Vegan Flourless Chocolate Cake with Blueberries
1 and1/4 cup
defrosted, frozen blueberries made into a puree
3/4 cup
cacao powder (health food
store/whole foods)
1/2 cup
sugar
1 tablespoon
baking powder
1 teaspoon
vanilla extract
1/4 cup
unsweetened shredded coconut (for topping)
handful
of slightly defrosted frozen blueberries (for topping)
Preheat oven to 350 degrees
Puree defrosted blueberries.
Stir together the cacao powder, sugar, and baking powder in
a mixing bowl.
Add the blueberry puree and vanilla. Whisk until everything is combined and
no
Lumps of cacao remain.
Spread evenly into a 6” pan lined with parchment paper.
Bake for 25 minutes at 350F.
Let the cake cool for at least 20 minutes before removing
from the pan. It is very delicate
when warm, so to be sure it comes out cleanly, you can chill the cake first.
Top with coconut.
Serve warm or cold.
Cacao:
http://www.onegreenplanet.org/vegan-food/cacao-vs-cocoa-what-you-need-to-know/
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