Recipes by Marcia Frost

Flourless
5 Seed Cake
with chocolate frosting


As soon as I tasted the Beyond Equator 5 Seed Butter I knew I had to make something with it for my gluten-free and/or nut-free friends. I combined the best of a few different recipes for this Flourless 5-Seed Cake.


I have to confess that I had a piece every morning until I finally decided to have what was left It's so delicious and loaded with protein. And, it turns out, it freezes very well too. While I used the Chia, Flax, Pumpkin, Sunflower & Hemp, you can use any nut or nutfree butter, if you'd like. I just don't guarantee it will be this good!




INGREDIENTS
Cake:
8 oz (1/2 jar) Beyond Equator 5 Seed Butter Creamy *
4 eggs
3/4 cup sugar

Chocolate Frosting
1 cup dark chocolate chips
1/2 cup plain non-fat Greek yogurt
1/2 teaspoon vanilla

*I used the Chia, Flax, Pumpkin, Sunflower, Hemp Creamy


(See below for complete directions)



  • Preheat oven to 350 degrees.

  • Spray 11x17 rectangular pan with cooking spray*.

  • Beat eggs until fluffy and double in volume (5-7 minutes).

  • Gently blend in eggs.

  • Bake for 20 minutes.

  • Make frosting:
    Melt chocolate

  • Mix in yogurt and vanilla until well blended

  • Spread over cooled cake.


    • *If you prefer a thicker cake, use a 9x9 pan. It may need 5-10 minutes more of baking.

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