GRAIN-FREE, DAIRY-FREE CHOCOLATE CAKE YOU WON'T BELIEVE

First we shared Sweet Laurel’s two-ingredient ice cream. Today we’re introducing you to the two adorable founders. And now this – the chocolate cake that changes everything.

A few weeks ago, we spent an afternoon drooling in Jenni Kayne’s kitchen along with a few of our favorite ladies. We passed around bowls of ganache and dipped into chocolate cake batter – everything grain, refined sugar, dairy, and fake-ingredient free. Head on over to meet Laurel and Claire of the brand new Sweet Laurel baking company, then come right back and begin your plans to make this cake immediately!

Once you have some of these healthy staples on hand in your pantry, you’ll be surprised at how simple it is to reform your baking traditions! Keep the birthday cakes, lose the unhealthful ingredients! We can’t wait to hear about your adventures trying out this recipe. Please come on back and tell us how it goes…

INGREDIENTS:

• For the cake:
• 2 cups blanched almond flour
• ¼ cup unsweetened cocoa powder
• ½ tsp baking soda
• ½ tsp Himalayan pink salt
• 2 eggs
• 2/3 cup maple syrup
• 1/3 cup water
• 1 Tbsp vanilla

For the vegan chocolate ganache:

• 4 oz unsweetened baking chocolate
• 4 Tbsp coconut oil
• 4 Tbsp maple syrup
• ½ cup almond butter
• ¼ cup almond milk or coconut milk

DIRECTIONS:

1. For the cake:
2. Preheat oven to 350. Grease two 6-inch round cake pans with coconut oil. Mix almond flour, cocoa, baking soda and salt in a medium-sized bowl. In another bowl, whisk together the eggs, maple syrup, water and vanilla. Pour the wet ingredients into the dry ingredients. Stir to incorporate. Pour batter into prepared pans. Bake 25 minutes, or until toothpick inserted comes out clean.
3. ....................................

for full recipes please see : thechalkboardmag.com

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