Lemon Almond Cake with Chocolate Stripes
Every once in a while i find an occasion to make a cake. Cakes are great for sharing with others, because nobody wants to risk eating the entire thing by themselves! But I enjoy the baking, and I enjoy finding some great combinations, and being able to have a slice and enjoy the rest with friends and loved ones. This lemon almond cake has such a rich caramel flavor from the sucanat that I used, which is an unrefined and nutritious cane sugar sweetener that tastes a lot like brown sugar. Sucanat is high in vitamins and minerals, but can be substituted out in equal measure in this recipe if you prefer another sweetener, though I recommend finding some at your local health food store to experience its unique flavor. And the chocolate sauce adds just the right spicy kick, and softness to the moist lemony center. This cake is easy, healthy, and full of flavor and smooth texture. Wonderful for any occasion.
Lemon Almond Cake with Chocolate Sauce
- 3 cups flour (I used spelt)
- 1 1/2 cups sucanat, brown sugar, cane sugar
- 3/4 cup sunflower, grapeseed, or coconut oil
- 2 flax eggs (2 tbsp flax meal soaked in 2 tbsp water for 15 min)
- 2 tbsp almond extract
- juice of 1 or 2 lemons
- 1 cup almond milk
- 1/2 tsp baking soda
- 2 tsp baking powder
- Chocolate Sauce
- 1/2 cup melted coconut oil
- 1/2 bar melted semi-sweet baking chocolate
- 1/2 cup almond milk
- 2 tbsp cocoa powder
- 1 tsp cayenne pepper
- pinch of salt
- 2 tbsp agave or maple syrup
- sprinkle with a small handful of coconut shreds and chia or poppy seed
Blend all the dry ingredients and then slowly fold in the wet. Always add the baking powder and baking soda last. Pour into an oiled baking cake pan or bundt pan, as I used, and bake on 350F for 30-35 minutes, until it's golden and you can insert and withdraw a knife or toothpick cleanly from the center.
As it's cooling, make the chocolate sauce by blending all the ingredients until it's a smooth and chocolatey sauce. Spoon over the cake in stripes.
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