Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups gluten free flour blend
  • ½ cup unsweetened cocoa powder
  • 1 cup organic cane sugar
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup organic canola oil
  • ⅔ cup refrigerated coconut milk or non-dairy milk of your choice)
  • 3 Tablespoons vanilla coconut milk yogurt (I used SO Delicious brand)
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1/2 cup PASCHA 85% Bittersweet Chocolate Chips
  • 1/2 cup PASCHA 85% Bittersweet Chocolate Chips
  • Non-dairy Coconut Milk Vanilla Ice Cream

Instruction

  • Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper, with an overhang on both sides.
  • In a large bowl, whisk together the gluten free flour blend, cocoa powder, sugar, cinnamon, baking soda, and salt.
  • Add the organic canola oil, coconut milk, coconut milk yogurt, apple cider vinegar, and vanilla extract. Stir well to combine.
  • Add the PASCHA chocolate chips and stir well.
  • Spread the batter into the prepared pan. Bake at 350 degrees for about 20-22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool completely. Once cool, use the parchment paper to lift the cake out of the pan and move it to a flat surface.
  • Use a 2 1/2 inch biscuit cutter to cut out circles from the cake. You should get 8 circles.
  • Before serving, set the ice cream out so that it softens slightly. Microwave the 1/2 cup of PASCHA Chocolate chips for one minute, then stir. Microwave on 15 second intervals until all melted, then stir until smooth.
  • Before serving, assemble the dessert: Place one circle of cake on each plate, then top with vanilla ice cream, then top with another circle of cake. Drizzle the hot chocolate sauce on top.
  • Serve immediately.