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Halloween Charcoal Sprinkle Cookies (DF)

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I love a good sprinkled dessert. Sprinkle donuts? Yep. Sprinkles on cake? Count me in. Cookies covered in sprinkles? Yesss. The satisfying crunch! The festive colors! The sugary sparkle! And if you’re here, then there’s a good chance you at least feel half as enthusiastic as I do about sprinkles. This Sprinkle Cookie is a soft, chewy, traditional sugar cookie that’s been naturally dyed with activated charcoal and then rolled in sprinkles pre-bake for a lovely, festive look. And they’re delicious. You don’t taste the charcoal at all!

The recipe is simple, but in order to get the spread of the cookies just right, I don’t recommend subbing any of the ingredients. The sugars are interchangeable with one another – you can use 100% coconut sugar for a healthier cookie, or 100% granulated sugar for a sweeter cookie. I chose a mix of the two to get that traditional sugar cookie flavor without the kind of sweet that hurts my mouth. You’ll also need to chill the dough – don’t skip this step as it makes the dough easier to work with and helps create the perfect spread/cookie shape!

Some of the ingredients I like for this recipe:

Coconut sugar tastes less sweet that granulated sugar. For this recipe, the sugar is necessary for the proper texture and spread of the cookies, so I’ve added a bit of coconut sugar to lessen the sweet flavor. Plus, coconut sugar is an unrefined, low GI sweetener that tastes nothing like coconut – a win!

Oil makes these cookies so soft and chewy. You can use any vegetable oil you’d like. I used regular olive oil since the color and flavor doesn’t affect these cookies.

Activated charcoal coconut powder makes for a great natural dye. A little goes a long way in creating a dark gray dough that makes for beautiful (and festive!) cookies.

Eggs add moisture to these cookies, and the extra egg yolk brings chewiness to the cookies’ texture. I have not tried any egg replacements for this recipe.

Yield: ~18 cookies

Halloween Charcoal Sprinkle Cookies

Halloween Charcoal Sprinkle Cookies

Soft-baked, chewy sugar cookies naturally dyed with activated charcoal coconut powder and then covered in festive sprinkles!

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 2 hours
Total Time 2 hours 35 minutes

Ingredients

  • 1 1/2 cups + 2 Tbsp unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp activated charcoal coconut powder**
  • 1/2 cup granulated sugar (or coconut sugar)
  • 1/4 cup coconut sugar
  • 2 tsp vanilla extract
  • 1/3 cup vegetable oil (I used olive oil)
  • 1 large egg + 1 large egg yolk, room temp
  • 1/2 cup sprinkles (for rolling)

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, salt, and charcoal powder; set aside.
  2. In a medium bowl, whisk together the sugars, vanilla, oil, and egg + egg yolk. Add wet ingredients to dry and use a large wooden spoon or spatula to mix until everything is just combined. Cover and refrigerate dough for two hours.
  3. Preheat your oven to 325°F and line one or two baking sheets with parchment paper. Add the sprinkles to a small bowl. Remove dough from the refrigerator and scoop 8 dough balls 1 1/2 Tbsp in size. Roll the dough balls smooth and then dip the tops and sides of the dough balls in your sprinkles.
  4. Place all 8 dough balls on your parchment-lined baking sheet, spacing them evenly apart. Then gently reshape them to make neater balls, if necessary. Slightly flatten each dough ball. Bake at 325°F for 5 minutes or until cookies have a spread.
  5. Allow cookies to set for 1 minute on the baking sheet, and then gently move them to a cooling rack. Cookies will de-puff as they cool. Repeat until all cookies are baked. Store leftovers in an airtight container at room temperature.

Notes

**Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 109 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 31mg Sodium: 136mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 0g Sugar: 11g Sugar Alcohols: 0g Protein: 1g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other cookie recipes you might like:

Soft & Chewy Confetti Cookies (DF)
Coconut Oil Chocolate Chip Sprinkle Cookies (DF)
Soft & Chewy Coconut Sugar Cookies (DF)

One Bowl No-Chill Chocolate Chip Cookies (DF)

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If you’ve been following along with me for a while then you know I love a good cookie. Especially a chocolate chip cookie. I grew up baking chocolate chip cookies for my family (seriously, at nearly every family gathering), so there’s just something about a fresh cookie, or spoonful of dough, that just makes me feel happy. For these cookies, I really wanted to create a quick and simple recipe. No special ingredients. No waiting for the dough to chill. All made in one mixing bowl. And, most importantly, a dough that tastes just like the one I always made for my family. This is it.

The dough for these cookies comes together like a standard chocolate chip cookie. You’ll beat the vegan butter and sugars. Add the vanilla and eggs. Then, which is non-traditional, you’ll beat in the leavening agents and salt. Stir in the flour and chocolate and you’re ready to bake! Seriously. These are easy. Like, give-me-twenty-minutes-to-pop-some-cookies-in-the-oven easy. You can scoop or roll the dough – whatever you choose just make sure you have some of the chocolate chips showing at the top of your dough balls. Since I used a mix of mini and regular chips, I didn’t have to top my dough balls with extra chocolate. The dough was already super loaded!

Some of the ingredients I love for this recipe:

Vegan butter gives these dairy-free cookies that buttery taste we all love. The dough tastes exactly the way chocolate chip cookie dough tasted growing up.

Brown sugar lends moisture to these cookies, and I don’t recommend using any sugar replacements.

Mini chocolate chips are a great way to ensure maximum chocolate in each bite! I used a mix of half regular chips + half mini for ultimate chocolate distribution. This also makes for beautiful cookies!

Corn starch (or arrowroot starch) gives these cookies a bit of chewiness, which helps them last for days. Seriously, pop one in the microwave and your cookie will taste good as fresh.

Yield: 20 Cookies

One Bowl No-Chill Chocolate Chip Cookies

One Bowl No-Chill Chocolate Chip Cookies

Quick and easy no-chill Chocolate Chip Cookies! The perfect recipe for when you want cookies NOW!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup (1 stick) vegan butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp corn starch (or arrowroot starch)
  • 1 3/4 cup unbleached all-purpose flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup dairy-free mini chocolate chips

Instructions

  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a large bowl, beat the vegan butter and sugars. Beat in the egg until totally combined. Beat in the vanilla. Then, beat in the baking soda, baking powder, salt, and corn starch.
  3. Use a large wooden spoon or spatula to stir in the flour until a few flour streaks remain. Add the chocolate chips and stir until just combined.
  4. Scoop or lightly roll dough balls 1 1/2 Tbsp in size. Place 6-8 dough balls on your cookie sheet, making sure the areas with chocolate chips showing are on top - if you used mini chips then you shouldn't have to press more chips into the tops.
  5. Bake cookies at 350°F for 6-8 minutes or until just barely golden. Gently move to a cooling rack.
  6. Store leftovers in an airtight container at room temperature.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

2
Amount Per Serving: Calories: 232 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 220mg Carbohydrates: 42g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other chocolate chip cookie recipes you might like:

Soft & Chewy Chocolate Chip Cookies (DF)
Tahini Spelt Chocolate Chip Cookies (DF)
Coconut Oil Chocolate Chip Sprinkle Cookies (DF)

Mulled Apple Cider Cake with Penuche Frosting (DF)

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It’s apple season! And also one of my favorite seasons for indulging in all things sweet. The air is cooling and all of the upcoming holidays just have me feeling extra happy and eager. I’ve been dying to use apple cider in something for a couple of weeks now, and a simple sheet cake (loaded with frosting!) was a no-brainer. I love cake. And since I’m dairy-free I rarely get to indulge in it. Growing up, my grandma would make layered caked with penuche frosting. I didn’t know what exactly it was at the time, I just knew it was delicious and that she would have a plate of the leftovers waiting in the refrigerator for my mom (and me!) to snack on. Yes, I ate a lot of sugar growing up. Penuche frosting is made with brown sugar, so it’s super sweet with its own distinct (and totally mouth watering) flavor.

I was a bit nervous to make the frosting for the first time as I’d attempted it with coconut sugar before and failed. But it came out perfectly! I used vegan stick butter and almond milk, and I couldn’t be happier with the results. You’ll add all of the ingredients, except the powdered sugar, to a small saucepan, bring to a boil, and then allow that mixture to cool completely. Then you’ll simply beat in the powdered sugar! It’s time consuming since it can take up to 2-3 hours for the mixture to totally cool, but it’s a pretty simple, fail-proof recipe. The cake itself is easy. You don’t have to use mulled apple cider, but you’ll need to reduce the cider for around 20-30 minutes anyway so why not add in a cinnamon stick (or ground cinnamon) and a few orange slices? The result is a spicy, more flavorful apple cider. Then you’ll add lots of spice into the batter for extra fall flavor. For this, feel free to adjust the spices to your liking!

Some of the ingredients I like for this recipe:

Whole wheat pastry flour adds fluff to this cake. This flour is a staple in my pantry for baking cakes and quick breads. I love it, and I highly recommend it for this recipe! You can use all-purpose flour in its place, but I promise the WWPF really makes a difference in the cakes texture.

Coconut sugar is my go-to sweetener. It’s unrefined, low GI, and doesn’t taste like coconut. Plus, it tastes less sweet than regular white sugar, which helps balance the sweetness of the penuche frosting.

Mulled apple cider is a delicious and spicy warm cider that bring in lots of fall flavor to this cake. Feel free to reduce your apple cider without the added spice/orange.

Applesauce brings moisture and sweetness to this cake! Plus, it goes along with the apple theme, so I felt it was perfect.

Light brown sugar is necessary for the traditional penuche frosting. The molasses taste adds a unique flavor to the frosting. I don’t recommend any substitutes as I’ve tried coconut sugar in the past with no luck.

Yield: 18 Slices

Mulled Apple Cider Cake with Penuche Frosting

Mulled Apple Cider Cake with Penuche Frosting

A soft spice cake made with mulled apple cider and applesauce! Topped with a decadent brown sugar frosting, this sheet cake is the perfect fall and holiday dessert!

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 3 hours
Total Time 4 hours 20 minutes

Ingredients

Apple Cider Cake

  • 1 cup unbleached all-purpose flour
  • 1 1/4 cup whole wheat pastry flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 3/4 tsp ground nutmeg
  • 1 1/2 cups apple cider, reduced
  • 1 cinnamon stick (optional)
  • 1/2 an orange, sliced (optional)
  • 3/4 cup coconut sugar (or light brown sugar)
  • 1/2 cup neutral oil
  • 2 tsp vanilla extract
  • 3 large eggs, room temp (or 3 flax eggs)
  • Heaping 1 cup applesauce

Penuche Frosting

  • 3/4 cup vegan butter (or butter)
  • 1 cup light brown sugar
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar

Instructions

  1. Add the apple cider, cinnamon stick, and sliced orange to a small pot. Bring to a boil and then simmer until liquid reduces to a 1/2 cup. This can take up to 30 minutes. Once reduced, set aside to cool and remove cinnamon stick and orange slices. This is also a good time to bring your eggs to room temperature - place them in a glass of warm water until you're ready to make the cake batter.
  2. While the mulled apple cider is cooling, preheat your oven to 350°F. Prepare a 9x13" cake pan with non-stick spray and (optional) line the bottom of the pan with parchment paper.
  3. In a medium mixing bowl, add the flours, baking soda, baking powder, salt, and spices. Whisk until well combined; set aside.
  4. In a large bowl, beat together the mulled apple cider, coconut sugar, oil, vanilla, eggs, and applesauce until combined. Beat in the dry ingredients until batter is smooth - about 1 minute.
  5. Bake cake at 350°F for 15-20 minutes or until a toothpick inserted into the middle comes out with a few crumbs. To frost the cake out of the pan (like I did) allow the cake to cool for 10 minutes. Then invert it onto a cooling rack, remove the parchment paper, and invert the cake onto another cooling rack so it's right side up. OR allow cake to cool completely in the pan.
  6. While your cake is cooling, start the frosting. Add the vegan butter, brown sugar, and almond milk to a medium saucepan. Bring mixture to a full boil then immediately remove from heat and stir in the vanilla. Transfer to a medium mixing bowl to cool completely - the cooling process can take up to a couple of hours.
  7. Once your cake and brown sugar mixture have totally cooled, add 3 cups of sifted powdered sugar to the brown sugar mixture. Beat with a whisk attachment until smooth. Add powdered sugar by the 1/4 cup until you've reached a thick, smooth, spreadable consistency. If it becomes too thick, add a little plant-based milk 1 tsp at a time.
  8. Frost your cake with an icing spatula, swirling it around the cake. The frosting may shift a bit on the cake, but it'll will eventually set up.
  9. Store leftovers in an airtight container in the refrigerator for maximum freshness.

Notes

  • A neutral oil is one with a light taste, like extra light olive oil, refined coconut oil, or avocado oil. For this recipe, I used extra light olive oil.
  • For the penuche frosting, your brown sugar mixture must be completely cool in order for the frosting to turn out. This took a couple of hours for me, so it's important to start your frosting while your cake is cooling!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other cake recipes you might like:

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)
Spiced Zucchini Cake with Vegan Buttercream Frosting (DF)
Dairy-Free Banana Chocolate Cake

Black Sesame Caramel Frappé

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This post is sponsored by Torani and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Halloween is around the corner, and I am in the mood for all things spooky! I’ve never been super into dressing up, but give me the best horror movies, pumpkin everything, and all things cutesy and festive! I think I’ve checked out the same Halloween section at the store no less than five times already. But anyways, when Torani reached out to me about creating a Halloween themed drink with one of their delicious syrups, I was so in. With nutty black sesame, lots of buttery, rich caramel flavor, and a bit of activated charcoal coconut powder for that hint of Halloween, this Black Sesame Caramel Frappé is just what I needed. And let’s just say I was way too satisfied with the work of my sugar sprinkle rims.

Once you’ve got the toasted black sesame powder – which is super simple to make! – you’ll basically add all of the ingredients to a blender and you’re all set and ready for a lightly caffeinated, sweet and icy beverage! I added a whopping 6 Tbsp of the Torani Caramel Syrup to this recipe (which serves 2) because I just couldn’t resist, but feel free to play around with the syrup and add 2 or 4 Tbsp as the suggested serving size is 2 Tbsp per 1 cup of liquid. I topped it all off with whipped cream, extra black sesame powder, and black sesame seeds. For even more sweetness, feel free to add a caramel drizzle! And head over to www.Torani.com to get your hands on their Caramel Syrup!

Some of the ingredients I like for this recipe:

Coconut cream gives this recipe a creamier texture. You can opt for 2 cups of frozen coconut cream, or skip it all together and use ice.

Sugar adds a touch more sweetness. Feel free to adjust to your liking.

Toasted black sesame powder is a delicious and nutty add-in that pairs so well with the rich caramel syrup flavor.

Torani Caramel Syrup is a quick and easy way to deliver caramel goodness to these frappés. Plus, you can use it to create endless recipes, or just add a spoonful to your morning coffee for a buttery caramel flavor!

Activated charcoal coconut powder is a natural way to make these frappés darker in color. It is tasteless in this recipe, and adds depth to the gray.

Yield: 2 Frappes

Black Sesame Caramel Frappé

Black Sesame Caramel Frappé

A delicious and creamy frappé made with nutty black sesame and sweet Torani Caramel Syrup! A vegan-friendly treat to get you in the mood for Halloween!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Make your toasted black sesame powder. Place 1/4 cup of black sesame seeds (or more if you desire to have extra!) in a frying pan over medium heat. Stir constantly until the seeds begin to toast - you'll notice a strong nutty aroma and, if using stainless steel, the pan will begin to smoke. Remove from heat and blend toasted seeds in a food processor or blender until the seeds breakdown into a chunky powder.
  2. In a blender, add the ice or frozen coconut cream (or mix of both), espresso powder, black sesame powder, Torani Caramel Syrup, sugar, milk, and charcoal coconut powder. Blend until smooth.
  3. Serve immediately and add your favorite toppings - whipped cream, caramel sauce, black sesame powder, or sprinkles!

Notes

  • You can empty out one to two cans of coconut cream into ice cube trays (or onto a parchment lined baking sheet) and freeze for a creamier drink
  • Your black sesame seeds must be toasted in order to blend into a powder as the toasting softens the seeds
  • Recipe can be halved for one serving
  • For the sprinkle rim, melt 2 Tbsp of chocolate chips. Use a mini spatula to lightly spread chocolate around rim of glass. Douse in sprinkles and immediately chill in the refrigerator
  • **Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

© Rachael | Sugared & Stirred
Cuisine: Drinks / Category: Ice Cream

Did you make this recipe?

Tag @sugaredandstirred and @torani on Instagram and hashtag #AToraniHalloween

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)

by 1 Comment

I’m an absolute sucker for good cake. I grew up eating cakes made from a box, which is probably why I have such an affinity for soft, fluffy cakes with thick, sweet-as-can-be American buttercream. Anyone else usually disappointed in the professional cakes found at weddings? (Maybe I’m the odd woman out here.) Well, this cake is everything I love about cake. Fluffy, moist and topped with a decadent buttercream made with lots of dark cocoa powder, which helps even out the sweetness of the powdered sugar. And it’s easy!

I was always intimidated by homemade cakes. Even confused. Why would one go to all that trouble? Enter: the sheet cake. No more difficult than a batch of cookies, in my opinion. You beat the wet ingredients, whisk the dry ingredients, mix them all together, and, once baked and cooled, top it off with a super simple vegan (or non-vegan) buttercream! And the results? They’ll blow you and everyone who eats a slice away!

Some of the ingredients I like for this recipe:

Whole wheat pastry flour brings all the delicious fluff to this cake! If you like your cake fluffy, then you don’t want to skip out on this flour! Plus, you’ll definitely want to use it in the future to make fluffy muffins or quick bread loaves.

Coconut sugar is an unrefined, low GI sugar that won’t spike our blood sugar the same way that a higher GI sugar (like white sugar, honey, or maple syrup) will. And it doesn’t taste a thing like coconut.

Instant coffee intensifies the chocolate flavor of the cake, and you won’t taste the coffee!

Applesauce helps sweeten this cake and lends a hand to its moistness.

Vegetable shortening adds structure to the vegan buttercream. You can use more vegan butter in its place, but I highly recommend the shortening!

Dutch process cocoa powder gives the frosting a deeper, richer flavor and darker color.

Yield: 15 Slices

Chocolate Sheet Cake with Dark Chocolate Frosting

Chocolate Sheet Cake with Dark Chocolate Frosting

A fluffy and moist Chocolate Cake topped with a decadent Dark Chocolate Buttercream Frosting

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes

Ingredients

Chocolate Cake

  • 3/4 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 cup natural cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup coconut sugar
  • 1/2 cup unsweetened almond milk, warm
  • 1 heaping tsp instant coffee granules
  • 1/2 cup neutral oil (avocado, extra light olive oil, refined coconut oil, etc)
  • 2 tsp vanilla extract
  • 3 large eggs, room temp
  • 1 heaping cup unsweetened applesauce

Dark Chocolate Frosting

  • 3/4 cup vegan butter (stick form), softened
  • 1/4 cup vegetable shortening (or more vegan butter)
  • 2 tsp vanilla extract
  • 1/2 cup dutch process cocoa powder
  • 3 cups powdered sugar
  • ~5 tsp plant-based milk

Instructions

    1. Preheat your oven to 350°F and prepare a 9x13" cake pan with non-stick spray. If you plan to remove the whole cake from the pan to frost and serve (like I did), cut a piece of parchment paper the size of the inside bottom of your cake pan, and place it on top of the non-stick spray.

2. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.

3. Meanwhile, in a medium bowl, sift the flours and cocoa powder. Whisk in the baking soda, baking powder, and salt until totally combined.

4. Mix together the warm almond milk and instant coffee granules. Then, in a large bowl, beat together the coconut sugar, milk/coffee mixture, oil, vanilla, eggs, and applesauce until combined.

5. Beat the dry ingredients into the wet until batter is well combined, about 1 minute on medium speed. Pour batter into prepared cake pan. Tap the pan on your counter to bring air bubbles to the surface - feel free to use a toothpick to pop any air bubbles that haven't popped on their own.

6. Bake cake at 350°F for 15-25 minutes or until a toothpick inserted into the middle comes out with a few crumbs. Allow cake to cool in the pan on top of a cooling rack. Alternatively, if you'd like to remove the whole baked cake, allow the cake to cool in the pan for 10 minutes. Then place another cooling rack (or baking sheet) on top of the pan and flip the cake over. Your cake should fall right out. Peel off the parchment paper and then use a cooling rack to flip the cake right side up. Allow to cool completely.

7. Once your cake is totally cool, make your frosting. In a medium bowl, beat together the softened vegan butter and vegetable shortening until smooth and creamy. Beat in the vanilla. Sift in the cocoa powder and powdered sugar and then beat until combined. Beat in milk 1 tsp at a time until you've got a creamy, spreadable buttercream.

8. Scoop all of the frosting onto the top of your cooled cake. Use a spatula to spread evenly over the surface, creating deep swirls. Top with your favorite sprinkles, shaved chocolate, or coconut flakes!

9. Store leftovers in an airtight container in the refrigerator.

Notes

A neutral oil is any oil with a neutral taste. These include oils such as avocado, extra light olive oil, and refined coconut oil.

For the dark chocolate frosting, you will need a dutch process cocoa powder - check next to the natural cocoa powder (most widely available) in the baking aisle.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 464 Total Fat: 23g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 66mg Sodium: 344mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 3g Sugar: 34g Sugar Alcohols: 0g Protein: 6g
calculated nutrition information may not always be accurate
© Rachael | Sugared & Stirred
Cuisine: Dessert / Category: Cake

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other chocolate recipes you might like:

Vegan Chocolate Banana Cake Donuts
Banana Chocolate Cake (DF)
Dark Chocolate Zucchini Bread (DF)
Salted Chocolate Rye Cookies (DF)