We've adapted this recipe from Mollie Katzen’s “Honest Pretzels: And 64 Other Amazing Recipes for Kids Who Love to Cook,” We came across the recipe in the New York Times .
It’s quickly become a staff favourite & has that effect on everyone who tries it.
Healthy Tip Accompanying this food item with the same tea used in the recipe (hot, iced, or as a tea latte) can enhance the enjoyment of all the flavours, as it adds a layer of complimentary flavour, which amplifies & brightens the taste of all the ingredients. Tea is also a delicious, low-calorie, healthy alternative to alcohol or sugary drinks.
As well, when you’re eating carbs or sweets, it can also be a great idea to reach for teas that help counteract these effects.
Mulberry tea has been used in Asian traditional medicine for hundreds of years as a way to support blood sugar balance & assist weight management. Studies are starting to support these ideas, & are finding that the mulberry can help block carbohydrate absorption.
Detox tea may be an even better choice when having rich or higher-fat foods, as well as carbs & sweets, as the herbs in it were traditionally consumed to counteract all three of these.
Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
Angelwater Chocolate Cake
gluten-free & dairy-free
makes one 8-by-8-inch cake
1 tablespoon Angelwater Tea
1 cup boiling water
1 ¼ cups gluten-free one to one baking flour (or use your favourite flour)
1/2 cup unrefined, golden or white sugar
⅓ cup unsweetened cocoa powder
¾ teaspoon baking soda
⅓ cup coconut oil or good quality, organic cold-pressed neutral cooking oil such as sunflower or grapeseed
1 teaspoon apple cider vinegar or white vinegar
Icing sugar or cocoa powder for dusting on top
Heat oven to 325 degrees.
- Brew Angelwater Tea: bring 1 cup of water to a full rolling boil, & pour over 1 tablespoon of tea. Steep 7 minutes, then strain. *You can brew tea in advance & let it cool, if you are making this with kids & want to avoid hot water.
- Melt coconut oil gently on stove top.
- Whisk together the dry ingredients, flour, sugar, cocoa powder, & baking soda in an 8-by-8-inch baking dish. Break apart any lumps, mixture should be well mixed.
- Add brewed tea along with the melted coconut oil, & vinegar. Whisk until a smooth batter forms in the pan - don't leave any clumps. Make sure to scrape down the sides of the baking pan & spread the batter evenly across the dish. Optional: sprinkle in 2 tablespoons vegan chocolate chips on top of batter prior to baking.
- Bake for 25 minutes. Check to see if cake is baked by inserting a toothpick or chopstick, it should come out with loose cake crumbs not loose batter stuck to it. Bake for 3 to 5 minutes more, if required.
- Remove from the oven. Let the cake cool before dusting icing sugar or cocoa powder on top (if the cake is still warm, the icing sugar will absorb).