Let's Get Spooky!

Serves: 10

Batter:

• 2 cups gluten-free all-purpose flour
• ¾ cup cacao powder
• 1 ½ cups organic sugar or coconut palm sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 eggs
• 1 cup non-dairy milk
• ¾ cup of Coconut Oil
• 1 ½ teaspoons vanilla extract
• 1 cup hot coffee
  
  

Frosting:

• 2 ¾ cup organic powdered sugar OR Swerve Confectioners’ Sugar
• ½ cup of vegan butter
• 2 Tablespoons of non-dairy milk
• 1 teaspoon of vanilla extract
• orange natural organic food dye
• 2 Tablespoons of water
  
  

Directions:

1. 1. Preheat oven to 350˚F. Line two 8-9” cake pans with parchment paper.
2. 2. In a large mixing bowl, beat together eggs, non-dairy milk, coconut oil and vanilla extract until smooth.
3. 3. Add the gluten-free flour, cacao powder, sugar, baking soda, baking powder and salt.
4. 4. Beat until mixture is smooth.
5. 5. Add the hot coffee and mix until combined.
6. 6. Divide the batter evenly between the prepared cake pans and bake at 350˚F for 25-30 minutes, or until a toothpick comes out clean.
   
   

Dye-Free Orange Frosting:

1. 1. In a large mixing bowl, beat together vegan butter, non-dairy milk, vanilla and slowly pour in powdered sugar one cup at a time.
2. 2. Mix in drops of orange organic food dye until you reach the color you desire.
3. 3. Optional: Place 3/4 cup of coconut cream and 3 tablespoons of coconut oil in a small saucepan over medium-heat until it is just about to simmer. Pour the heated mixture over 12 oz of dairy-free dark chocolate. Stir until the chocolate is melted. Let it sit for 5 minutes and then pour over cake allowing it to drip down the sides.

EYE OF NEWT JAM!

Ingredients
2 cups organic raspberries, fresh or frozen
2 tbsp Organic Traditions Coconut Palm Sugar
1 medium lemon, juiced
2½ tbsp Nutiva Organic Chia Seed

Instructions
1. Lightly mash the raspberries (if you’re using frozen ones, make sure to thaw).
2. Place the raspberries, coconut sugar and lemon in a medium-sized pan on the stove.
3. Bring the mixture to a boil, stirring often.
4. Reduce to a simmer for 15 minutes and continue to “mash” the raspberries with a fork or masher (you’ll want to mash them until they reach desired consistency, leaving some a little chunkier for even more texture in the jam).
5. Let it cool.
6. Once cooled, bring to a simmer once again, add chia seeds and stir frequently for about 8-10 minutes.
7. Remove entire mixture from heat, and let it cool completely.
8. Transfer to a Mason jar (or another storage container), and store in the fridge.

You won’t believe how amazing this 4-ingredient Raspberry Chia Seed Jam is. Yes, we said just 4 ingredients!