Chocolate Cake for Breakfast!
Yes for breakfast! It is that healthy. On a side note, you can eat the entire serving of the icing, on its own, for supper. Now go have your cake, and breakfast too!
3 C spelt flour
¾ C cocoa powder
1 t baking soda
1 t instant coffee granules (to intensify chocolate – optional)
½ t salt
1 & 2/3 C Truvia or Splenda granulated
¼ C grape seed oil
1 C milk or soy beverage
1 C water
1 C pear purée (baby food or homemade)
2 t vanilla
2 T apple cider vinegar
Preheat oven to 375 degrees.
Combine dry ingredients, then add wet ingredients, save for apple cider vinegar. Mix by hand or mixer until smooth. Then evenly mix in apple cider vinegar.
Pour into a bundt pan, coated with non-stick cooking spray. Bake for 28 – 30 minutes. Let cool before topping with Dreamy Creamy Icing below.
DREAMY CREAMY ICING
1 package silken tofu (recommend: Mori-Nu lite - firm)
1 square (28 g) semi-sweet baking chocolate
1 & 1/3 C Truvia or Splenda
2 t vanilla
¼ C cocoa powder
½ t instant coffee granules (to intensify chocolate – optional)
Drain tofu of excess water. Put all ingredients in processer or blender, save for melted chocolate, and blend until silky smooth. Temper in chocolate (add a couple tablespoons of tofu mixture to chocolate, and mix well). Then add tempered chocolate to mixture. Blend until smooth (30 seconds or so).
Set in fridge for anywhere from a few hours to a few days… the longer it sets the thicker and richer it becomes.
MAKES 12 SERVINGS. Oh who are we kidding? Probably six. And that’s okay… it’s breakfast!
3 C spelt flour
¾ C cocoa powder
1 t baking soda
1 t instant coffee granules (to intensify chocolate – optional)
½ t salt
1 & 2/3 C Truvia or Splenda granulated
¼ C grape seed oil
1 C milk or soy beverage
1 C water
1 C pear purée (baby food or homemade)
2 t vanilla
2 T apple cider vinegar
Preheat oven to 375 degrees.
Combine dry ingredients, then add wet ingredients, save for apple cider vinegar. Mix by hand or mixer until smooth. Then evenly mix in apple cider vinegar.
Pour into a bundt pan, coated with non-stick cooking spray. Bake for 28 – 30 minutes. Let cool before topping with Dreamy Creamy Icing below.
DREAMY CREAMY ICING
1 package silken tofu (recommend: Mori-Nu lite - firm)
1 square (28 g) semi-sweet baking chocolate
1 & 1/3 C Truvia or Splenda
2 t vanilla
¼ C cocoa powder
½ t instant coffee granules (to intensify chocolate – optional)
Drain tofu of excess water. Put all ingredients in processer or blender, save for melted chocolate, and blend until silky smooth. Temper in chocolate (add a couple tablespoons of tofu mixture to chocolate, and mix well). Then add tempered chocolate to mixture. Blend until smooth (30 seconds or so).
Set in fridge for anywhere from a few hours to a few days… the longer it sets the thicker and richer it becomes.
MAKES 12 SERVINGS. Oh who are we kidding? Probably six. And that’s okay… it’s breakfast!