Dairy Free Chocolate Cake

 

Ingredients:

For the Cake

1/2 cup extra virgin olive oil (or substitute your preferred oil)
2 cups date paste
4 eggs
1 teaspoon vanilla extract
3/4 cups cocoa powder
1 cup oat flour
3 teaspoons baking powder

Instructions:

In a large mixing bowl, combine date paste, extra virgin olive oil, eggs, vanilla extract, and cocoa powder and stir until combined. In a separate bowl combine oat flour and baking powder and stir until combined. Add dry ingredients to wet and stir until combined. Pour into two well-greased 9-inch cake pans and bake at 350 degrees Fahrenheit for 36 minutes. Let cool completely before frosting the cake. Tip: if you prefer to make this recipe in cupcake form instead of cake, reduce baking time to 28 minutes.


For the Frosting:

2 cups date paste
1/2 cup extra virgin olive oil (or substitute your preferred oil)
1/2 cup cocoa powder
1 teaspoon vanilla extract
Pinch of salt

 

Instructions:

Add all ingredients to a saucepan and warm on low heat for a few minutes until the ingredients are well incorporated and heated through. Let cool completely and then refrigerate for at least one hour before frosting the cake. Makes approximately 2 1/2 cups of frosting. Makes about 12 slices of dairy-free chocolate cake.


Author: asweetalternative.com/blog/dairy-free-chocolate-cake-with-frosting