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Preheat oven to 350 degrees F. In a large mixing bowl, combine the SUCANAT, flours, cocoa powder, baking soda, and salt and mix well. In another bowl, combine water, syrup, oil, vinegar and vanilla extract. Add the wet ingredients to the dry and mix well. Pour batter into two lightly oiled and floured 9-inch round cake pans. Bake for 30 minutes, or until a toothpick inserted in the center of each comes out dry. Remove pans and cool completely. Remove cakes from pans and turn one layer onto a serving plate so the bottom of the cake is facing up. Spread 1/3 of icing over the surface. Place the other cake layer on top of the icing, and use remaining icing to cover top of the cake (do not put any icing on the sides). Cut into slices and serve.
Coconut Squash Sauce
Ingredients:
2 cups almond milk
¼ cup coconut milk
1 cup dried, unsweetened coconut
3 tablespoons arrowroot powder dissolved in 3 tablespoons cool water
1 cup Wholesome Sweeteners’ Organic SUCANAT
½ teaspoon pure vanilla extract
½ cup peeled, steamed butternut squash
Method
In a 2-quart saucepan, combine almond milk, coconut milk, and dried coconut and bring to a simmer over medium heat. Remove saucepan from heat, add arrowroot/water mixture, and stir vigorously with a whisk until thickened. Add SUCANAT and vanilla extract, then transfer to a blender, add squash and blend until smooth. Chill for 1 hour and serve on ice cream or as a dessert topping.
Variation:
Coconut Squash Cake Icing
In a food processor, grind 2 cups chopped walnuts to a medium-coarse meal (this should yield 1 ½ cups). Blend walnuts into Coconut Squash Sauce and chill at least 1 hour before using. |
