Fall

Salted chocolate cake with leftover nutmilk pulp

October 18, 2013
Author Notes

People are asking me all the time what I do with the pulp that is left over when I make fresh nutmilk. Well, usually I freeze or dry it but this time I came up with a really quick and easy cake recipe (I made it at 7am so it was literally just throwing together some ingredients) —Lisa Muller

  • Serves about 12 pieces
Ingredients
  • 1.5 cups dark chocolate (55% or more)
  • 1/3 cup coconut oil
  • 2/3 cup nutmilk (hazelnut milk is great!)
  • 1 shot espresso or
  • 1 teaspoon coffee liquor/extract
  • 3 eggs
  • 1/3 cup coconut sugar
  • 1.5 cups nutmilk pulp
  • 2 tablespoons raw cacao or regular cocoa powder
  • 3 tablespoons flour (GF, almond, oat or regular flour)
  • 1 teaspoon baking powder
  • 1 pinch salt
  • cocoa powder for dusing
  • good quality coarse sea salt
In This Recipe
Directions
  1. Pre-heat oven to 350°F (180°C)
  2. Melt the chocolate with the coconut oil, nut milk and espresso shot (liquor/extract) over a double boiler (bowl must not touch the water)
  3. Whisk the eggs with the sugar until fluffy
  4. Add the nutmilk pulp and mix until fully incorporated then add the melted chocolate and mix well
  5. In a separate bowl combine the cacao/cocoa powder, flour, baking powder and salt
  6. Gradually fold in the flour to the chocolate mixture
  7. Spread the filling in a square (for brownies) or round cake tin and bake for about 20-25 minutes til ALMOST done (you want it still moist and gooey on the inside)
  8. Let cool and cut into squares or triangles
  9. Dust with cocoa powder and sprinkle some high quality sea salt to finish

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