I made a cake. It’s chocolate and glorious and super easy and it’s done in less than 35 minutes. Need I say more? Nom nom nom.Oh, and because I’ve finally gotten with the programme, I’m now on Instagram! 😀 Perhaps I shouldn’t gloat too much, since it took me more than an hour to figure out how it works, but I’ll get the hang of it eventually. Either way, it seems like a great excuse to eat shiny looking food and make everyone jealous of my foster cats. That’s kind of the point, right? 😉
I was inspired to make a cake after seeing a delicious looking monster on Facebook and remembering that it’s possibly the easiest thing one can do, next to overnight oats or making coffee. I’m sure this could be made healthier on so many levels, and I have done it more often than not to sub out the oil or reduce the sugar, but I figured that I wanted to bake something to share, and not everyone has my tastes.Sharing food is something I don’t do very much these days: not for lack of want but rather lack of time and funds. Up to now life has been one big mess of time and the tyranny of responsibilities and studies all piling up, but now that one job is on holiday I have a lot more free time than I’m used to! Thus, to celebrate the almost-beginning of the holidays, I made a cake and shared some with the security guards at the library and my awesome library boss-lady. Sharing is something that actually started me off on the road to veganism in a practical sense: I spent hours scouring the internet looking for things to bake and ended up seeing a lot more delicious vegan stuff than I had thought possible. Win win!Meanwhile, this cake is where it’s at. You can seriously make this in less than 35 minutes if you’re in a bind and need to magically make things happen, with no awkwardness of gadgets to be had.
Ingredients (serves 8 – 10):
- 1/2 cup brown rice flour
- 3/4 cup all-purpose GF or WW flour
- 3/4 cup sugar of choice
- Big pinch salt
- 1/4 cup carob powder or cacao
- ¼ cup Nature’s Choice Chai Tea (or protein powder with 1 tsp each cinnamon, cloves, ginger, and nutmeg)
- 1 tsp baking soda
- 1 cup of water
- 2 TBSP blackstrap molasses
- 1 dropper NuNaturals NuStevia Liquid Vanilla (or 2 tsp vanilla essence)
- 1/3 cup oil of choice (I used avocado)
- 2 TBSP of apple cider vinegar
- Preheat oven to 180C and spray a springform pan solidly.
- Mix your dry ingredients and then add your wet ingredients, stirring with a spatula until just combined.
- Pour into the pan and bake for 25 – 30 minutes until it bounces slightly to the touch and/or comes away clean with a toothpick.
- Let it cool completely on a rack before frosting.
- Store in the fridge for a super fudgy cake, or else keep in the pantry in an air-tight container until frosted for user for a lighter cake.
- 1/2 cup dates, soaked then drained
- 1/4 cup barley malt powder
- 1/8 cup Nature’s Choice Chai Tea powder (or sub for protein powder of choice with above-mentioned spices)
- Pinch salt
- Optional: 2 tsp good quality coffee powder
- Blend until smooth, then spread over cooled cake. Thicken if desired with another 1/4 cup carob/cacao powder.
- Store in the fridge. Leftovers can be used in smoothies or over oatmeal.
Toppings: chopped nuts, dried blueberries, carob nibs
Oh.my.goodness. The “frosting” is obviously not traditional, but I prefer dates to endless cups of sugary frosting. It’s more of a thick glaze, but all the better! The best part is the barley malt powder – I’m sure you could replace it with something or other, but I seriously, absolutely recommend that you keep to it. The barley malt… is just magical. I don’t know how to describe it but my face nearly split open with glee at that wonderful, deep undertone in the frosting which, along with the splash of salt, helped to take the edge of that natural sweetness. In fact, I didn’t slather everything on the cake because I wanted leftovers to splash on my morning oats or stir into a smoothie bowl, or even dip apples into. I’m sure one can go a few steps further and drizzle homemade chocolate everywhere or cut up little chocolate cups, but I love the simplicity of the whole thing.I know some people like their cakes all out in the open and stuff, but cakes that fudgy-fy in the fridge are my favourite, and this one is no exception. It gets better every day that it sits in the cooler, if you can wait that long.Anyway, it’s Man-thing’s last week at work before he heads off in new directions next year, so another reason to spoil him a little every day as he inches closer to the end-point and finishes more and more exam papers. When he’s marking everything in the house becomes a little frenzied but soon enough we’ll have our feet in the air, kicking back with the kitties and enjoying the quiet.Holiday plans for us include an unfortunate viewing of Star Wars (only so that Man-thing will accompany me when Star Trek comes out), becoming one with pajamas, more yoga (a recent rediscovery that has left me charmed beyond measure), and lots of exercise. We have to get a fitness assessment every six months for our medical aid, and it’s been quite horrifying seeing how very unfit we are in terms of push-ups and sit-ups. Luckily I can touch my toes! With us bursting into summer, and with all the delicious raw food available, hopefully I’ll be able to sustain my toe-touching habits, because winter has a knack for padding one’s middle quite significantly and making such efforts rather difficult. Also, mangoes are in the shops, so expect lots and lots of gloating on that front! 😀