RECIPE

Spicy HOT CHOCOLATE CAKE

WITH CACAO NIBS AND NUTS

PER SERVING

391 calories 10 g protein 31 g fat (3 g sat) 28 g carbs 140 mg sodium 105 mg calcium 7 g fiber

BEVERLY LYNN BENNETT www.veganchef.com Book Publishing Company PO Box 99 Summertown, Tn 38483 Phone 888-260-8458 bookpubco.com

Warm and stimulating spicy hot chocolate, which is typically enhanced with ground cinnamon and chiles, provided the inspiration for this gluten-free cake. Chia gel helps bind the batter of this dark-chocolate confection, which is topped with chopped nuts and cacao nibs. Serve with a scoop of your favorite vegan ice cream on the side.

INGREDIENTS

 1/4 cup warm water  1 1/2 teaspoons chia seeds  3 cups almond flour  6 tablespoons cacao powder or unsweetened cocoa powder  2 teaspoons baking soda  1 teaspoon ground cinnamon  3/4 teaspoon cayenne or chipotle chile powder  1/2 teaspoon sea salt  1/2 cup agave nectar or maple syrup  6 tablespoons canola or other oil  1 teaspoon vanilla extract  1⁄3 cup coarsely chopped nuts (such as almonds, Brazil nuts, hazelnuts, pecans, or walnuts)  1/4 cup cacao nibs

INSTRUCTIONS

 Preheat the oven to 350 degrees F. Lightly oil a 9-inch square baking pan or mist it with cooking spray.  Put the water and chia seeds in a small bowl and whisk vigorously to combine. Let rest for 10 minutes, until the mixture thickens into a gel.  Put the almond flour, cacao powder, baking powder, cinnamon, cayenne, and salt in a large bowl and whisk to combine. Add the chia seed gel, agave nectar, oil, and vanilla extract and whisk to combine. The batter will be very thick.  Transfer the batter to the prepared baking pan. Scatter the chopped nuts and cacao nibs over the top and use a spatula to gently press them into the batter. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing and serving.

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