Chocolate Tea Cake
Chocolate Tea Cake--vegan, gluten free, dairy free. Moist, sweet and delicious.
Servings 8 slices
Calories 323kcal
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.
