I first had Thundercake in the second grade, as most people have. I was so disgusted as the teacher read us a story about putting tomatoes into a chocolate cake. But I was entranced by the rest of the story (as rain is my favorite weather condition) and the description of it, so I gobbled my large slice down and was in heaven. It was absolutely chocolatey, fudgy and above all - moist. You couldn't even tell there were tomatoes in the cake and I as I side-eyed my teacher, I noticed the huge tin of tomatoes to the side of the empty cake mix box. I'm so sorry for doubting you, my wonderful teacher.
(Low-Fat Thunder Cake Ingredients)
- 1 cup of Raw Sugar
- 1 and 1/2 cups Cocoa Powder
- 1 and 1/2 cups White Whole Wheat Flour
- 1/2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup of Black Chia Seeds (soaked in cold water)
- 4 tbl of Coconut Oil
- 1/4-1/2 cup of Veggie Oil
- 1/2 can of Tomato Soup (or 3/4 cup of Pureed Tomatoes)
- 1 cup of Non-Dairy Milk
- 1 tsp of Apple Cider Vinegar
- 1 scraped Vanilla Bean
(Avocado Icing Ingredients)
- 2 Mashed Avocados
- Juice of 1 Lemon or Orange (and a tsp of zest)
- 1 pound of Icing Sugar
(Directions)
- For the icing/frosting: Preheat oven at 350 degrees.
- Mix together as you would with any other cream.
- Place in the fridge to absorb flavors and then serve on top of cake later.
- For the cake: Sift your dry ingredients (except the sugar and cocoa powder) together and set aside.
- Then, cream together your sugar, the veggie oil and coconut oil.
- Mix in your seeds once they have fully absorbed the water and then add in your tomato soup and cream together until the soup has blended somewhat.
- Stir in all of your cocoa powder.
- Alternate mixing in the rest of the wet and the dry ingredients.
- Place into a cake pan, tap on the kitchen counter or table about 20 times and bake for about 45 minutes at 350 degrees or until you insert a toothpick and it comes out clean from the middle.
- Let it rest for about 2 hours, serve with your frosting and enjoy.
