Acorn Chocolate Cake … What’s Not to Like?

Acorn Chocolate Cake

Mix together well with a fork:

2 cups flour

2/3 cup baking cocoa

1 tsp baking powder

1 tsp baking soda

½ tsp salt

In a second bowl mix:

1 & ¾ cup sugar (or less, depends on your diet)

¾ cup ground, leached, cooked, pre-frozen, thawed and drained acorns (See “Acorns And Eat’em” cookbook below)

½ cup rice milk (dairy milk o.k.)

2 tsp vanilla extract

Slowly add to sugar and acorn mixture:

2 beaten eggs

¾ cup water

Carefully add sugar mixture to the first bowl. Mix well.

Oil and flour two 9” cake pans (or one 13×9). Bake in a preheated oven at 350 degrees for 25-35 minutes. Cool

Chocolate Frosting

1 & ½ cups powdered sugar (or less, depends on your diet)

2/3 cup baking cocoa

½ cup butter (one cube) or margarine softened

5-6 Tbs rice milk (dairy milk o.k.)

1 tsp vanilla extract

Suellen Ocean is the author of Acorns and Eat’em, a how-to vegetarian cookbook and field guide for eating acorns available as a FREE download from Ocean-Hose. Find it here: or as a paperback you can purchase it here:–Vegetarian-Cookbook/dp/1491288973

Watch the how-to video, Acorns and Eat’em