When creating the new black cacao cakes, I had option one, and then there was this. Now, I thought this one would be the preferred cake since it was taller. Turns out, the cake in my head is NOT what was on the plate.
This recipe for gluten free, vegan black cacao cake is taller, but it’s also more dense like a traditional sponge cake. The option one recipe, whilst shorter, is also lighter and more airy. Totally tripped me out 🙂
So, make one, make both, take your pick. For the record, The Papa liked this one best and Kid Three liked the shorter cake best. However, they were happy to eat allllllll the cake together. I wish I were joking… they ate a LOT of cake.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: EOE, FPIES, Vegan
Compatible With: Stone Fruit Free
