Vegan Chocolate Cake with Strawberry & Chocolate Glaze

Dessert, Snacks, Vegan

Vegan Chocolate Cake with Strawberry & Chocolate Glaze is a decadent, double chocolate dessert that is healthy and delicious.  It’s topped with a delicious strawberry glaze that accentuates the flavor of every slice of cake.



Vegan Chocolate Cake with Strawberry & Chocolate Glaze

½ cup of peanut butter
2 flax eggs (2 tablespoon of flax meal plus 6 tbsp of warm water)
you can also use 2 egg replacers.
¼ cup of nondairy dark chocolate, melted
3 tablespoons of coconut oil
3 tablespoons of cacao powder
1 teaspoon of baking soda
¼ teaspoon of Himalayan salt

Strawberry Glaze: 2-4 strawberries (3-4 tablespoons of fresh strawberry puree use a high-speed blender and strain out
seeds after pureeing)
½ cup of organic confectioner sugar

Chocolate Glaze:
¼ cup of nondairy dark chocolate chips
½ teaspoon of coconut oil

-Preheat the oven to 350F degrees.
-Prepare well-greased silicone bundt pan and set aside.
-In a large bowl, mix the unsweetened applesauce, peanut butter, sugar free maple syrup and egg replacers then combine ingredients.
-In a double boiler, add ¼ cup of chocolate chips and ½ teaspoon of coconut oil then stir until melted and creamy.  Add the melted chocolate to the applesauce mixture, then add the dry ingredients, combine well.  Add batter to round mini silicone pan and smooth out the tops.
-Bake for 28-30 minutes at 350F degrees.  Cool for about 30 minutes then gently remove cakes from silicone pans onto a cooling rack to cool completely.
-Strawberry Glaze:  In a high-speed blender, add the fresh strawberries and puree, strain out seeds and add 3-4 tablespoons to a small bowl.
-Sift ½ cup of organic confectioner sugar, combine ingredients until smooth.
-Drizzle cooled mini bundt cakes with strawberry glaze.
-Chocolate Glaze: In a double boiler add ¼ cup of nondairy dark chocolate and ½ teaspoon of coconut oil and stir until melted.  Drizzle over the mini bundt cakes.  Serve and enjoy!

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