A Cake To Remember

Forgive me lovelies, for I have slacked.

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I haven’t posted, I haven’t replied to your comments, I haven’t read your blogs -shoot I haven’t even turned my computer on since Sunday!

I even made this a whole week ago, and didn’t even tell you about it (unless you follow me on instagram)

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But I had a legitimate reason. Senior year started in full throttle. Up at 5:40, school at 7:45, home at 3:00, and homework until 11. ย I haven’t even had time for a run, movies, or even baking! And you know, baking is incredibly therapeutic for me.

So I decided to come back with a recipe, for a mind-blowingly delicious cake. I hope you’ll forgive me?

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Making this cake, last week, was absolute bliss. The measuring and mixing, the baking and blending.

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The scent of warm chocolate swirling through the air as the cake cooled.

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Then the assembly.

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When I can just lose myself in the repeated swirls of frosting, taking photos between each step

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looking for new, artistic angles to capture my edible medium.

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Of course, I felt incredibly hipster too, creating an incredible vegan cake while wearing my cute, thrifted high-waisted shorts, waiting to go shopping at the consignment store and planning my activist club.

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But the big plans were at the back of my mind, as I decorated this beautiful cake, my creation, in the soft summer sunlight. It was peaceful.

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And then came time to cut the cake. My best friend came over, and we sliced beautiful slices, laughing about how this cake was the ultimate ‘cravings cake’ (In case you missed it, last week all I wanted was cookie dough. And chocolate)

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We sat down with our cake, watched a girly movie, and laughed our last summer weekend away.

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This cake, THIS CAKE.

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Thin yet fluffy, light and moist, perfectly chocolate cake layers

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Filled with a sweet, buttery, incredible cookie dough filling.

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And finished off with a silky chocolate frosting.

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Double Chocolate Cookie Dough Cake (or, ultimate cravings cake. Or, therapist cake)

serves 10

For the Cake:

  • 1 1/2 C. Whole Spelt Flour
  • 1/2 C. Cocoa Powder
  • 1 tsp. baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 C. maple syrup
  • 1/2 C. unsweetened applesauce
  • 1 T. white or rice vinegar
  • 2-3 tsp instant espresso powder
  • 1/2 T. vanilla extract
  • 3/4 C. water
  • 3 T. almond milk (or use iced almond milk coffee ๐Ÿ˜‰ )

Preheat oven to 350. Grease two 9-inch circular cake pans. In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, mix together remaining (liquid) ingredients well. Add flour mixture to liquid mixture in 2-3 batches, mixing well each time, until your cake batter is smooth. Pour evenly into the two pans (they will be thin in 2 pans, this is on purpose) and bake 18-24 minutes, or until a toothpick comes out clean. Wait 15 minutes before inverting onto a cooling rack. Make sure cake is completely cooled before frosting

For the Cookie Dough Filling:

  • 2 cans of garbanzo beans, drained and rinsed.
  • 1/2 C. dates
  • 1/3 C. almond milk
  • 3-4 T. nut butter of choice
  • 1.5 T. vanilla extract
  • 1 T. baking soda
  • 1 T. baking powder
  • dash salt
  • 2 T. coconut flour (Optional)
  • Stevia to taste (start with 1 tsp and increase as needed)
  • 3-4 T. ground flax
  • 1/3 C. oats
  • 1/4-1/3 C. chocolate chips (chopped smaller if you wish)

Soften your dates by pitting them and putting them in a mug, then cover them with the almond milk and microwave them for about 40 seconds. In a food processor, add beans through stevia and blend well until smooth. Add flax, process, and adjust your sweetness and saltiness until the flavors suit you (I put a lot of vanilla, baking soda/powder, and sweetness in because those are the main flavors of cookie dough and I like them to be prominent). Once you find your balance, pulse in the oats, then the chocolate chips. Keep in fridge until you are ready to ‘frost’. Don’t worry-this makes extra on purpose ๐Ÿ˜‰

For the Frosting/Pudding

  • 3/4 of a large ripe avocado (or 1 whole small)
  • 1 ripe banana
  • 1/4 C. pitted dates
  • 1 C. canned pumpkin (or cooked sweet potatoes/squash)
  • 1 T. vanilla
  • 1 C. almond milk
  • 1/4 C. peanut flour or PB2
  • 2/3 C. dark cocoa powder
  • 2 tsp instant espresso powder
  • 1 tsp stevia (additional to taste)
  • dash salt
  • 1/2 T. xanthan gum
  • 1 tsp arrowroot powder/cornstarch

Put all ingredients in a high speed blender until very smooth, adjust to taste, and keep in freezer or fridge to set. Make sure this is completely cool before frosting cake (sometimes the blender heats it up while blending). ย I know this seems like a lot of ingredients, but trust me its delicious and really easy!

To assemble cake: Place one cake layer on a flat surface, spread a thick layer of cookie dough filling on top, and top with the second cake. Press it down flat and use a knife/spreader along the edge to make sure the sides and cookie dough are smooth and even. Spread the frosting on top. If you want to make the truffles on top, add a few more oats/ tbls of flour to leftover cookie dough filling and roll into small balls for decorating ๐Ÿ™‚

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Decadent enough to be my next birthday cake, yet wholesome enough for breakfast.

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Or lunch, which I actually did.

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One of the biggest things I am going to miss about summer is the endless free time to do whatever I wish, just because. And for the last weekend of summer, I was able to spend a few hours of bliss.

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Pure, sweet bliss.

This cake recipe has been submitted to

the veggie nook

 

because its a cake, but its actually good for you ๐Ÿ˜‰

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