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Friday, August 14, 2015

Plant Based Cool Chocolate Mint Cake Topped with Pudding and Strawberries

When I want treats, I just mix things together in the kitchen. I'm no chef, and I don't do measurements. I've just cooked enough in my life to know what amounts sorta work, what causes issues, how textures and thicknesses of batters are supposed to be, etc. So if you are new to baking, or meticulous about measurements, you will hate me. 

But if you are an experienced, clean eating, and plant-based kind of person, the experiments I do around here will give you some ideas. One day I will get more organized for a cookbook, until then, meh.

This chocolate, peppermint gluten-free, soy-free, corn-free, egg-free, dairy-free, oil-free and sugar-free cake with a coconut cream pudding and fresh strawberries was such a wonderful summer goodie. It actually would have been better if the mint was put in the pudding, and not baked in with the cake, but still tasty. 


Cake
  • Sorghum ground into flour (thanks, Vitamix)
  • Old Fashioned Oats ground into flour
  • Some Bobs Mills Gluten Free all purpose flour mix
  • Cocoa Powder
  • Baking powder
  • Ground Flax Seed
  • Sprinkle of Psyllium Husk
  • Dried Dates
  • Vanilla
  • Water

Mix all the dry stuff. Put water and dates (as many for as sweet you want the cake) into the blender and liquify it up something fierce. Do only as much water as you need to get it going. Dont over do it, because you might end up making the finished batter too watery, and sometimes adding more flour makes it suck, or you'll end up with more cake than you want. Mix the wet and dry together. Should be the normal cake batter consistency. 

If you don't deal with dates, or cant get any, you can of course substitute with coconut sugar, honey, maple, agave, or whatever sweetener makes you happy. 

Bake that cake at about 250-300 degrees until its done. Press it down, put a toothpick in it. You know the drill. While that's baking, make your pudding.

Pudding Topping
  • Coconut Cream
  • Cocoa Powder
  • Psyllium Husk
  • Dried Dates
  • Vanilla or optional flavor extract - peppermint, almond, orange, coffee, etc. 
Put everything in a blender until smooth. Can replace cocoa powder with peanut butter, maca powder something else that suits your fancy, or nothing. 

When the cake is done, let it completely cool before puttin' on the puddin'. Seriously, it will melt and be crappy. I put my cake in the fridge when it was half cool to get cold before attempting to top it off.

Pour the pudding on your cooled cake, top with strawberries, fruit, sprinkles or whatever makes you happy, and put it in the fridge until the pudding firms up. This cake is realllly good right out of the fridge.

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