Zero $ Down + Cupboard Chocolate Cake

Cake photo [with recipe] from HERE.
The layers are 6-inch diameter.
I love the site and pink labels at SweetLaurel.com, an L.A. bake shop.

Worked from home. Stuck without a car and with a yen for chocolate, I made a "healthy" cake with almond flour; pumpkin; coconut oil; a little raw Demerara sugar; unsweetened cocoa; and espresso powder. I also threw in a few dollops of plain coconut yogurt. The recipe is from a beautiful pink cloth-cover cookbook called Sweet Laurel. It called for 2 eggs but I used pure pumpkin instead. I was out of pure maple syrup, but that would have tasted good.

The two small layers or one 8-inch--which I made--are supposed to be decked with Dark Chocolate Fudge Frosting and Vegan Caramel but I left it plain. Those two toppings would def earn its title, "The Chocolate Cake That Changed Everything." But I would not be able to stop eating it. I also didn't have the ingredients. Might make sometime for a celebration.

About to cut and put into a container in fridge. Will tape label to it that says Vegan Cocoa Espresso Cake.

The thing about using all that almond flour is that it really fills you up.

Good night. About to take warm bath.

TCOY

1. Important reading and writing.
2. Black bean burger on Ezekiel bread.

$ MONEY SPENT OUT OF POCKET

zero.

total daily spend: 0.

ongoing monthly spend as of Jan. 27: $2,777.02.

avg daily spend: $102.85.