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A Healthier Birthday Cake

Nutrition per serving    (USDA % daily values)
CAL
420
FAT
46%
CHOL
0%
SOD
60%
Uploaded by: Sophie MacKenzie

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Ingredients for 12 servings

chocolate cake Base

Recipe:

Dry: 1 1/2 Cups light spelt flour

4 Tbsp cocoa powder

1/2 tsp sea salt

1 tsp baking soda

2 tsp baking powder

Wet: 3/4 Cup of maple syrup

2 tsp vanilla

1 tsp apple cider vinegar

6 Tbsp. coconut oil, melted

3/4 Cup water

chocolate Fudge Filling

Adapted from the Rawtarian

Recipe:

1 Cup dates, soaked for 30 min

1/4 Cup cocoa powder

1 Tbsp coconut oil

4- 6 Tbsp Reserved soaking water from dates

1 tsp vanilla

Pinch of Sea salt

Vanilla coconut cream

Recipe:

1 Can Organic full fat coconut milk

1 tsp vanilla extract, vanilla powder, or vanilla bean (scraped)

1 Tbsp maple syrup.

Preparation

1.

cake-Procedure: Pre heat the oven to 180 C or 350 F. Grease and flour a 8" spring form pan and set aside. Combine dry ingredient together on a bowl. I find it helpful to sift in the cocoa, baking powder, and baking soda so that there are no lumps. Mix the dry ingredients until combined. Add wet ingredients to the dry ingredients and mix until combined. Pour mixture into prepaid pan and bake for 25-35 minutes or until the top of the cake springs back when lightly touched. Let the cake cool in the pan.

2.

filling-Procedure: Soak dates in hot water for 30 minutes. After they have become soft, drain the dates but keep the soaking water. Combine the dates, cocoa powder, coconut oil, salt, and 4 Tbsp of the soaking liquid in a blender. Puree until the mixture is silky smooth, this may take some time. Add more soaking liquid as needed to achieved a spreadable filling. I used about 6 Tbsp but you may need more of less. I wouldn't recommend using more than 8 Tbsp as that might make the filling too runny.

3.

Vanilla Coconut Cream- Procedure: Place the can of coconut milk in the refrigerator for several hours to chill (to not put it in the freezer, I made is mistake once and it wasn't pretty). Once the coconut milk has chilled, spoon the creamy white coconut cream from the top, leaving the milky water stuff behind (keep the water for smoothies, baking, or soup/curry). Beat the coconut cream with an electric beater until soft peaks form. Add the vanilla and maple syrup and continue to whip. Once it has reached whipped cream like consistency, place in the refrigerator until ready to use. * When choosing your coconut milk take a moment to read the labels. Some brands are full of weird thickeners, gums, and carrageenan. Other brands contain water and coconut flavour! Not even real coconut! If you can, try to buy one that just contains coconut milk, or coconut milk and water.

View instructions at
Sophie MacKenzie

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