Carrot Cake with Caramel Spiced Pecans

Carrot-cake-with-spiced-pecans

Easter is almost upon us, and that means it’s time to make Carrot Cake! I think the Easter Bunny herself/himself  would enjoy this amazingly delicious Carrot Cake with Caramel Spiced Pecans…Santa gets cookies, so I’m thinking the Easter Bunny gets Carrot Cake, just sayin’. The spices in the cake and from the pecans are perfectly complimented by the cream cheese buttercream frosting, plus, you get the wonderful crunch from the pecans!

Truth be told, I have been a little busy lately and decided to make a Petite version of Carrot Cake (aka using one bowl to make the batter and only making one layer) and then after making the cake and frosting it, I looked over to see a bowl of Caramel Spiced Pecans that I had made and added them as a topping and this marvelously delicious take on Carrot Cake was born.

Carrot-Cake-With-Caramel-Spiced-Pecans

This may be my new favorite cake…yeah, that’s saying a lot! To make this cake you’ll need one batch of caramel spiced pecans from this post.

Carrot Cake with Caramel Spiced Pecans
 
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Serves: 8
Ingredients
  • -For the cake-
  • 1¼ cups all-purpose flour
  • 1 tsp cardamom
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp black pepper
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2½ large carrots, shredded
  • 2 large eggs
  • ¾ cup vegetable oil
  • -For the Frosting-
  • 8 oz cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • -Topping-
  • 1 Cup Caramel Spiced Pecans-
Instructions
  1. Preheat oven to 350. To make the cake simply put all the dry ingredients in a bowl, then shred the carrots into the bowl, mix, then add the eggs and oil and stir. Spray a springform pan with cooking spray, spread the cake batter evenly and bake for 30 min. Remove from oven, allow to cool before frosting.
  2. For the frosting make sure the cream cheese is at room temperature (otherwise you'll get clumps in the frosting) then beat it with a hand mixer with the vanilla until smooth, then add in the confectioners' sugar and beat until everything is combined.
  3. Spread the frosting over the cake, then sprinkle with the pecans and enjoy!

 

 

Caramel Spiced Pecans

Caramel-Spiced-Pecans

Oh. My. Gahhhhh! You guys!!! These caramel spiced pecans are so good, they have a crunchy caramel coating and hints of spice that give them the perfect sweet-spicy combo and a toasted pecan flavor from toasting them both before and after coating them!

I made these caramel spiced pecans for this weeks Five Ingredient Friday and my husband had some and said ‘these are better than the ones at the ballpark’ … need I say more?!? I mean, I feel like I should just post the recipe and call it a day with that response.

Make them. Eat them. Perhaps use them as a ice cream topper? Or even better yet, use them as a topping for carrot cake-stay tuned for that deliciousness coming tomorrow! The caramel sauce I used is this 3 Ingredient Caramel Sauce, but another caramel sauce that is simply amazing (I just didn’t have any left) is the caramel sauce from Fat Toad Farm…have you entered the giveaway for the ‘Toadally Cute’ Caramel Sauce Gift Set yet?

Here is the recipe:

Caramel Spiced Pecans
 
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Serves: 8
Ingredients
  • 2 Cups Pecan Haves
  • 3 Tbs Caramel Sauce
  • 3 Tbs Brown Sugar
  • 1½ Tsp Cinnamon
  • ½ tsp Cayenne Pepper (more if you like really spicy)
  • 1 tsp Salt
Instructions
  1. Preheat oven to 350. Line a baking sheet with parchment paper. Lay pecans evenly on the baking sheet and bake for 4 minutes, shake the pan to redistribute the pecans so they don't burn and bake for another 3 minutes. Remove from oven.
  2. While the pecans are baking, warm caramel sauce in a microwave safe bowl for 30 seconds (may need to microwave for another 30 seconds if the caramel sauce has been in the fridge.) then add the brown sugar, cayenne, and salt. Stir until everything is combine (it will be very thick). Now add the warm pecans and fold the caramel mixture over the pecans, stir until all pecans are covered.
  3. Spread the pecans onto the parchment paper and bake for another 5 minutes. Remove from oven and let sit for 5 minutes until the coated pecans cool, then break up the pecans if there are any chunks (there were lots of yummy chunks that I broke up) then enjoy!
  4. Store in an airtight container
Notes
Makes 2 cups of coated pecan halves

 

 

Bourbon Salted Caramel Chocolate Chip Cookies & {Giveaway}

Bourbon Salted Caramel Chocolate Chip Cookies with Fat Toad FarmThese Bourbon Salted Caramel Chocolate Chip Cookies are THE BEST CHOCOLATE CHIP COOKIES I HAVE EVER HAD! Sorry if that is in all caps, I just don’t know how else to convey the deliciousness of these cookies! What makes them so good? Well, I personally think it is the delicious caramel they are made with, Salted Bourbon Caramel from Fat Toad Farm. Fat Toad Farm generously sent me a wonderful ‘Toadally’ Cute gift box set of 4 caramel sauces to give away to one of the awesome Sweetphi readers, see below to enter!

How did I even come across this amazing caramel you may ask? Well, this past September my husband and I went on a wonderful vacation to Portland and Seattle, and while we were in Seattle we of course had to go to the famous Pike Place Market (if you’d like to see more pictures of our vacation, click here.)

Pikes Place Public MarketSo while we’re walking down the street we got stopped by a specialty store handing out samples of Salted Bourbon Caramel with a little pretzel. Never one to turn down a free sample, I tried one (immediately thinking of ways I could take a few more samples without being too obvious) and turned around to my husband and gently pulled his arm to get his attention and said ‘HONEY, did you try this? OMG it’s SO GOOD!’ He laughed and said ‘yes honey, you’re not having a private caramel tasting here,  it is really good, lets get some to take home.’

We purchased some and headed home. Fast forward a few months, I was baking chocolate chip cookies and saw the jar of caramel in my cabinet and decided to add it to the cookie dough, and the result…well, the result was so good that I emailed Fat Toad Farm and told them about how good their caramel was, and they graciously sent me the cutest little gift box for a giveaway, it even comes in the wooden box as seen in the picture above and below!

I have made these Bourbon Salted Caramel Chocolate Chip Cookies 3 times already, and each time they come out as perfectly as they did the first time! I brought some over to my in-laws, and my husbands sweet little cousin had a cookie and came over to me and said ‘Phi, these are the best cookies I’ve ever had.’ How sweet is that? totally made my day, and I even was able to capture a few photos of him eating the cookies!!

Bourbon Salted Caramel Cookies

When making the cookie dough, you’ll add a little of the caramel sauce into the dough, and then add a little more on top before baking. After your house smells amazing and these beauties are done baking, sprinkle a little Fleur de Sel De – French Sea Salt on top, and enjoy!

Salted-caramel-chocolate-chip-cookies

A little about the farm that makes the delicious caramel: Fat Toad Farm is run by a husband, wife and their two lovely daughters and is located in Central Vermont. They started out hand milking a lovely French Alpine doe named Jupiter in their garage, and seven years later are milking Jupiter’s great, great, great, granddaughter Artemis and 52 of her closest caprine friends in a modern parlor.  The family has spent the last seven years building a high-quality herd of French Alpine milking goats and perfecting the art of caramel making (if you follow this blog you will know how much I admire caramel making, having burned a few spatulas in the task, and mine was nowhere near as good as the caramel sauce Fat Toad Farm makes!) They have an variety of truly fantastic caramel sauces, and a beautiful blog with stories and delicious recipes I will definitely be checking out frequently!

To enter the giveaway, simply sign up for the Fat Toad Farm email newsletter and leave me a comment telling me what your favorite way to use caramel sauce is (please also fill out the widget so I know you’ve entered – plus there are more entries available!) 1 Lucky winner will receive a ‘Toadally Cute’ gift box containing four 2oz jars of creamy goat’s milk caramel sauces – one jar of each of – Original, Vanilla Bean, Cinnamon, and new Salted Bourbon.

Fat Toad Farm Caramel Sauce Giveawaya Rafflecopter giveaway

And now, here is the recipe:

Bourbon Salted Caramel Chocolate Chip Cookies & {Giveaway}
 
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Serves: 30
Ingredients
  • 1 Stick of Butter
  • 2 oz Vegetable Shortening
  • ¾ Cup Sugar
  • ¾ Cup Brown Sugar
  • 1 Tbs Vanilla Extract
  • 1 Egg
  • ½ Cup Salted Bourbon Caramel Sauce
  • 2 Cups Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 1½ Cup Semi-sweet Chocolate Chips
  • 2 Tbs Fleur De Sel Sea Salt
Instructions
  1. Preheat oven to 350 degrees, line baking sheet with parchment paper.
  2. Cream butter, vegetable shortening and white and brown sugar until fluffy. Scrape the sides of the bowl down. Add vanilla extract and egg. Beat until combined. Add ¼ cup Salted Bourbon Caramel Sauce and beat until the cookie dough is a beautiful light brown color, scrape down sides of the bowl.
  3. Add the Flour, baking soda, baking powder, and salt, then beat until it is all incorporated.
  4. Now, with a wooden spoon (I've heard it's very important to use a wooden spoon for this step) stir in the chocolate chips.
  5. With a spoon scoop up 1 tablespoon of cookie dough and form a ball with hands, flatten a little and press thumb in the middle to create a little well, lay on parchment paper covered baking sheet. With a spoon drizzle a little (about ¼ tsp each) caramel sauce into the well on the cookie. Place cookies a good inch apart as they will spread out. I got 3 cookies to a row-and 4 rows, for a total of 12 cookies per baking sheet.
  6. Bake for 13 minutes. Remove from oven, and sprinkle each cookie with a little Fleur De Sel, let sit for 5 minutes, then move to a cooling rack, allow to cool for a few minutes, then enjoy!
Notes
Note-doesn't serve 30, it makes about 30 large cookies and everyone I've given them too eats more than 1 :)

Disclaimer: Fat Toad Farm provided the ‘Toadally Cute Petit Jar Caramel Gift Box’ prize for the giveaway after I contacted them because I was so impressed with their amazingly delicious products.  As always, all above thoughts and opinions are my own. Thanks for supporting the brands and products that make the Sweetphi blog possible!

3 Ingredient Caramel Sauce

3 Ingredient Caramel Sauce

This caramel sauce is everything you could dream of in an ooey gooey 3 Ingredient Caramel Sauce and, it being Thursday and all, I thought I’d carry on my Three Ingredient Thursday tradition (I’ve already made my 3 Ingredient Pulled Pork twice… in two weeks!) Making caramel has always been one of those things that has always eluded me (e·lude verb. 1. evade or escape from (a danger, enemy, or pursuer, typically in a skillful or cunning way. Used in a sentence ‘caramel  managed to elude her makers by almost burning their houses down and ruining their spatulas). Clearly, there is a story behind my journey that led me to FINALLY being able to make a successful caramel sauce that I’d like to share with you.

It all started two years ago when I was attempting to make wedding favors for my upcoming wedding…my idea was to make dark chocolate sea salt caramels on a stick and have those be the favors and place cards because that was a candy my husband and I both love…after three or so failed attempts and lots of useless purchasing of lollipop sticks and molds (I still have 150 lollipop sticks, project anyone?) I gave up and we were able to get them made by a local chocolate shop where my husband had gotten me my first box of chocolates from, so it all worked out. (Side story: when we met with our DJ we were telling him how after our meeting we were going to pick up chocolate covered caramels for our wedding, and he said ‘wait…did you get them from Ultimate Confections?’ We said ‘yes’ and he then proceeded to tell us that he managed their kitchen and how, because of the different melting points of chocolate and sugar they had to build special molds so that the lollipop sticks wouldn’t come out. Made the whole experience that much more special, and SEE, it’s not only me that had issues.

Below is a picture of what our favors/place cards ended up looking like. Little shout out to my friend Debbie who is the speediest helper ever, we bagged all the caramels, tied them with ribbon and made the name cards out of Seed Paper from Botanical Paperworks and by the time I had done 1 I turned around and she had half of them done!
Chocolate Covered Caramel Wedding Favors

Ok, back to my attempting to make caramel … I went scouring the web and followed a recipe I found to the T, only to have my supposed ‘heat resistant’ spatula melt and my smoke detector go off while burning the first batch (the contents of the pan were literally BLACK). Maybe everyone knows this but me? Don’t use plastic when making caramel, only use metal, and don’t use a heavy bottom pan because your caramel will burn the second it starts boiling!

Caramel Sauce Failure

I was so annoyed by this point and my husband heard some not so nice words from the kitchen about my thoughts on making caramel. At one point I’m pretty sure I told him I wanted to write to the author of the recipe I had followed and demand a new spatula, but that isn’t nice, and I calmed down when he told me I should try it again and just develop better instructions so someone else looking for a recipe could find one that would work, because really, that’s one of the reasons I blog-to show and share my experience of making things in the kitchen! So, here is what worked for me in making caramel sauce, successfully! Hope you enjoy!

How to make caramel sauce

3 Ingredient Caramel Sauce
 
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Author:
Serves: 8
Ingredients
  • 1 Cup Sugar
  • 4 Tbs Butter
  • ½ Cup Heavy Cream
Instructions
  1. In a sauce pan start by melting the sugar over medium heat. This takes about 15 minutes, so be patient. As the sugar melts it will first form little clumps, then bigger clumps until it melts completely. Whisk constantly.
  2. As soon as all the sugar is melted and the sides start to bubble, add the butter. Whisk constantly to incorporate the butter. The butter will bubble up with the melted sugar. As soon as it the butter is melted and incorporated, slowly whisk in the heavy cream. Whisk a few times until everything is incorporated and then turn heat off.
  3. Allow to cool in the sauce pan for 10-15 minutes, stirring every once in a while, then pour into mason jar or storage container or serve.
  4. Store in airtight container in the fridge, reheat in the microwave for 10 seconds to warm up. My sauce was fairly thick after cooling.
Notes
Only use metal whisk or spatula.
Add the heavy cream slowly.
It helps if you use a non-stick sauce pan (helps for clean up and when whisking).

5 Ingredient Peach Crumble Pie

5-Ingredient-Peach-Crumble-Pie

I’m sharing this amazingly delicious 5 Ingredient Peach Crumble Pie for this week’s Five Ingredient Friday. It just so happens that today is National Pi Day (no, I didn’t misspell Pie) which celebrates the mathematics symbol Pi (Greek letter “π”) and is celebrated on March 14th (3/14) around the world, so I just had to share a Pie recipe (also, please note that when scheduling this post I scheduled it to be published at 3:14 lol, I really got in the spirit).

This 5 Ingredient Peach Crumble Pie is warm, comforting, delicious, simple to make…I could go on and on about how much I loved it and how I would be totally fine eating this for breakfast-lunch-and-dinner, but I’m going to keep it short and sweet (like the pie) and get to some pictures of how it’s made and the recipe.

5-Ingredient-Peach-Crumble-Pie

5 Ingredient Peach Crumble Pie
 
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Serves: 8
Ingredients
  • 2 Cans (14.5 oz) Peaches-no sugar added, drained
  • 2 Cups Gingersnaps, crushed (Brand I used was Nyakers from World Market)
  • 1 Cup Oats
  • ¾ Cup Sugar
  • 5 Tbs Butter, melted
Instructions
  1. Preheat oven to 375. Spray a pie pan with cooking spray.
  2. In a bowl combine 1½ Cups Crushed Gingersnaps, ¼ Cup sugar, 3 Tbs of melted butter and stir until it is a crumbly consistency. Press into the bottom and sides of the pie pan. Bake for 7 min. Remove from oven and with a fork press sides up again.
  3. In a bowl combine drained peaches (ok if there is a little liquid), ¼ Cup sugar, ½ Cup Oats.
  4. In another bowl combine remaining ¼ Cup sugar, ½ Cup oats, ½ Cup Gingersnaps and remaining 2 Tbs melted butter, mix it into a coarse crumble.
  5. Spoon peaches into the pie crust, and then sprinkle the crumble over the peaches. Bake for 50 minutes. Allow to cool for 20 minutes then enjoy!

Since it is Five Ingredient Friday, I just had to throw in 5 Amazing Sweetphi Pie Recipes:

5-Amazing-Pie-Recipes

1. 5 Ingredient Peach Crumble Pie

2. Apple Pie & Lemon Ricotta Cheesecake Apple Mini Pies

3. Cherry Pie

4. Banana Cream Pie {Gluten Free}

5. Nutty Buddy Pie {Gluten Free & No Bake}

I’d love to hear from you-what’s your favorite kind of pie?

Tiramisú Layer Cake

This Tiramisú Layer Cake is the best cake ever! I seldom follow recipes to a ‘T’, so when I do, and they actually turn out like I want them to I want to, I do a little happy dance! I did that dance after making this decadent and delicious cake!

Tiramisu-Layer-Cake

The moist layers, the hints of coffee and brandy, the decadent Mascarpone frosting…wow…this cake has it all! When I was reading over The Southern Living Magazine Christmas Special Edition, there was a section called something like ‘Showstopping Cakes’ and then a picture of a cake, so since Christmas I have been thinking the name of this cake was ‘Showstopping Tiramisú Cake’. After making this cake, I really do think the name should be changed to ‘Showstopping Tiramisú Layer Cake, because honestly it is hands down one of the best slices of cake I’ve ever eaten, EVER!

I can’t emphasize how rare it is that I actually follow a recipe, so the fact that it turned out and was so good really surprised me. Here are some pictures making this beauty, a little note from me – the end result is definitely worth the time it takes to make this cake!

Tiramisu-Layer-Cake

Tiramisú Layer Cake
 
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Author:
Recipe type: Dessert
Serves: 15-20
Ingredients
  • -Cake Batter-
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups sugar
  • ⅔ cup milk
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 6 egg whites
  • -Coffee Syrup-
  • 1 cup sugar
  • ⅔ cup strong brewed coffee
  • ¼ cup brandy
  • -Mascarpone Frosting-
  • 2 (8-oz.) packages mascarpone cheese
  • 3 cups heavy cream
  • 1 tablespoon vanilla extract
  • ⅔ cup sugar
Instructions
  1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  2. Stir together milk and ⅔ cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.
  3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.
  4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
  5. Meanwhile, prepare Coffee Syrup.
  6. Prepare Mascarpone Frosting. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
  7. Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1⅓ cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1⅓ cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.
Notes
Only changes I made were: I spooned the syrup over the layers instead of brushing, and I made two cakes and then cut them in half making 4 layers

Recipe Source: Southern Living Magazine, December 2011 (link to recipe here)

Homemade Adult Fruit Snacks

Adult Fruit Snacks

What can I say, I’m just not one for showing up at a party empty handed! So when we went to one of my husbands’ friends’ 30th birthday parties I just had to bring something and knew one of his favorite alcohols is Gin. I decided to make homemade fruit snacks in Cranberry-Raspberry flavor and then soak them in Gin. One can also make the little fruit snacks and not soak them in alcohol for them to just be regular Cranberry-Raspberry Fruit Snacks. So for this weeks’ Five Ingredient Friday the recipe is a fun snack!

Making them is a lot easier than one might think-just put some juice, fruit, sugar and gelatin in a pan, dissolve, cook, cool, cut and voila! You have some amazingly tasty little treats. Pour some good Gin over them and bring them to a party.

What do I mean by ‘good Gin?’ I’d say one that you’d drink by itself, not just the cheapest one available. For the Gin I used one called Rehorst made by Great Lakes Distillery which is made with 9 botanicals including two never found in any Gin before. The first, Sweet Basil add’s a unique fresh floral character. The second is Wisconsin Ginseng that gives it a uniquely ‘Wisconsin flavor.’ If you’re ever in Milwaukee you should definitely check them out, they have a beautiful distillery and a wonderful tour I have personally been on probably 5 or more times (click here for a Milwaukee City Guide). Every time we have friends in town we take them on this tour…it’s definitely worth checking out, and their spirits are deeeelish!

To serve these gin soaked fruit snacks one can just put a spoon in the bowl and then people can put a few squares in a shot glass and a few spoonfuls of the Gin-just like a jello shot! I was told it brought back some very fond college memories!

Cranberry Gin Fruit Snacks

Yet another great thing about these fruit snacks is that they are totally customizable to what you want to use-any kind of juice and fruit would work. Another combo I was thinking about was Orange Juice with frozen mango and lemon Vodka…the possibilities are endless!

Homemade Adult Fruit Snacks
 
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Author:
Serves: 20
Ingredients
  • 1½ Cups Cranberry Juice (any kind of juice would do)
  • ½ Cup frozen Raspberries, finely chopped (any kind of frozen fruit finely chopped up will do)
  • ⅓ Cup Sugar
  • 4 packets Gelatin
  • 1-2 Cups Gin or Vodka
Instructions
  1. In a sauce pan put cranberry juice, frozen raspberries, and sugar. Stir once or twice. Then empty Gelatin packets over the juice and let sit for about 2-5 minutes until the gelatin looks like it is starting to dissolve and softens.
  2. Turn heat to medium and stir gently until the Gelatin and Sugar have dissolved-about 5 minutes. Turn heat off and pour into a measuring cup and then into a mold (or alternatively you could line a pan with wax paper and then cut into shapes with cookie cutters after it is done cooling.)
  3. Let cool in the fridge until it sets-about 2 hours.
  4. Run a knife around the side of the molds and turn onto a cutting board and cut into 4s if using a square or cut with cookie cutters into desired shapes.
  5. Put square into a bowl, slowly pour Gin to cover the fruit snack squares and allow to sit for 2 hours in the fridge and then serve and enjoy!

Recipe adapted from the Rachel Cooks blog post on White Grape Homemade Fruit Snacks and the Wellness Mama’s recipe for Homemade Healthy Fruit snacks

Vegan Chocolate Cutie Cake

Vegan-chocolate-cake

Do you ever have those days weeks that you just crave some cake? I was having one of those days and was in the mood to bake, so I went over the the fridge to see what my options were…slim would be a generous word to describe the options available to me…a few lone cuties (clementines) and an apple.

Since any form of dairy was out of the question and I still really wanted cake, I texted my friend Abby who just so happens to have a Vegan food blog called The Frosted Vegan  who gave me a few encouraging words about Coconut Oil and off I went onto this Vegan Chocolate Cake journey.

Did I mention my kitchen was a disaster and I had no clean bowls? So as I was standing in the middle of the kitchen holding my jar of Coconut Oil, I remembered I had once read an article about something called a ‘crazy cake’ that is made in the pan it is baked in and used to be made during the depression era with no eggs or butter and is said to come out super moist and delicious! *Ding, ding, ding* the bell went off in my head, so I scoured the web pinterest and set to making and baking this amazingly delicious cake.

Vegan-chocolate-cutie-cake

Truth be told, this is one of the best cakes I have made, and I surprised even myself that it ended up being Vegan! So here you have it folks, the recipe for Vegan Chocolate Cutie Cake

Vegan Chocolate Cutie Cake
 
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Author:
Serves: 8
Ingredients
  • For the cake:
  • 1½ Cups Flour
  • 3 Tbs Cocoa Powder
  • 1 Cup Sugar
  • 1 Tsp Baking Soda
  • ½ Tsp Salt
  • 1 Tsp Apple Cider Vinegar
  • 1 Tsp Vanilla
  • 5 Tbs Coconut oil, melted
  • 1 Cup Water
  • Juice of 3 Cuties, zest of 1 Cutie
  • For the Frosting *Vegan Chocolate Butter cream*
  • 1 Cup Chocolate Chips
  • 5 Tbs Coconut Oil, softened
  • 1½ Cups Powdered Sugar
  • 1 Tsp Vanilla
Instructions
  1. For the cake
  2. Preheat oven to 350. Line the bottom of a springform pan with parchment paper, spray the pan with cooking spray.
  3. Into the bottom of the pan directly put the first 5 ingredients, then mix them with a whisk.
  4. Make 3 wells into the dry ingredients with the back of a spoon, 2 small ones and 1 larger one.
  5. In one of the small ones pour the vinegar, in the other small well pour the vanilla. Then in the larger one pour the water and the coconut oil. Put the zest of the cutie towards the center and then the juice of the cuties on top of the water/coconut oil well. With a whisk combine all ingredients.It will be a more dense, sticky consistency,
  6. Bake for 30 minutes then let cool for 10 minutes or until a toothpick comes out clean, then remove springform and let cool a little more before transferring to a plate or cake stand and frosting (I frosted mine when it was still a little warm).
  7. For the frosting, in a microwave safe bowl pour in chocolate chips. Microwave at 30 second intervals until melted stirring in between (mine took about a minute and a half). In the bowl of a stand mixer with the whisk attachment beat the coconut oil for a minute to cream it, then scrape down the sides and add the powdered sugar and beat for a minute. Scrape down the sides again and then slowly add the melted chocolate chips and vanilla and beat until it is a nice fluffy frosting (about a minute.)
  8. Frost the cake and enjoy!

Recipe adapted from the Sweet Little Blue Bird blog recipe for ‘Crazy Chocolate Cake