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

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.
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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