When I make dessert for my family I insist upon cooking from scratch and from utilizing ingredients that I already have to avoid wasteful packaging and overconsumption. Some amazing recipes have been born this way! Please do the same and substitute your own ingredients for the ones you don’t have …then let me know how they turn out.
Here is one of my original recipes for an organic, natural, yummy and vegan dessert!!
~Vegan Chocolate Coconut Cake with Strawberry Coconut Glaze
Ingredients and instructions for this egg-free, dairy-free, yummy and easy cake:
Preheat oven to 375 degrees.
No need to grease the pan. You can actually make this right in a glass 8X8. Simple instructions…combine all ingredients…apple cider vinegar goes last…stir well by hand. Bake for about 25 minutes until fork comes out clean.
1 cup whole wheat flour, 3/4 cup coconut flour, 3/4 cup brown sugar, 1/4 cup shredded unsweetened coconut, 1/2 cup cocoa, 1 pinch salt, 1 tsp vanilla, 1/4 cup coconut oil (raw), 1 1/2 cups coconut milk, 1 tsp baking soda, 1 tbsp apple cider vinegar (acv).
Allow cake to cool fully…it will be hard to resist eating it, so make the glaze while its cooling!
Glaze ingredients and instructions:
1 cup organic powdered sugar, 1 tsp vanilla, 2 chopped strawberries, add coconut milk by the tbsp for desired consistency. I mixed this with an electric mixer, could be done by hand, but the strawberries may not blend as well. Pour over cooled cake or serve as a side next to sliced pieces.