Magic Chocolate Cake
What is magical about this cake? It contains no egg, no dairy and it is super easy to make. Another gem from Jennifer Raymonds’ ‘The Peaceful Palate’, this recipe never fails. It is decadent, moist, and dangerously delicious. I have found that doubling the recipe (for both the cake and the frosting) is perfect for a two-layer cake.
- 1½ cups whole wheat flour
- ¾ cup jaggery
- ½ tsp unrefined salt
- 1 tsp baking soda
- 3 tbsp cocoa powder
- 1 tsp pure vanilla extract
- ⅓ cup almond butter
- 1 tbsp distilled white vinegar
- 1 cup cold water
Preheat the oven to 350 ºF (175 ºC). Combine the flour, jaggery, salt, baking soda and cocoa powder together in a bowl and stir with a fork, until mixed. Make a well in the center and add the vanilla, almond butter, vinegar, and water. Stir with a fork, until well mixed. Pour into a 9″ × 9″ baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, or until a toothpick inserted in the centre comes out clean.
Cool completely, then frost with chocolate cream frosting (below).
Makes one 9″ cake or 8 cupcakes
Chocolate Cream Frosting
This is sufficient if you have doubled the above recipe.
Cream all the ingredients together in a small bowl, then add enough water to make a thick but spreadable frosting. Add more date paste if needed.
This recipe contains jaggery and is not suitable for those who are working on disease reversal.