This incredible cake recipe is actually an adaptation of the recipe on the back of a can of Hershey's Dark Cocoa Powder. If you like chocolate cake, really moist, dense, rich decadent dark chocolate cake then be warned: this is a dangerous path down which you are about to travel......
Preheat oven to 350 f and line a non-stick 9" cake pan with parchment, spray lightly with oil and flour with oat flour, set aside.
Combine dry ingredients and stir with wire whip:
1 cup sugar
1 cup oat flour
1/2 cup Hershey's dark cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp Ener G egg replacer whipped together in small bowl with
2Tbsp water
Place wet ingredients in mixer:
1/2 cup almond milk
1/4 cup pureed prunes
1/2 tsp vanilla
1 teaspoon chocolate extract
splash of Starbucks coffee liquor if you happen to have it
Egg substitute mixture
Add dry ingredients alternately with 1/2 cup boiling water until incorporated.
Pour into cake pan and bake until center is set, about 30-35 minutes.
Icing:
1/4 cup cocoa powder
1/3 cup powdered sugar
1/4 tsp vanilla
Enough almond milk to make a smooth consistency, about 2 Tablespoons.
No comments:
Post a Comment