Food

Brownie Batter Cake

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!

Brownie Batter Cake
Serves 4
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 1/4 cup melted coconut oil
  2. 3 tbsp. pure maple syrup
  3. 2 tsp. vanilla extract
  4. 2 tsp. vinegar
  5. 1 ½ cup dates
  6. half a sweet potato
  7. 1 cup almond milk
  8. 2 cups oat flour
  9. 1/4 cup flaxseed meal
  10. 1/2 cup brown sugar
  11. 1/2 cup coconut sugar
  12. 1/2 cup cacao powder
  13. 2 tsp. baking powder
  14. 1/2 cup almond milk
Instructions
  1. Begin with preheating your oven to 350 degrees.
  2. 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.
  3. 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.
  4. Set this bowl off to the side and take out your food processor.
  5. 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.
  6. 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.
  7. Pour in your liquid contents from the separate bowl and blend together.
  8. 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.
  9. Blend everything together until you have a smooth, rich brownie batter.
  10. Grease 2 small circular pans with a tiny bit of coconut oil and pour the batter into them evenly.
  11. Place them in the oven and bake for 35 minutes. Remove them and let them sit overnight.
  12. The next morning you can make your coconut whip cream, by just adding cacao powder to make it chocolate, and then ice your cake.
Mindfully Bliss http://mindfullybliss.com/

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4 Comments

  • Reply
    Natalie @ Feasting on Fruit
    February 21, 2015 at 9:25 pm

    Wow this looks incredibly indulgent!! I love brownies and I love cake even more, so this mashup looks amazing! Congrats on 1 year vegan 😀

    • Reply
      Katrina
      February 23, 2015 at 11:44 am

      Thanks so much 🙂

  • Reply
    Soraya Sarcos
    February 23, 2015 at 8:24 am

    Happy birthday!!!!
    This cake looks delicious. I’ll definitely try this recipe.

    • Reply
      Katrina
      February 23, 2015 at 11:44 am

      It was my 1 year veganversery, thank you 🙂 Best of luck on the recipe xx

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