Name: Double Chocolate Cake
Prep time: 9 min
Cook time: 23 min
Total time: 33 min
Yield: 8 servings
Ingredients: 1 null flax egg ((1.5 tbsp flaxseed meal + 3 tbsp water)); 1 cup medjool dates (soaked in boiling water for 10 minutes); 5 tbsp water; 2 tbsp maple syrup; 1 tsp vanilla extract; 0.66 cup almond milk; 2 tbsp almond milk; 1.5 cup gluten-free flour; 0.33 cup cocoa powder; 2 tsp baking soda; 1 tsp baking powder; 0.25 tsp salt; 0.5 cup peanut butter; 2 tbsp maple syrup; 1 tbsp cocoa powder; 3 tbsp almond milk; null null chocolate chips (optional); null null fresh raspberries (optional)

Instructions

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1

Preheat oven to 350 degrees F (175 degrees C).
2

Line two 8-inch round cake pans with parchment paper.
3

Prepare the egg (1 flax) by combining the flaxseed meal (1.5 tbsp) and water (3 tbsp). Set aside.
4

In a blender, combine the medjool dates (1 cup), soaked, and water (5 tbsp). Blend until a creamy paste forms.
5

Add the date paste to a small mixing bowl and whisk in the maple syrup (2 tbsp), vanilla extract (1 tsp), almond milk (0.66 cup), almond milk (2 tbsp), and the prepared egg (1 flax).
6

In a large mixing bowl, combine the gluten-free flour (1.5 cups), cocoa powder (0.33 cup), baking soda (2 tsp), baking powder (1 tsp), and salt (0.25 tsp). Pour the wet ingredients into the dry. Use a spatula to combine. The batter will be fairly thick.
7

Evenly distribute the batter into the two cake pans.
8

Bake for minutes (18), or until a toothpick inserted comes out clean.
9

Cool for minutes (10) in the cake pans, then transfer to a wire cooling rack to completely cool.
10

To make the frosting, whisk together the peanut butter (0.5 cup), maple syrup (2 tbsp), cocoa powder (1 tbsp), and almond milk (3 tbsp) until creamy.
11

Spread tbsp (2 heaping) of frosting onto one cake layer.
12

Place the second cake layer on the first, and spread the rest of the frosting on top.
13

Add chips and raspberries if desired.