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Recipe : Entry # 8997
Carissa Pittman
Recipe Title
Chocolate Honey Cake
Recipe Theme
March: Honey
Joe Wheeler EMC
2 c. soft white wheat flour
1 1/2 t. baking powder (We use sodium free Hain Featherweight baking powder.)
1 t. baking soda
1/3 c. carob powder (I used medium roasted carob powder.)
1/4 c. coconut oil
2 T. extra virgin olive oil
1/4 c. applesauce
1/2 c. honey
1 T. vanilla
2 egg whites

Chocolate Frosting:
3 avocados
1/4 c. carob powder (I used medium roasted carob powder)
7 T. honey (1/3 c. plus 2 T.)
4 1/2 t. vanilla
In a bowl, whisk dry ingredients. In a separate bowl, whisk wet ingredients. Combine both mixtures and beat well with a mixer. Oil a cake pan with coconut oil. Pour in the batter and bake at 325 degrees for about 25 minutes or until done.
For the frosting, blend all ingredients in a food processor or a strong blender until smooth. Frost the top and sides of the cake.
Tell us about your recipe
This Chocolate Honey Cake is moist, fluffy, sweet, and delicious. It tastes much better than a chocolate cake made from a box mix. The frosting is so creamy and sweet from the honey that you can't taste the secret avocado ingredient!