Posted in rachel's recipes on May 05,2016
It’s Cinco de Mayo, and while everyone is getting excited for tequila, margaritas, chips, salsa, and tacos, I’m over here eating forks full of spicy chocolate cake, in celebration of course.
This is a take on my staple protein brownie/cake, with a kick. I promise it’s super easy and so worth the effort!
for the cake
1/2 cup Justin’s almond butter (melted), 2 Tbsp stevia + 1/4 cup coconut palm sugar, 3/4 cup vegan chocolate protein powder (I used Vega Clean protein), 4 heaping Tbsp raw cacao powder, 1/2 tsp vanilla extract, 1/2 tsp sea salt, 1/2 tsp baking soda, 1 tbsp cinnamon, 1/2 tsp cayenne pepper, 2 whole eggs, 3/4 cup unsweetened vanilla coconut milk, 1/2 cup dark chocolate chunks
preheat oven to 350F
Mix almond butter, stevia, coconut palm sugar, eggs, vanilla, and coconut milk until well blended.
In a separate bowl whisk protein powder, cacao powder, cinnamon, cayenne, baking soda and salt. Add dry ingredients to wet ingredients.
Once a creamy brownie batter, mix in chocolate or carob chips.
Grease 9×5 glass pan with coconut oil. Pour batter in. Bake 24 minutes.
for the icing (adapted from veggieprimer.com)
2 medium avocados, peeled and pitted
1/2 cup unsweetened dark cocoa
1 tbsp raw cacao
a little more than 1/2 cup pure maple syrup
2 tbsp melted coconut oil
1/2 tsp vanilla
In blender or food processor: process avocado until smooth, add the dry ingredients and blend, then add wet ingredients and blend until silky smooth.
*okay stored in fridge for a few days
Once cake has cooled, frost it (duh!) and comer!!
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