Ingredients
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Cake
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2½ cups whole Wheat Pastry Flour
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3 tablespoons Coconut Sugar
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1 tablespoon Baking Powder
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1 teaspoon Baking Soda
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⅛ teaspoon Sea Salt
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2 teaspoons finely ground Espresso
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¼ cup Avocado Oil
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½ cup Suzanne’s Specialties Brown Rice Syrup
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1 teaspoon pure Vanilla Extract
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½ cup Lily’s Dark Chocolate
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1 cup unsweetened Almond Milk
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Ganache
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⅔ cup Lily’s Dark Chocolate
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¼ cup unsweetened Almond Milk
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2 tablespoons Suzanne’s Specialties Brown Rice Syrup
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1 teaspoon pure Vanilla Extract
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Apricot Roses
Directions
Steps
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1
Done
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To make the CakePreheat the oven to 350°F. Lightly oil and flour a 10-inch Bundt pan. |
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2
Done
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Combine the flour, coconut sugar, baking powder, baking soda, salt, and ground espresso in a large bowl. Mix in the oil, brown rice syrup, and vanilla. Warm the chocolate chips and milk in a small saucepan over low heat, stirring until melted and combined. Stir the chocolate into the flour mixture to make a thick, smooth cake batter. Spoon evenly into the prepared pan. |
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3
Done
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Bake for about 35 minutes, until the center springs back to the touch. Cool the cake in the pan for about 10 minutes. Invert onto a serving plate and cool completely before frosting. |
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4
Done
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To make the GanacheWhen you’re ready to glaze the cake, place the chocolate chips in a heat-resistant bowl. Heat the milk, brown rice syrup, and vanilla in a small saucepan over medium heat until very foamy. Pour the milk mixture over the chocolate chips, whisking to make a creamy, smooth ganache. Spoon over the cake, allowing the chocolate to run down the sides of the cake. Decorate with apricot roses, if desired. |
