Fresh, fruity and full of flavor, this chutney is a great way to easily add fermented food to your Thanksgiving table.
Naturally Sweetened Gluten-free Chocolate Cake
Ingredients
- ½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
- 18 medjool dates, pitted and soaked in hot water 15 min.
- 2 Tbl real maple syrup
- 2 eggs
- ½ c. cocoa
- 2 c. oat flour
- 1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
- 2 tsp baking soda
- 1 c. warm water
- 2 tsp vanilla
Instructions
- Preheat oven to 375’.
- Measure lard, butter, ghee or coconut oil into large bowl, set aside.
- Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth. Add date mixture to lard or butter and mix well.
- In separate bowl measure flour and cocoa and set aside. Measure sour milk and set aside.
- Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
- Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
- Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean.
- This makes a yummy dense cake that disappeared even without being frosted. Add Angie's Chocolate Frosting recipe and wow them!
© 2024 A Simply Divine Eating Recipe
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