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INGREDIENTS:

Chocolate Cake:

  • 1 cup gluten-free all purpose flour
  • ½ cup cocoa powder
  • ½ cup coconut flour
  • 2/3 cup coconut sugar
  • 2 tbsp espresso powder
  • 2 tbsp ground flax seeds
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup coconut oil, melted
  • 1 ¼ cup dairy-free milk
  • 1 cup PASCHA 85% Cacao Chocolate Chips, melted
  • 2 cups grated zucchini

Raspberry Filling:

  • 1 ½ pints raspberries
  • 3 tbsp chia seeds
  • 3 tbsp maple syrup

Ganache:

  • 1 container PASCHA Spread
  • Dairy-free milk

DIRECTIONS:

  1. Combine dry cake ingredients in a mixing bowl and stir to combine.
  2. Add the coconut oil and dairy-free milk and stir well.
  3. Stir in the melted PASCHA Chocolate.
  4. Add the grated zucchini and stir well.
  5. Divide evenly between two parchment lined pans and bake at 350F for 30-40 minutes, or until
  6. the center is fully baked. Allow to cool.
  7. In a small pot, combine all the filling ingredients and cook until thickened.
  8. Spread the raspberry filling on the bottom layer and assemble the cake.
  9. In a small bowl, mix the PASCHA Make Me Smile! Spread with dairy-free milk. Use just enough
  10. to create a consistency that will spread but also drip down the sides.
  11. Pour the ganache over the cake and spread to the sides.

 


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