I believe good things come from chocolate cake. I mean, some of my best ideas have transpired whilst enjoying a slice at 2 am. Whether it’s a forgotten fact about snake bites, or the answer to a physics problem — chocolate cake is rather awesome.
The only downside to chocolate cake is that apparently some Eeyore of the world decided you shouldn’t eat it that often.
I don’t like that idea.
If I want chocolate cake every day, by golly, I’m going to have chocolate cake every day. There’s not a logical reason not too. Some days you eat salads and go to the gym, and some days you eat chocolate cake for breakfast and refuse to put on pants; it’s called balance. And finding balance makes you really happy.
I also like eating healthy things, which is why this cake is so wonderful. It’s gluten and refined sugar free, thus creating a fantastic excuse to eat it for breakfast. : D
- 1 Tbsp. flax meal + 3 tbsp water
- 1 c. almond milk
- ½ c. stevia
- 2 Tbsp. melted coconut oil
- ⅓ c. cocoa powder
- 1 + ¾ c. gluten free flour
- 1 Tbsp. baking powder
- Frosting:
- ¼ c. coconut oil
- ⅔ c. cocoa powder
- 4 Tbsp. coconut nectar
- Preheat oven to 350 F.
- In a small bowl, whisk flax meal and water and set aside.
- In a bowl, whisk almond milk, stevia, and oil.
- Pour flax 'egg' in and mix.
- In another bowl, whisk together the cocoa powder, flour, and baking powder.
- Combine with wet ingredients.
- Pour into a greased 6" cake pan and bake for 15 - 20 minutes, until a toothpick inserted in the center comes out clean.
- To make the frosting, combine the oil, cocoa powder, and nectar until smooth.
- Spread over cooled cake and top with any additional toppings such as fruit, nuts, or seeds.
Much Love,
Katherine Marie
“There is neither Jew nor Gentile, neither slave nor free, nor is there male and female, for you are all one in Christ Jesus.”
Galatians 3:28
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