Updated on December 3, 2014
Chocolate Cake w/ Chocolate Frosting
Do you ever have a failed recipe experiment? Well, I was super inspired by Kim Hoeltje’s delicous pumpkin recipes that I thought I would make fudge cookies from pumpkin and protein. MAJOR SUCCESS FAILURE. So, I quickly got out my blender and added some crucial ingredients to make the most rich and delicious chocolate cake.
1 tsp. baking powder
1/4 c. spelt flour
2 Lindt Dark Caramel Chocolate Squares
1/4 c. Unsweetened Almond Coconut Milk
3 Oreos- Crumbled to Garnish on top
1/4 c. cocoa
1/4 c. PB2
Almond Milk and Stevia to desired taste/consistency
Preheat the oven to 350 degrees Fahrenheit. Line a 9×9 pan with parchment paper. Throw all cake ingredients in a blender (including 3 of the six oreos) and mix well! Pour into pan lined with parchment paper. Crumble three remaining oreos and sprinkle on top. Put in the oven for 30 minutes or until a toothpick comes out clean. Remove and allow to cool completely on a wire rack like pictured below.
Mix all ingredients for the frosting, you may want to double the recipe as I did! Once the cake is completely cooled, frost away!