Chocolate-Turmeric Cake - Vegan Yum
This chocolate-turmeric cake makes a wonderful dessert, but can also double as a filling snack! Turmeric has many uses, but it is especially helpful as an anti-inflammatory, and it also tastes delicious!
BSF Kitchen Test: 01/11/18
Ingredients (makes 16 servings):
- 1 1/2 cup pumpkin puree (unsweetened)
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 3 Tbsp. coconut oil (melted)
- 1 tsp. lemon juice
- 1/2 cup sucanat
For Turmeric Layer
- 2 cups soft white wheat flour
- 2 1/2 tsp. baking powder
- 1/3 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tsp. ginger cinnamon
- 1/2 tsp. ground ginger
- Dash of allspice
- Dash of nutmeg
- 1 tsp. ground turmeric
- 1 tsp. water
For Chocolate Layer
- 3 Tbsp. cocoa powder
- 2 Tbsp. warm water
- Chocolate chips (optional)
- Preheat the oven to 365°, and grease a 16x16" pan with coconut oil.
- Combine wet ingredients in a medium bowl until sugar is well-combined.
- Combine dry ingredients in a large bowl, add the wet ingredients, and mix until there are no longer flour streaks throughout the batter.
- Separate the batter evenly into two bowls. Add the turmeric and water to one, and to the other add the cocoa powder, chocolate chips, and water.
- Pour half of the chocolate batter into the greased pan, smooth out and pour half of the turmeric batter on top. Repeat once, and sprinkle chocolate chips on top.
- Bake for 40-50 minutes, or until a toothpick poked into the center comes out clean.
- Cool completely, and serve as a snack, or with non-dairy ice cream for a delicious dessert.
Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.
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