Chocolate Cake with Pumpkin Spice Frosting!

by Jackie Wicks

Chocolate Cake with Pumpkin Spice Frosting

This is incredible.

40 cheats for the entire cake.  12 servings = approx. 3.5 cheats per serving

1 cup canned coconut cream/milk, full fat, refrigerated overnight (This
is made from 2 cans of full fat coconut milk, we tell you how to do this
in the directions)
¼ heaping cup canned pumpkin
3 Tbs. pure maple syrup
1 tsp vanilla
½ tsp apple cider vinegar
pinch of sea salt (enough to fit between your finger and thumb)
1/8 tsp cinnamon, or to taste
1/8 tsp pumpkin pie spice or allspice, or to taste

1 cup almond flour or rice flour
1 Tbs of coconut palm sugar
½ tsp baking soda
½ tsp sea salt
1/8 tsp cinnamon
1 cup of Enjoy Life mini chocolate chips
½ cup canned coconut milk, full fat, room temperature
¼ cup coconut oil, melted
coconut oil, hardened for coating pan
½ tsp vanilla
2 omega 3-enriched eggs

Small bowl
Hand held blender
2 Medium bowls
9” Cake pan or spring form pan

1) In a small bowl, put the hardened layer of coconut cream/milk from
the refrigerated cans, equaling about a cup. (This is made by taking
the 2 cans of coconut milk from the fridge overnight. The coconut
separates from the liquid. You use the hardened part (which makes a
cup) into the bowl
2) Add all other frosting ingredients
3) Use the blender to whip ingredients together.
4) Put in fridge uncovered to thicken for at least 30 minutes, while you
make cake.

1) Pre-heat oven to 350 degrees
2) Grease cake pan or spring form pan with hardened coconut oil.
3) In medium bowl, combine almond flour, coconut palm sugar, baking
soda, salt and cinnamon, stir and set aside.
4) In other medium bowl, combine chocolate chips and coconut milk and
5) Stir in melted coconut oil, vanilla and eggs into chocolate chip and
milk mixture.
6) Fold dry ingredients into the melted chocolate mixture until
completely combined.
7) Pour batter into pan
8) Bake for 20 minutes or until a toothpick comes out clean
9) Cool completely before frosting

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