by Lynnette Marie, Author of Fuel for the Body
INGREDIENTS:
- 1 C. Teff or Brown Rice Flour
- 4 Tbl. Raw Cacao powder
- 1/4 tsp. Real Salt,
- 3/4 tsp. Bkg. Pwdr,
- 1/4 tsp. Bkg. Soda
- 3/4 C. Coconut sugar
- 5 Tbl. Chia Seeds
- 1/4 C. Coconut Oil,
- 1 Ripe Avocado Mashed
- 1 1/4 C. Water
- 1/4 C. coconut milk
- 1 tsp. Almond or Orange Extract
- 3 oz. cacao mixture (5 Tbl. Raw cacao powder with 1/3 cup of cacao butter melted together)
DIRECTIONS:
1. Mix all ingredients together until smooth except for the 3 oz. cacao mixture…you add this to the already mixed batter. Batter will be thick as the Chia Seeds take up the liquids.
2. Bake for 25 – 30 mins. at 350.
3. Let cool in fridge, then top with vegan icing below.
Vegan Icing:
- 3 oz. Vegan choc. chips
- 2-3 Tbl. coconut milk
- 1Tbl. coconut sugar
- 2 Tbl. Raw Cacao Pwdr.
- 2 Tbl. Honey or Brown Rice Syrup
- 3/4 Ripe Avocado Mashed
- 3 Tbl. Coconut Oil.
1. Melt chocolate chips with coconut oil then add milk. Mix well and add remaining ingredients.
2. Mix well, let stand 5 to 10 mins, then frost on cooled chocolate cake. Oh, so MOIST and yummy.
3. Keep in fridge for extra moistness.
EAT & ENJOY~