Here is the recipe for the gluten free, low sugar chocolate spice cake I made in Episode 17. This recipe is suitable for celiac disease and can be modified for vegans. This recipe is intended to work with the “Eat Dirt” diet plans.
If you’re looking for a variation with any of these ingredients substituted, please e-mail me! firstname.lastname@example.org
1/2 C Coconut Flour
1/3 C Hemp Seed Protein Powder
1/4 C Lucuma Powder
1/3 C //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=goge0a-20&marketplace=amazon®ion=US&placement=B0019GVBTS&asins=B0019GVBTS&linkId=PH7GEIDVYXYSEEDX&show_border=true&link_opens_in_new_window=true” target=”_blank”>Buckwheat Flour
2 Tb Psyllium Seed Husks
1/4 C Date Sugar
1/4 C Coconut Sugar
1 tsp Baking Soda
1 tsp Ground Cinnamon
3/4 tsp Pink Salt
1/2 tsp Cardamom
1/2 tsp Rosemary Powder (optional)
1/8-1/4 tsp Cloves
1/2 C Melted Coconut Oil
2 tsp Vanilla Extract
1 TB Apple Cider Vinegar
1 egg -OR- 2 TB ground chia seeds plus 1/4 C water
1 C Hot water
Preheat Oven to 350 degrees F. Grease gray non-stick baking pan (8″ Square or Small Bundt) with coconut oil.
Add all dry ingredients to a bowl, mix thoroughly. Add all wet ingredients and mix until smooth.
Transfer the batter to the pan and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.
Serve topped with 1-2 TB of Chilled full fat Canned Coconut Milk.