Chocolate Cake
Everyone needs cake!
This basic yet rich recipe will fill any craving and then some! I have adapted the recipe from ambitious kitchen. You can literally eat this cake plain. It’s that good but I like to frost it.
- 14 oz can of coconut cream or coconut milk
- 1 1/2 cup Enjoy Life Mini Chocolate Chips
- 4 eggs
- 1 1/2 cup pure maple syrup
- 1 cup almond milk
- 3/4 extra light olive oil
- 1 tbsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 3 cup almond flour
- 3/4 quality cacao powder
- 1/4 cup coconut flour
- 2 tsp baking soda
- 1/2 tsp Real salt
To a saucepan add the following ingredients.
14 oz can of coconut cream or coconut milk
1 1/2 C Enjoy Life Mini Chocolate Chips
Melt over medium heat until it low boils. Remove from heat and pour into a glass bowl. Allow to cool for about an hour. Then cover to harden in the fridge overnight or at least 6 hours. The hardening time needed is the only downfall to this recipe.
To a large mixing bowl add the following wet ingredients and mix well.
4 eggs
1 1/2 C pure maple syrup
1 C almond milk
3/4 extra light olive oil
1 T pure vanilla extract
1 T apple cider vinegar
3 C almond flour
3/4 quality cacao powder
1/4 C coconut flour
2 t baking soda
1/2 t Real salt
I like to use a hand mixer for this part to really get it smooth.
Line a 9×13 pan with parchment paper and spray with cooking spray. Carefully pour your cake mix in and bake for 50 min at 350 degrees.
When you are ready to frost your cake use a hand mixer to blend and fluff up your frosting from the fridge. I always start blending on low speed then increase to high. Mix until smooth and creamy. Use right away on your cake.
Place frosted cake in the refrigerator to cool. This cake is best eaten cold. It’s rich and creamy texture is amplified by cold temperature. Room temperature you can taste the notes of coconut and I am not a fan.
I always freeze some too. Thaws quickly on the counter.