Chocolate Cake with Cashew Butter Filling, egg free, peanut free, grain free, dairy free
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  1. 2 cups almond flour
  2. 1/4 cup coconut flour
  3. 1/2 cup cocoa
  4. 2 tsp Baking powder
  5. 1/2 tsp unrefined sea salt
  6. 2/3-3/4 cup dark chocolate chips (slightly melted) ( Enjoy Life Brand is my favorite allergy free
  7. chocolate chip)
  8. 2/3 cup organic sugar, as unrefined as possible
  9. 1 cup apple sauce
  10. 1 mashed banana
  11. 2 T ground chia seeds mixed with 6 T water- let sit for 5 minutes
  12. 8 T melted virgin coconut oil
  13. 1 T vanilla
  14. Cashew Butter filling or topping (optional) ( blend in food processor)
  15. 2 cups cashews
  16. 1/3 cup organic powdered sugar
  17. 1/3 cup raw organic honey, Becky's Mindful Kitchen Honey available for purchase
  18. pinch salt
  19. a few tablespoons coconut oil
  20. Fudge topping (melt in double broiler or in a pyrex bowl over a pot of simmering water)
  21. 1 1/2 cup dairy free chocolate chips
  22. 1 T vanilla
  23. 1/2 tsp unrefined sea salt
  24. 4 T coconut oil
  1. Preheat oven to 350
  2. Mix together all dry and wet ingredients in separate bowls and combine. Add chocolate chips at the end. Mix well. Line either round or smaller baking dish with parchment paper or butter well, and fill with batter. Bake for ~50 minutes or until slightly firm on top. Let cool COMPLETELY. If you used 2 round pans then you can use the cashew butter filling between or on top.
Becky's Mindful Kitchen