Birthday Cake
May 10, 2016
My husband and I rarely get away, but we did this past week and returned on the red-eye. We rushed back for my son’s birthday. We were exhausted and spent the day getting the kids to activities, cleaning up and relaxing when we got a moment. A few minutes before we were to head out to celebrate, my son asked so sweetly if we could just spend the night in and have dinner at home. After I said yes, I realized I had no birthday cake as I had not shopped yet. I searched my pantry and came up with a really good chocolate cake that we topped with homemade vegan chocolate ice cream. He said it tasted just like Haggen-Dazs.
Chocolate Cake With Whipped Cream
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
- 3 cups Bob's Gluten Free Flour Mix
- 1 cup cacao powder
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 4 eggs
- 1 cup applesauce
- 1½ cups maple syrup
- 1 cup water
- 6 teaspoons coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 and grease 2 round pans with coconut oil.
- Mix flour, cacao powder, baking powder, xanthan gum and salt.
- Add remaining ingredients and use a mixer to blend until smooth.
- Split cake mix between two round pans.
- Bake for 20-25 minutes.
- To make coconut whipped cream: blend 1 can cold coconut milk, 1 tablespoon maple syrup and 1 teaspoon vanilla extract with a hand mixer.
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