Here is the recipe for the chocolate cake I made in S2E21:
You will need:
1/2 C Coconut Oil
1/4 C Date Sugar
1/4 C Coconut Sugar
1 Egg (Or Chia Egg)
1/2 Milk (Sunflower, coconut, almond, etc)
2 tsp Vanilla Extract
2 C Flour Blend (1/2 C Ground Sunflower Seeds, 1/2 C Coconut Flour, 1/2 C Ground Pumpkin Seeds, 1/4 C Maca Powder, 1/4 C Lucuma Powder)
1/4 C Cacao Powder
1/4 C Carob Powder
3/4 tsp Baking Soda (Aluminum Free)
3/4 tsp Real Salt
3/4 C Hot Brewed Chicory Root Tea
1 TB Raw Apple Cider Vinegar
Preheat oven to 325 Degrees. Grease 12 cupcake moulds with coconut oil or line with papers.
Combine the flour, salt, baking soda, cacao powder and carob in a large bowl.
In a separate bowl, mix egg, sugars, vanilla, ACV, & milk until smooth.
Add wet to dry ingredients and mix – add in hot chicory brew and continue to stir until smooth.
Distribute batter evenly in cupcake tray. Bake for 25-30 minutes or until a toothpick inserted into a cake comes out clean.
Top with chilled full fat canned coconut milk.