So I went on a search for a no oil, no sugar chocolate cake. As you can see from my last post I discovered Chocolate Covered Katie and also found a chocolate cake on her site, 100 Calorie Chocolate Cake. However, I didn't have all of the ingredients, so this is the version I made.
- 1 cup spelt flour or white flour
- 6 tbl unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbl stevia syrup or 1/4 tsp stevia powder
- 1/4 cup pumpkin puree
- 2 tbl apple cider vinegar
- 1 cup plant based milk
- 1/4 cup almond butter or peanut butter
- 2 tsp pure vanilla extract
Pre-heat oven to 350 degrees. Combine dry ingredients in small bowl and wet ingredients in larger bowl. Then combine dry ingredients with wet ingredients with a whisk. Be sure not to over mix. I sprayed my 9" pan with some Pam with flour. There is no need to spray too far up the pan because it won't rise that much. Pour your batter into the pan and try to level the batter as much as possible with an offset spatula. Bake for 25 minutes. (I did not preheat my oven but actually put it in my NuWave oven for 25 minutes)
When I saw it didn't rise all that much and actually made a small cake, I then started to make another batch. So I then had two layers.
Let your cake cool. Katie does say in her recipe that its better if you let it sit and don't eat it right away. I agree with her. Also, do not overcook it. Just bake it 25 minutes and take it out. If you decide to test it with a toothpick or knife, it might come out looking like it needs more time, but I doubt it does. The crust looked a little hard on the outside and I was worried it might not be that great, but I just let it sit.
I let the two cakes cool on a wire rack and then several hours later made my icing. As the cakes were cooling though you'll want to get your cashews for the icing and the dates and let them soak in hot water.
- 1 cup cashews (whole or pieces)
- 4 medjool dates, pitted and cut into pieces
In a small bowl put the cashews and dates together and add hot water, just enough to barely cover. Let sit for one hour.
- 1 ounce cocoa powder
- 1-2 tbl coconut butter (optional)
- 1 tsp vanilla
When ready to make your icing, use a slotted spoon to spoon cashews and dates into your blender, keeping the water they soaked in. Then add your cocoa, coconut butter and vanilla to the blender. Add 1/4 to 1/2 of the water from the cashews and dates. Blend. If you need more water, add more of the water you reserved. It's better to add a little at a time then to add too much. I ended up adding all the date water to the blender. Finish blending till it because very smooth.
This icing was just enough for the two layers but my husband would have liked to have a little more icing so you might want to half the above recipe and make more. It's up to you depending on how much icing you like.
I did not refrigerate the cake until after it was eaten a couple hours later. I thought it did fine sitting for a couple hours. When we finally cut the cake it was moist and delicious!
Enjoy!!
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