Chocolate Almond Joy Cake

As climbers, athletes, Boulderites, or human beings, we’re all at least a tiny bit concerned with our diets. Whether it’s skimping on the salad dressing, eating nothing but rice cakes and gummy worms all day because they’re “fat free”, or trying to limit sodium intake like my Grandpa, we all have some slightly neurotic food tweak that we believe makes us healthier/fitter/more attractive/stronger/lighter. However, most of us are unwilling to skip dessert (dessert has 2 s’s people, because you always want seconds). That’s why, among all the diet fads out there, I’m choosing the recently recognized Cake For Breakfast diet. I mean, this study has to be accurate, right? right? Regardless, we’re all looking to cheat the system sometimes. I for one, am always trying to justify eating the whole cake…by myself. So, I found this recipe for Chocolate Almond Joy Bars, adapted from Elana’s Pantry, an awesome collection of gluten free and typically dairy free (of which I am neither, and still think they all taste amazing) recipes. I like the bars in cake form, and bake it all the time. It never lasts more than 24 hours. Benefits include: no food coma, no dessert hangover the next day, and will not inhibit climbing. Hopefully that will give you reason enough to bake it yourself!

But before you start baking, check out the Marmot site, updated this week with all new Spring 2012 gear and photos from a shoot I helped with in Jackson, Wyoming last August!

from Elana’s Pantry

Chocolate Almond Joy Cake

3 eggs

3/4 cup light coconut milk

1 1/2 teaspoons almond extract

3/4 cup sugar (I use coconut palm sugar, but I’ve tried others and they all work)

1 cup flour (I used a mix of millet, coconut, and oat flours, but I’ve tried it with white flour and it works just the same)

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup shredded coconut (I like unsweetened)

3/4 cup chocolate chips

1. Whisk eggs, coconut milk, almond extract, and sugar

2. Combine flour, salt, and baking soda

3. Mix dry ingredients into wet (I just use the same bowl from the beginning)

4. Stir in coconut and chocolate chips (The chocolate chips all sink to the bottom, but they create a nice chocolate crust layer)

5. Pour into 8×8 or comparable baking dish

6. Sprinkle more chocolate chips and coconut on top if you want it to look pretty

7. Bake at 350 degrees for 20-30 minutes, depending on where you live

0 responses to “Chocolate Almond Joy Cake”

  1. Just caught up on your blog and the trip to Hueco looks amazing! I’ve been dying to climb there, even more now. I fully support eating cake for breakfast, there’s almonds in it, right? That totally makes it count as a “breakfast” food 😉

    • I agree Chef! It’s a pretty customizable recipe, so you can really do whatever you want with it. I transformed it to zucchini cake the other night. Hueco is definitely a fun zone, it’s worth spending a good chunk of time down there, especially when it’s cold in the rest of the states!

  2. Laura Grieser says:

    Dessert as two “s’s” because you always want more, and desert only has one, because you only want to spend one night there! Ha; we must’ve went to the same school 🙂

Leave a Reply to theclimbingchef Cancel reply