread out evenly. Bake for about 30 minutes. Cool, slice, and serve. Source: www.NourishingMeals.com
This post is linked to Shirley's GFE Virtual Gluten Free Support Group. Please follow the link to read about her monthly online support group and to check out other linked recipes!
More Healthy Dessert Recipes:
Pumpkin Cupcakes with Sweet Potato Frosting
Banana Coconut Cookies
Mango Coconut Pudding