Chocolate Fudge Cake (GF, Vegan)

Crisp chewy edges and ooey gooey center - free from dairy, eggs, and gluten!

How to make it

1. Line a 6” cake pan with parchment paper and preheat the oven to 350F.

2. In a standmixer with a whisk attachment, add sugar and aquafaba. Beat on high speed for 3 minutes, until stiff peaks form.

3. In a medium sauce pan, combined cashew butter, grape seed oil, and diary free chocolate over medium heat. Stir constantly until it becomes a homogeneous mixture. Allow to cool for 5 minutes.

4. Add vanilla, almond flour, cocoa powder, salt, and baking powder.

5. Gently fold in sugar and aquafaba mixture until combined.

6. Spread into prepared pan.

7. Bake for 17-23 minutes.

What you’ll need

2 Tbsps cashew butter

2 Tbsps grape seed oil

1/2 Cup dairy free chocolate chips

1/4 Cup aquafaba (the water in a can of chickpeas)

1/4 Cup + 2 Tbsps white sugar

1 tsp vanilla

1/4 Cup cocoa powder

1 Tbsp almond flour

1/4 tsp salt

1/4 tsp baking powder

Healthy Edible Cookie Dough (V, GF, Low Sugar)

How to make it

1. Combine flax and boiling water. Set aside for 5 minutes to dissolve.

2. In a mini food processor, combined cashew butter, sweetener, maple syrup.

3. Add in flax egg and vanilla

4. Add in flours, sea salt, baking soda.

5. Sprinkle in mini chocolate chips and stir until combined. Store in fridge for 3-4 days.

What you’ll need

1/2 Tbsp ground flax dissolved in 1 Tbsp water

1/4 Cup + 2 Tbsps Cashew Butter

1 Tbsp Swerve Sugar Free Brown Sugar (or stevia)

2 Tbsps Maple Syrup

1 tsp vanilla extract

2 Tbsps coconut flour

1/4 cup almond flour

1/2 tsp sea salt

1/2 tsp baking soda

2 Tbsps mini chocolate chips (dairy free)