2005

Big Momma Freedom Chocolate Cake

Source: Chef2Chef

Makes 9” x 13” cake

Dry:
2 1/2 cups spelt flour
2 cups Sucanat
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt, or to taste
1/2 teaspoon cinnamon powder

Wet:
6 tablespoons safflower oil
2 1/4 cups filtered water
2 tablespoons apple cider vinegar, raw
1 teaspoon vanilla extract, alcohol free

Frosting:
2 cups chocolate chips
12.3 ounces Silken firm tofu or ripe avocado
2 tablespoons maple syrup
1 1/2 teaspoons vanilla extract, alcohol free

Cake:
Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in a small bowl. Add wet to dry and mix well. Pour into a parchment paper lined 9” x 13” baking pan and bake until a toothpick comes out clean, approximately 35 to 40 minutes.

Frosting:
Place chocolate chips in a double boiler on medium heat until chips are melted, stirring frequently. Combine with remaining ingredients and blend or food process until smooth and creamy. Refrigerate until it thickens.

Cool cake before frosting. Garnish with toasted coconut flakes, strawberries, toasted pecans and/or chocolate chips.

Variations:
Replace chocolate chips and cocoa powder with carob chips and carob powder.