Moist and chocolaty . . . topped with gooey peanutty goodness. . . come to Mama! Instead of sugar-laden, waist-exploding Reese’s, do it the Trimming Healthy way and you have . . . Treeces! This Treecified frosting drips down into the cake and makes you sigh with pleasure. All this goodness and the cake is completely dairy-free! You’re welcome, dairy-free Mamas. This recipe is found in the “Breakfast & Baked Goods – Cakes” section of the Trim Healthy Table Cookbook, page 382.
Chocolate Treeces Poke Cake
Description
Moist and chocolaty . . . topped with gooey peanutty goodness. . . come to Mama! Instead of sugar-laden, waist-exploding Reese’s, do it the Trimming Healthy way and you have . . . Treeces! This Treecified frosting drips down into the cake and makes you sigh with pleasure. All this goodness and the cake is completely dairy-free! You’re welcome, dairy-free Mamas. This recipe is found in the "Breakfast & Baked Goods - Cakes" section of the Trim Healthy Table Cookbook, page 382.
1Multiple Serve Recipe
Ingredients
FOR THE CAKE
FOR THE FROSTING
Instructions
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Preheat the oven to 350°F. Generously spray an 8-inch square cake pan with coconut oil.
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Make the cake. Place all the ingredients in a food processor and process well for about 30 seconds. Pour the batter into the cake pan and bake for 35 minutes, or until the top of the cake is just done but not too firm. While the cake is cooling inside the pan on the counter, use a knife or chopstick to poke holes all over the top of the cake.
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Make the frosting. Place all the ingredients in a food processor and process (or stir all the ingredients together in a bowl, making sure your coconut oil is liquid before doing so). Pour the frosting all over the cake, then refrigerate the cake until you want to eat it.
Note
NOTE: If you have an allergy to peanuts, the frosting can be made with almonds. You would use ¹⁄³ cup almond butter to replace the peanut flour and peanut butter.
