Chocolate Cinnamon Cake (vegan)
Preheat oven to 350˚
Grease and flour two 9-inch cake pans
Mix together in a medium-sized mixing bowl:
2 cups brown sugar
1 ¾ cups of whole wheat flour (I love Wheat Montana’s Prairie Gold)
¾ cups of dark cocoa powder
1 Tbs. baking soda
1 Tbs. baking powder
1 Tbs. cinnamon
1 tsp. salt
¼ cup milled or ground flaxseed
Add and beat on medium high for two minutes:
¼ cup vegetable oil or coconut oil
¾ cup unsweetened applesauce
¾ cup water
2 tsp. vanilla extract
1 cup of boiling water (the batter will be runny)
Pour into two 9” greased and floured cake pans and bake in the oven for 50-55 minutes (the edges should have pulled away from the pan and a toothpick should come out relatively clean). Cool on a wire rack for ten minutes before removing cakes from pans.
Allow cakes to cool completely before frosting with Chocolate Cinnamon Frosting.
Chocolate Cinnamon Frosting
(yields about two cups of frosting)
½ cup coconut butter, melted
2/3 cup (dark) cocoa powder
3 cups powdered sugar
2 tsp. cinnamon
1/3 cup water
1 tsp. vanilla extract
Stir the cocoa powder into the melted coconut butter, than add the remaining ingredients and beat on low speed until frosting is well mixed. Add more water if necessary.
Garnish with coconut flakes.
Here’s a link that explains some of the benefits of cinnamon.
If you’d like to know why I cook and bake the way I do, read my Healthy (er) Choices Manifesto.
©2013 Anita Strawn de Ojeda
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