Chocolate Tea Cake
Chocolate Tea Cake--vegan, gluten free, dairy free. Moist, sweet and delicious.
Servings 8 slices
- 1 cup gluten free flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 4 oz organic applesauce
- 1/2 cup cocoa or cacao powder
- 1/8 cup coconut oil
- 1/4 cup coconut sugar
- 1 tsp vanilla
- 1 cup finely shredded yellow squash or zucchini
- Coconut oil for loaf pan
Persimmon and Choc Chip Topping
- 1 ripe persimmon for topping
- 1 tbsp vegan choc chips for topping
Mix all ingredients with wooden spoon
Use coconut oil to grease bottom and sides of loaf pan, 9x5
Bake at 350 for 30 minutes
Blend very ripe persimmon in small blender like Magic Bullet until smooth. (Not vitamix as it will stick to bottom)
Spread persimmon on top of chocolate cake. It will become somewhat gel like.
Sprinkle with vegan chips.
Serving: 1g | Calories: 323kcal