A couple months ago, the designer and kiddos made me a delish chocolate cake for my birthday. It was a first for the designer to make a healthy-from-scratch-cake and it was a total success. 🙂 Perfectly moist, rich and just plain yummy. He wanted to make it again for the explorer. Happily it was just as wonderful, needs to be recorded and shared. 🙂
1 cup raw sugar (blend to a powder)
1 3/4 cup whole wheat flour (blended wheat berries)
3/4 cup organic cocoa powder
1 1/2 tsp baking powdre
1 1/2 tsp baking soda
1 tsp salt
1 cup almond milk
1/2 cup coconut oil
2 tsp vanilla extract
1 cup boiling water
- Grease 2 9″ round or square pans with coconut oil. Preheat oven to 350 degrees.
- In a mixer, combine the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, coconut oil and vanilla. Mix for 2 minutes on medium speed. Stir in boiling water. Batter will be very runny.
- Pour batter evenly into pans and bake for 30-35 minutes. Cool pans for 10 minutes. Flip onto a wire rack to cool completely before adding frosting.
1 1/2 cup powdered sugar (blended raw sugar)
2-3 tbs almond milk
2 tbs cocoa
1 tsp vanilla
Do you have a favorite chocolate cake? I’d love to hear all about it! xoxo ~ katrina