1 cup of powdered sugar (I normally don’t use powerded sugar in my baking so I made my own powdered sugar by grinding coconut palm sugar in my coffee grinder and adding 1 tbsp of arrowroot powder, it still dissolves nicely in the icing without lumps)
Instructions
Preheat oven to 350 degrees and thoroughly grease a loaf pan
Combine flaxseed and water, mix well in a large bowl, and set aside for 5 mins
Combine flour, baking powder, and salt in another bowl
In the bowl with flaxseed, add sugar, other wet ingredients and mix well
Slowly incorporate flour mixture (about a half a cup at a time) into liquid mixture
Pour batter into the greased loaf pan
Bake for 60 mins, it will be done when a toothpick comes out clean
Remove from oven and let cool at least 45 minutes (this is important)
While cake is cooling, melt chocolate and coconut oil on top of the stove using a double boiler
Once chocolate has melted, remove from heat and add powdered sugar. Whisk mixture well, adding a few tablespoons of water at a time to thin out the icing to desired consistency
Recipe makes a generous amount of icing, enjoy it all and don’t forget to lick the bowl clean!
Notes
***Please buy all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/decadent-pound-cake-with-chocolate-frosting/