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Tuesday, September 8, 2015

TURTLE POKE CAKE by Stephanie Brubaker @ Back For Seconds


1/2 cup softened coconut oil instead of unsalted butter (softened)
1/4 cup oil
1 2/3 cup coconut sugar instead of granulated sugar
1 cup cocoa powder
1/4 teaspoon Himalayan pink salt or sea salt instead of table salt
3  flax egg or egg replacer instead of eggs
1/2 cup hot water
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cup all purpose flour
3/4 cups  of non-dairy buttermilk ("Add 1 tbsp vinegar to 1 cup of non-dairy milk. Let it stand for 5 minutes. The milk curdles immediately. You can also use lemon juice if you don’t have vinegar")  instead of dairy buttermilk

2 cups caramel sauce (divided) (here's a recipe)

2 cups semi sweet chocolate chips (use organic, vegan friendly)
1/2 cup canned coconut milk (skim the solid off and leave the liquid) instead of cream (or milk)
24 pecan halves (or 1/2 cup chopped pecans