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Ingredients
US|METRIC
96 SERVINGS
- 2 cups gluten free all purpose flour (or unbleached all-purpose, I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour the blue bag!)
- 2 cups coconut sugar
- 2/3 cup Dutch-processed cocoa powder (I used Hershey's Special Dark Cocoa)
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 1/3 cups almond milk (or milk of choice)
- 1 cup hot brewed coffee (or hot water)
- 1/2 cup coconut oil (melted, or neutral cooking oil)
- 1 Tbsp. vinegar
- 1 tsp. vanilla
- 3 cups raspberries (plus more for topping the cake)
- 4 Tbsp. maple syrup (use more or less, to taste)
- 3 Tbsp. chia seeds
- 2 cups chocolate (choice, dairy-free if needed)
- 1/2 cup coconut milk (or heavy whipping cream, if not dairy-free)
- 16 oz. cream cheese (dairy free or regular, if not dairy-free)
- 1/2 cup cocoa powder (use more or less to taste)
- 1/2 cup maple syrup (or honey, use more or less to taste)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg2% |
| Sodium75mg3% |
| Potassium55mg2% |
| Protein<1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate6g2% |
| Dietary Fiber<1g3% |
| Sugars5g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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