Chocolate Tea Cake With Whipped Persimmon. I made this chocolate cake purposefully small, so it could be a treat, without being high in calories and sugar. It turned out perfectly--chocolate with a light sweetness, low in carbs and hidden nutrition with yellow squash. The Urban Dictionary defines Tea Cake as: " pastry, bread, or cake traditionally served with afternoon tea, that can be eaten with the fingers." By all means, let them eat cake...with their fingers. Vegan, gluten free and dairy free.

Recipe

Chocolate Tea Cake

Alkaline Recipes

Chocolate Tea Cake--vegan, gluten free, dairy free. Moist, sweet and delicious.

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Servings 8 slices

Calories/serving 323 kcal

Ingredients

Cake

1 cup gluten free flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt
4 oz organic applesauce
½ cup cocoa or cacao powder
⅛ cup coconut oil
¼ cup coconut sugar
1 teaspoon 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 tablespoon vegan choc chips for topping

Instructions

Cake

Mix all ingredients with wooden spoon
Use coconut oil to grease bottom and sides of loaf pan, 9x5
Bake at 350 for 30 minutes

Persimmon

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.