Today, February 21st 2015, I am celebrating my official One Year Vegan Anniversary. In January and February of 2014, I was kind of off and on, and 90% vegan for those two months, but it wasn’t until February 21st that I decided to make it official and never eat those things again. I can honestly say this has been the best decision of my life.
So now to the good part.
This weekend I decided to bake a cake. And not just any ordinary cake, but a Brownie Batter Cake. Now what is a BBC you ask? Well, I basically took the recipe from my Chocolate Fudge Brownies, and my Decadent Chocolate Cake, and combined them together! And voila, you have a BBC. It’s really quite amazing and tastes phenomenal. Much similar to my DCC, I used coconut whip cream, but this time I added cacao powder to make it chocolate.
This cake is super easy to make and all that I ask is that you use a high speed processor. The recipe, just like my brownie recipe, involves using dates and sweet potato. So you must begin by blending these together with almond milk in a food processor.
It’s soft, moist, and fudgy all at the same time. The coconut whip cream adds a light but sweet flavour on top that will have you going back for seconds. Enjoy!
- 1/4 cup melted coconut oil
- 3 tbsp. pure maple syrup
- 2 tsp. vanilla extract
- 2 tsp. vinegar
- 1 ½ cup dates
- half a sweet potato
- 1 cup almond milk
- 2 cups oat flour
- 1/4 cup flaxseed meal
- 1/2 cup brown sugar
- 1/2 cup coconut sugar
- 1/2 cup cacao powder
- 2 tsp. baking powder
- 1/2 cup almond milk
- Begin with preheating your oven to 350 degrees.
- Cut up a large sweet potato in half, wash it, peel it, cut it into cubes, and place it in a bowl with a little bit of water. Microwave it for 4 minutes, then leave it to the side.
- In a small bowl, melt 1/4 cup of coconut oil. Add in 3 tbsp. of pure maple syrup, 2 tsp. vanilla extract, and 2 tsp. vinegar.
- Set this bowl off to the side and take out your food processor.
- Add in 1 and 1/2 cup of pitted dates as well as your sweet potato and 1 cup of almond milk. Blend these together.
- Next, you’re going to add in 2 cups of oat flour (separately blend 2 cups of oats in a small blender to create oat flour), and 1/4 cup flaxseed meal.
- Pour in your liquid contents from the separate bowl and blend together.
- Finally, add in 1/2 cup brown sugar, 1/2 cup coconut sugar, 1/2 cup cacao powder, 2 tsp. baking powder, and 1/2 cup more of almond milk.
- Blend everything together until you have a smooth, rich brownie batter.
- Grease 2 small circular pans with a tiny bit of coconut oil and pour the batter into them evenly.
- Place them in the oven and bake for 35 minutes. Remove them and let them sit overnight.
- The next morning you can make your coconut whip cream, by just adding cacao powder to make it chocolate, and then ice your cake.