Chocolate Layer Cake

My son told me he'd like a chocolate cake with pink icing for his upcoming birthday. As a trial run, I made this double layer chocolate cake with vegan ganache filling and raspberry frosting for our anniversary today. Delectable. The chocolate cake is delicate and moist. The chocolate ganache is sumptuous and rich. The raspberry frosting is sweet and tart and balances beautifully with the chocolate. My husband and I both loved it. My son decided he'd like chocolate cake with chocolate frosting for his birthday instead. Go figure! Happy 8th anniversary, baby.

ingredients:

2 cups hot water
1/4 cup extra virgin coconut oil (organic and unrefined)

1/2 cup coconut sugar
1/2 cup date sugar

1 tbsp vanilla extract
1 tbsp apple cider vinegar


4 tsp egg replacer + 1 cup cool water

1 cup raw cacao

2 tbsp ground vanilla bean

1 tsp sea salt
1/2 tsp stevia powder

 2 1/2 cups almond flour

1/2 cup ground chia seeds

4 tbsp coconut flour

1/2 tsp baking soda

directions:

preheat the oven to 345
prepare your baking tins. I used 2 x 8" silicone square pans and just gave them a once over with coconut oil. For metal pans, use coconut oil as well as parchment.

1. combine the first 2 ingredients. Let them sit for a few minutes until the coconut oil melts.
2. Add the rest of the ingredients in the order listed.
3. divide into your pans. Makes 3 small round layers, 2 eight inch square layers, or 24 small cakes
4. bake at 345 for 1 hour in the upper half of the oven
5. allow to cool at least a little before removing from the pan. Cakes will be more delicate than traditional flour cakes.

When cool, fill with vegan ganache and frost with raspberry frosting!!

Raspberry Frosting

Chocolate ganache filling