Kelly's Kreations: Chocolate Cake, Gluten Free!

You won't believe this moist chocolate cake is gluten free, refined sugar free, and soy free!

INGREDIENTS:

Cake

• 1 Bag Simple Mills - Gluten Free Almond Flour Mix, Chocolate Muffin & Cupcake
• 1 Egg
• 1/2 C Water
• 1 Tbsp Raw Coconut Oil
• 2 Tbsp Cashew Butter
• 1 tsp Gluten free Vanilla Extract (optional)
• 10 Drops Liquid Stevia (optional)
• 1 Ripe Banana, mashed
• 6 medjool dates, pitted

Chocolate Icing

• 1/2 C Culinary Coconut Milk (used So delicious)
• 4 Tbsp Cashew Butter
• 2 1 oz Bars Santosha Chocolate
• 1/2 C Raw Coconut Butter (used Artisana, Organics)
• 15 drops liquid Stevia (optional)
• Unsweetened Shredded Coconut and chocolate chips (optional)

INSTRUCTIONS:

Cake

1. Preheat over to 350° F
2. Combine Simple Mills Mix, egg, water, and vanilla
3. Melt coconut oil and cashew butter until melted well, mix together and then pour in with batter
4. Stir in mashed banana and chopped up pitted dates
5. Mix well and add in optional sweetener
6. Spoon batter into greased pan
7. Place in oven and bake 20 mins or until toothpick comes out clean
8. Let cool

Icing

1. Blend culinary coconut milk, cashew butter together, and stevia in nutribullet (or blender of choice) - Place 1/3 C of mix to the side
2. Melt coconut butter and chocolate bars; stir together
3. Pour chocolate/coconut mix into the nutribullet and blend well with the coconut milk/cashew butter
4. Ice cake starting with the 1/3 C of coconut milk/cashew butter that was placed to the side
5. Then layer with Chocolate icing
6. Top unsweetened coconut flakes, chocolate chips, and  gluten free chocolate chip cookies (optional)

Fitting to Paleo and Clean Eating Lifestyles!

• Gluten free, Soy free, Grain free, and Refined Sugar free