Orange-Infused Chocolate -Almond Cake

Olive Oil Cooking Spray

2 Tbsp Coconut Oil, melted

2 Tbsp Smooth Unsalted Almond Butter

1/2 cup Agave Nectar

1/4 cup Prune Puree

2/3 cup Orange Juice

2 Tbsp Flaxseeds, ground

2 Tsp Vanilla Extract

1/2 Tsp Balsamic Vinegar

4 Tsp Orange Zest

1 cup plus 2 Tbsp Spelt Flour

1/3 Unsweetened Dark Cocoa Powder

3/4 tsp Baking Soda

1 tsp Baking Powder

1/4 tsp Sea Salt

Orange Zest (garnish)

Glaze

3/4 orange juice

2 Tbsp agave nectar

Cake:

Preheat oven to 350 Degrees.  Spray parchment paper with olive oil spray and line a8.5 ” pan.

Whisk wet ingredients.

Mix dry ingredients.

Combine with blender.  And bake for 30 minutes.  Then rotate pan and cook for another 20 minutes until it springs back when pressed down.

Glaze

Combine 3/4 Orange Juice with 2 Tbsp of Agave Nectar. Bring to a boil, and then let simmer for 20 minutes until it forms a syrup.

Eat.  I loved it.  Felt like it was enough sweetness but not so much that it sets off “eat all the sugar in the house” kind of craving.  After typing this, I realized, I used a 1/2 of balsamic vinegar instead of 1.2 tsp!! Oh well, it tasted great.  And, I couldn’t find prune puree in the store so I substituted prune/oatmeal baby food.  Family loved it too!  (recipe taken from Clean Eating Mag March/April 09).

What are you cooking for your Valentine?  9 years ago today, we got engaged.  Amazing how time flies!!