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Wednesday, May 13, 2015

Chocolate Blueberry Almond Cake - Mom Vegan Slow-Cooker Meals

Wet Ingredients:
1 cup Coconut or almond milk
2 cups Organic blueberries (if frozen, thaw first)
1 cup Maple Syrup
1/2 cup Coconut oil or vegetable oil
1/2 cup Applesauce 
1/4 slivered almonds 
Dry Ingredients:
3/4 cup Dark Hersheys Cocoa Powder
1 tsp. Salt
1 1/2 Baking powder
1 1/2 Baking soda
1 3/4 cup Flour (your choice of flour)
3 Tablespoons Flax Seed Powder

Directions:
1.  Mix wet ingredients softly.
2.  In separate bowl, mix dry ingredients.
3.  Mix contents of both bowls together.
4.  Pour into prepared pan or slow cooker.

Bake in a prepared slow cooker, covered, and on high setting.  90 minutes, then check.
OR
Bake in a prepared glass pan 9in x 9in.  Preheat oven to 350 degrees.  Bake 40 minutes, then check.


Serve with fresh blueberries.

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