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
2 eggs
1 cup almond milk
1/2 cup coconut oil
2 tsp vanilla extract
1 cup boiling water

1. Grease 2 9″ round or square pans with coconut oil.  Preheat oven to 350 degrees.
2. 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.
3. 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