Replenish Chocolate Cake
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 cup coconut sugar
- 1 tsp baking soda
- 2/3 cup cocoa powder
- 1 scoop Kissed Earth Replenish Vanilla
- pinch of salt
- 2 eggs, room temperature
- 1 cup almond milk or plant based milk of your choice
- 1/3 cup coconut oil, melted
- 1 tbsp apple cider vinegar
- 1/2 cup boiling water
Ganache Frosting
- 1 cups dates, pitted
- 1/2 cup boiling water
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
Method
- Preheat oven to 180°C and prepare a 9inch cake pan
- In a large bowl whisk together almond flour, coconut flour, coconut sugar, baking soda, cocoa powder and KE protein powder. Set aside
- In another bowl, whisk together eggs, coconut oil and apple cider vinegar. Then add almond milk.
- Slowly add the dry ingredients into the wet mixture, mix and then add the boiling water until the mixture is all combined.
- Pour batter into the prepared pan and bake in the oven for 35-45 minutes or until a skewer comes out clean when inserted.
- Let cake cool in the pan for 15 minutes before placing on wire rack
- While the cake is baking, prepare the chocolate frosting. Soak dates with boiling water for about 15 minutes.
- Place dates along with water and blend until smooth. Add cocoa powder and vanilla extract and continue to blend.
- Set ganache frosting aside, or place in the fridge if it’s a hot day.
- Once the cake has cooled down, spread the frosting generously over the cake and serve!