Chocolate Cake – An Easter Surprise

DSC_0759Well it is that time of year again… spring is in the air. (Happy sigh)


We still have snow here; in fact we have plans to ski with Dad most of this long weekend. (Huge smile)

With the Easter Bunny coming in a few days I thought it would be nice for Thomas’ class to enjoy a little treat without the onslaught of a white sugar head rush. Luckily my 2 favourite guys kept sampling the various icing trials I conducted while I attempted to make something healthy and deliciously palatable to the discerning tastes of a group of 10 year olds.  (Heavy sigh)

Well I couldn’t be more pleased with the results!

DSC_0721Thomas came down the steps this morning and saw it all frosted and decorated – he was so happy, and couldn’t wait to show his class. Luckily I made 2 and kept a smaller (single layer) version of it here for us to have over the Easter weekend. I froze the second layer for us to have another time. I think the troops will be happy.

Also when Thomas opens his lunch today he will find ‘sporty’ Easter eggs filled with chopped vegetables to enjoy with his hummus, a fresh biscuit shaped as a bunny, and the note in his lunch today is a little Easter card from Rob and I.  We also added some radish roses to his kale salad as a garnish (what else would a bunny eat?)…and a few other surprises just for fun.  DSC_0737

Chocolate Cake
  • 3 cups gluten free flour
  • 1 cup applesauce
  • 1 cup almond milk
  • 1 cup maple syrup
  • ¾ cup hazelnut oil
  • ¾ cup cacao
  • ¾ cup chocolate chips (vegan) *optional
  • 2 Tbsp vanilla
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp xanthium gum
  • ¼ tsp salt
  1. Pre-heat the oven to 350 degrees.
  2. Prep the cake tins. Note: If making a multi layer cake cut out a circle of parchment paper to go in the bottom of the tin, this will help the cake release more easily once baked.
  3. Mix dry ingredients together in one bowl (minus chocolate chips if adding); then mix the wet ingredients together in another bowl. Combine the wet and dry ingredients, folding in the chocolate chips (if using) last.
  4. Pour into the cake tin(s) and evenly distribute the batter.
  5. Bake at 350 for 32-35 minutes, or to test for doneness stick a toothpick in the center and when it comes out clean your cake should be done.
For the date frosting: In 1 cup of boiling water mix in ½ cup cocoa powder and ¼ cup honey or maple syrup or agave. Pour mixture into Vitamix and add 2 cups of dates, 2 Tbsp of vanilla and ⅛ tsp of salt. Blend and chill for approximately 3 hours.



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