New Recipe! Chocolate Almond Cake

This cake uses almond butter, dates and cocoa to achieve a super rich frosting that will have you going back for seconds. It is wheat and milk free. The frosting ingredients are at the end so please take note.
  • Prep time: 25 minutes
  • Cook time: 25 minutes
  • Total time: 50 minute
  • Servings: 12
  • 1 cup(s) of evaporated cane juice
  • 3/4 cup(s) of Earth Balance vegan buttery sticks
  • 1 tsp. of vanilla extract
  • 4 eggs
  • 2 cup(s) of oat flour
  • 1/2 cup(s) of unsweetened cocoa
  • 1/4 tsp. of salt
  • 1 1/4 tsp. of baking powder
  • 1 cup(s) of Earth Balance soy milk
  • 1 1/4 cup(s) of Earth Balance almond butter
  • 3/4 cup(s) of pitted dates
  • 2 tbsp. of unsweetened cocoa powder
  • 3/4 cup(s) of Earth Balance soy milk
  • 1 tsp. of vanilla extract
  • 2 tbsp. of sliced almonds
Steps
  1. Preheat oven to 350 degrees.
  2. Combine and beat first three ingredients with a mixer until mixture is creamy an uniform.
  3. Add eggs and mix well.
  4. In another bowl combine flour, cocoa powder, salt, and baking powder, stir well to combine.
  5. Add the flour mixture to the creamed mixture alternating with the one cup of soy milk, mixing well for a uniform consistency – can use mixer on low to medium setting.
  6. Divide the mixture equally between two 9 inch round nonstick cake pans. Bake for 23-25 minutes, should pass the clean knife test when cooked.
  7. For the Frosting: Place the almond butter, dates, cocoa powder, soy milk and vanilla in a high powered blender and puree until it is smooth and creamy. If you are not using a high powered blender you can soak the dates in the soy milk for a few hours to soften them up.
  8. Let the cake cool on a wire rack before spreading 1/4 of the frosting over the first cake.
  9. Gently place the second cake on top of the first frosted cake and spread remaing frosting on the top and sides of the cake.
  10. Garnish with sliced almonds (optional).
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About the Author:

Sandra graduated from Stockton College of NJ with a Bachelor of Science in Biology and went on to pursue her Master’s and Doctorate degree in Physical Therapy. During her time at Stockton, she worked as an athletic trainer with the various sport teams. She is also a Certified Strength and conditioning Specialist through the NSCA. She is an active member of the American Physical Therapy Association and the National Strength and Conditioning Association. In addition to developing health and fitness programs, she also has extensive experience in pediatrics. Her Physical therapy area of specialty is treating neurological disorders, orthopedic conditions and developmental delays in children from ages birth to adolescence. She is also trained in treating vestibular disorders in patients of all ages. Sandra values the importance of a holistic approach that involves listening to your body and looking at all aspects of your health. Recently, Sandra has spent less time in the clinic and more time in the community providing lectures on how what we eat affects our health. When not working she enjoys outdoor activities, and playing with her children. She also enjoys cooking and coming up with healthy recipes. Check out her cooking blog for great tips on how to eat healthy on her BLOG.
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