|Come on: you know you'd eat whatever this little guy made... ;)|
Vegan Orange-Almond-Chocolate Cake
Preheat the oven to 325 degrees and spray/grease a bundt pan. (Or, if you are me, spray it with the 'flour'/'baking' spray.)
Over medium heat, warm 1 3/4 cup orange juice. When it is hot, add 2/3 cup unsweetened dark cocoa and whisk until well combined. Remove from heat and rest for 10 minutes.
In a mixing bowl, combine: 1 1/2 cups granulated sugar, 1/4 cup canola oil, 1/4 cup unsweetened apple sauce, 1/4 cup coconut oil/butter, and 1/4 cup cornstarch. Mix on low (stir setting on the Kitchen Aid) until smooth and creamed.
In a measuring cup/bowl, stir together: 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup almond flour, 1 tsp baking soda, 1 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
Add the (cooled) chocolate mixture and 1 tbsp vanilla extract. Mix on low until well combined.
Pour into your prepared bundt pan and bake for 40 to 50 minutes, or until done. Cool in the pan for 10 minutes, then turn out and continue to cool at room temperature. Top with the glaze (below) if you wish, once the cake has cooled.
|Nutrtional Info: Vegan Orange-Almond-Chocolate Cake|
|How we'll be eating cake tonight!|
Over low heat, melt 1 tbsp butter with 75 grams of orange-almond chocolate.* Slowly pour it into 1 cup of confectioner's sugar as you mix on low/stir setting. Add up to 1/4 cup (or none, if you like a thicker glaze) of chocolate milk to make the glaze the consistency that you prefer.*+ Pour over the cake and, if you'd like, top with festive sprinkles to really put you in the autumn mood!!!
*this version is NOT vegan; to make it so, exchange the butter for a vegan spread and the chocolate milk for chocolate almond milk, in addition to using a vegan orange-almond chocolate)
+the nutritional information for this recipe includes 1/4 cup chocolate milk
|Nutrtional Info: Orange-Almond Chocolate Glaze|