Brownie Pudding Cake with Raspberry Sauce and Whipped Cream

1 cup whole wheat flour

1/2 cup honey

1/2 cup buttermilk

2 tablespoons cocoa powder

2 tablespoons melted coconut oil or butter

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cups boiling water

1/3 cup cocoa powder

dash of salt

1/2 cup of honey

fresh or frozen raspberries

whipping cream

1. The night before combine the first 6 ingredients and whisk together. A great trick is melting your honey with your coconut oil in a glass measuring cup in a pot of water. Leave out on the counter overnight.

2. When ready to bake- preheat the oven to 350 degrees. Put the water on to boil. Then, mix the baking powder, soda, vanilla, and salt with last nights mixture. Set aside.

3. In another bowl, combine the boiling water, cocoa powder, dash of salt, and honey. Mix to combine.

4. Run some hot water over your 8×8 pan keeping the inside dry. Now, pour the boiling water mixture into it. Gently pour the original (thicker) mixture into the pan.

5. Bake for 40 minutes then remove from oven. Let rest 10 minutes and up to 45. While letting it rest put raspberries and 1 tsp of honey or so in a saucepan to warm up into a nice sauce. And add 2 tsp of honey and 1 tsp of vanilla to a pint of whipping cream and whip. Serve with the cake.

-Adapted from a recipe I found somewhere.