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cakes & bars yields 24 servings other layer over the cream. Spread the remaining cream on top of the cake. Cut into 2x2-inch squares. cocoa nut cream. cocoa nut cream ingredients until smooth. Set aside 1 cup of the cream to be used in the cake batter. baking paper. 5. Cut the cake in half horizontally to create two layers. Spread half of the cream evenly on one cake layer. Invert the 4. Spread the batter onto the lined cookie sheet. Bake for 20 minutes. Let cool. 3. To prepare the cake, beat the egg wh

yields 25–30 servings
CHOCOLATE CHIFFON CAKE

14 eggs 1. Preheat the oven to 350˚ F. Grease two 5x16-inch loaf pans or
3½ cups sugar two 9x13-inch baking pans.
yields 12 servings 1 teaspoon baking soda 2. In the bowl of an electric mixer, beat the eggs on high speed.
1 heaping teaspoon baking Gradually add the sugar, baking soda, and baking powder and
powder beat for 10 minutes.
ALMOND FUDGE CAKE 2 tablespoons coffee 3. In a small bowl, dissolve the coffee in the hot water. In a me-

This cake is a healthier fudge cake 2 cups hot water dium bowl, combine the oil with the cacao and vanilla extract.
since it is made with almond flour and 1 cup oil Gently fold the coffee and cacao mixtures into the beaten
honey instead of sugar, and the very ¾ cup cacao powder eggs, alternating with the flour until well combined.
healthy coconut oil. Eat guilt-free. 1 teaspoon pure vanilla extract 4. Pour the batter into the prepared pans. Bake for 1 hour. Com-
4 eggs, beaten 4½ cups white spelt, or 4 cups bine the chopped nuts with the chocolate chips and sprinkle
¾ cup honey sprouted spelt flour over the hot cake.
1 tablespoon vanilla extract 1 cup chopped nuts
¾ cup coconut oil, softened 1 cup chocolate chips
2½ cups almond flour
3 tablespoons cacao or carob
powder OIL-FREE SPONGE CAKE yields 24 servings
½ teaspoon baking soda The almond flour gives a rich texture to the cake and therefore oil is not necessary. As a
1 cup ground coconut bonus, the fat from the almond flour is highly nutritious.
1. In a large bowl, combine the eggs 12 eggs, separated
with the honey, vanilla extract, 2½ cups sugar 1. Preheat the oven to 350˚ F. Grease or line a 10x15-inch baking
and coconut oil. pan with baking paper.
2. In a medium bowl, mix the al- ¾ cup apple juice or light 2. In the bowl of an electric mixer, beat the egg whites on high
mond flour with the cacao or grape juice speed, adding the sugar gradually until stiff.
carob powder, baking soda, and 2 tablespoons coffee, dissolved 3. Fold in the yolks, juice, coffee, salt, flours, and baking powder.
ground coconut. Add to the egg in a few drops of hot water Pour the batter into the prepared baking pan and bake for 1
mixture and let stand for 30 min- (optional) hour.
utes. Dash of salt
3. Preheat the oven to 350˚ F. Grease 1 cup almond flour VARIATION For a marble cake, omit the coffee flavoring.
a 9x13-inch baking pan. 3 cups spelt, kamut, or wheat flour Combine 2 cups of the batter with 2 tablespoons cocoa and
4. Pour the batter into the baking 3 tablespoons baking powder swirl into the cake with a fork before baking.
pan and flatten with a wet spatu-
la. Bake for 15 minutes.

Almond Fudge Cake
360 HEALTHY EVER AFTER 349