[center]Flourless Chocolate Cake [/center]
You may have caught this recipe’s pumpkin cousin in a recent <a href="http://velocity.t-nation.com/free_online_forum/diet_blog_hammer_velocity_shugart?pageNo=1&s=forumsNavTop"target=“new”>blog. Here’s the chocolate version I made up for my daughter.
[center]Chocolate Cake [/center]
2 cups blanched almond flour
2 teaspoons baking powder
Pinch of salt
1/2 cup (1 stick) organic pasture butter, softened
4 whole eggs, omega-3 enriched preferred
1/3 cup water
3/4 cup Splenda
2 tablespoons of unsweetened cocoa powder
Pam or spray coconut oil (I like the Spectrum brand)
Turning Stuff Into Cake
Preheat oven to 350 degrees.
Mix dry ingredients. Mix wet ingredients. Mix the two together. A hand mixer works best here.
Pour into a Pam or coconut oil-sprayed baking dish. Toss into the oven for about 45 minutes or until an inserted toothpick comes out clean.
Now, let’s frost this sucker.
[center] Cream Cheese Frosting [/center]
1 (4 ounce) package fat-free cream cheese, softened
1/4 cup (half stick) organic pasture butter, softened
1 cup Splenda
Dash of vanilla extract
Whipping the Stuff Up
Toss it all in a bowl and put your electric mixer to it. Boom.