One of our patients gave us this recipe for Vegan Chocolate Cake that she loves. We hope you enjoy it too!

Vegan Chocolate Cake

2 cups brown five flour or sorghum flour
1/2 cup tapioca flour
3/4 cup unsweetened cocoa powder
1.5 teaspoons baking soda
1.5 teaspoons xanthan gum or guar gum or 1/4 ground chia seeds.
1/2 spoon sea salt
1.5 cups boiling water
1 cup prunes
1/2-3/4 cup virgin coconut oil (depends on how thick you want it)
1 cup maple syrup or agave nectar
2 T. apple cider vinegar
1 T. vanilla

Preheat oven to 350 degrees F. Grease two 9-inch cake pans.
In a medium sized bowl place the brown rice flout, tapioca flour, cocoa powder, baking soda, xanthan gum and sea salt; mix together well with a fork or wire whisk.
Place the prunes in a small bowl and pour the boiling water over them (if using chia seeds – add them in here). Let stand for about 10 minutes.
Place the prunes and water into a blender or Vita-Mix and add the coconut oil, maple syrup, water, apple cider vinegar, and vanilla. Blend until very smooth. Pour the wet ingredients into the dry and mix well, though be careful to not over mix.
Immediately pour batter into prepared pans. Bake for about 25 minutes. Let stand for a few minutes in the pan and then gently invert onto a wire rack to cool. Let cool completely before frosting.

Sugar-Free Vegan Frosting



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