Another first for me, and another success!
It was one of my client’s birthdays today so I wanted to surprise her with a birthday cake!
It’s been a busy week with the holidays and I had limited ingredients at home, but I made do with what I had as substitutes. Given that the cake was success, I had to share it with you š
recipe modified fromĀ https://www.pinterest.com/pin/298785756508945983/
What you need:
- 1 egg
- 1.5 cups rolled oats, ground into a flour (I used a mix of millet flour and whole grain flour)
- 1/2 cup coconut sugar
- 1/3 cup unsweetened cocoa powder (I didn’t have any so I melted dark chocolate from Giddy Yoyo)
- 1 teaspoon cinnamon
- 1 tbsp PB2 (my option)
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/3 cup finely chopped non-dairy dark chocolateĀ
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- 1/2 tablespoon baking powder
- 1/2 cup + 2 tablespoons almond milk
- 1/2 cup + 2 tablespoons unsweetened pumpkin puree (I left this out because I didn’t have any)
- 1/2 tablespoon pure vanilla extract (I left this out because I used a scoop of vegan vanilla protein powder,Ā CORE)
- 1 tablespoon cocoa powder
- 1/4 cup coconut sugar
- 1 + 1/4 cup hot coffee (I used hot water)
- For serving: vegan vanilla ice cream and toasted chopped pecans
What to do:
- Preheat oven to 375ā°F and lightly grease an 8-inch square glass baking dish with oil.
- Whisk egg, almond milk, melted chocolate,Ā pumpkin, and vanilla.Ā and water together in a small bowl
- In a large bowl, stir together the oat flour, 1/2 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, protein powder, chocolate, salt, and baking powder.
- Pour wet mixture onto dry ingredients and stir until thoroughly combined.
- Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
- In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter.
- sprinkle 1tbsp of PB2 over the mix
- Slowly pour the hot coffee (or water) over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete disaster, but this is normal. Promise!
- Very carefully place the dish into the oven, uncovered. Bake at 375ā°F for 24-30 minutes Ā until the cake is semi-firm on the top, but bubbly and gooey around the edges. It will look under-baked, but this is normal (we want it saucy!). If for whatever reason your cake is still watery after 30 minutes in the oven, keep baking it until itĀ looks a little more gooey
- Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. This cake is best served warm straight out of the oven.
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