Here is another recipe utilizing leftover pulp from making my plant based mylk’s. I personally use my Almond Cow to make all of my homemade plant based mylk’s. It only takes 30 seconds to make the mylk’s and the flavor combinations you could make are endless. I definitely suggest you check it out.
Now this round I made three different mylk’s so this chocolate cake has a variety, but it is okay to just use whatever pulp you have. Now in order for this to work, you want to make sure that you squeeze out all the excess moisture/water left over in your pulp. This step is critical, because you are trying to create a flour like consistency. If you have a cheese cloth or a nut mylk bag, this works perfectly for this step.
I haven’t tried any substitutes for this recipe yet, so if you have messaged me on instagram asking if you can substitute this for this, my response will be “I don’t know.” If you want these to be extra gooey I suggest you undercook them. These are definitely a cross between brownies and chocolate cake and even the pickiest of eaters will enjoy these bad boys.
Happy baking friends!
Left over pulp chocolate cake
- 1/4 cup cashew pulp
- 1/4 cup pumpkin seed pulp
- 1/4 cup oat pulp
- 1 cup almond flour
- 1 tsp baking soda
- 1/2 cup Philosophie cacao magic sub cacao
- 3 eggs
- 2 tsp vanilla extract
- 2 tbsp coconut oil
- 1/4 cup soaked dates
- 1-2 tbsp Primal Palate maple sugar sub coconut sugar or maple syrup
- 1/2 cup mini chocolate chips + extra for topping
- Make sure to add pulp to a cheese cloth and strain out all liquid
- Add dried pulp, cacao magic powder, vanilla, dates, coconut oil to food processor and process for 10 seconds
- Add eggs and process a few seconds
- Add almond flour, baking soda, and mix
- Fold in chocolate chips
- Add to an 8x8 lined with parchment paper
- Sprinkle more chocolate chips on top
- Bake 350 for 30 minutes