Wednesday = cake day

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Chocolate cake day to be exact.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

With a chocolate whipped coconut cream frosting.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Showered with more chocolate.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

And generously sliced.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

My first trial [first photo] used 3 eggs, raw buckwheat flour instead of oat flour, and applesauce. This created a crumbly and more muffin-like texture. It was tasty but not really cake-like. In the 2nd version I added more cocoa powder, switched to the softer oat flour, added 1 egg, and used pumpkin puree instead of applesauce. The pumpkin helped the texture tremendously.

The end result kind of blew me away. I was still expecting something more dense and bread-like, but it was neither of those things. It errs on the thick side but in the best way possibly with a slight cakey-crumb. The texture is slightly fudgy thanks to the pumpkin puree but still softer + lighter than you would expect from an almond meal cake. The fluffy whipped coconut cream frosting is the perfect compliment to this single layered beauty.

The cake and whipped topping are both pretty easy to make. Just be sure to read the directions and notes before starting and you should be good to go! Refrigerating the coconut milk can overnight will help get you started right away.

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

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adapted from: The Sprouted Kitchen cookbook, Almond Meal-Strawberry Cake

Chocolate Almond Meal Cake with Chocolate Whipped Coconut Cream

gluten-free, dairy-free // yields 8-12 servings

for the cake:

2 cups almond meal
1/2 cup gluten-free oat flour
1/2 cup coconut sugar, or sucanat/pure cane sugar
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1/2 cup pumpkin puree
1/4 cup honey, or brown rice syrup/coconut nectar
3 tablespoons liquid from coconut milk can, or almond milk/soy/etc.
2 teaspoons pure vanilla extract
3 tablespoons unrefined coconut oil, melted and slightly cooled
1/3 cup chopped dark chocolate chips, dairy free if needed

for the frosting:

coconut cream from 1, 13.5oz can full fat coconut milk
2-3 tablespoons unsweetened cocoa powder
2-3 tablespoons powdered coconut sugar, or powdered sugar
1/2 teaspoon pure vanilla extract

to separate the coconut cream: Place the can of coconut milk standing right side up in your freezer for 1 hour or in your fridge overnight. Flip the can over and open so the liquid will now be on top. Pour the liquid into a container/bowl, measure 3 tablespoons, and set aside. [Place excess liquid covered in the fridge and use in smoothies, etc.] Scrape the solid coconut cream into a bowl and place in your fridge.

cake: Preheat your oven to 325* F and grease an 8-inch round pan thoroughly with coconut oil.

In a large bowl stir together the almond meal, oat flour, coconut sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk the eggs together briskly. Then whisk in the pumpkin, honey, coconut liquid, and vanilla until fully combined. Whisk in the melted coconut oil and pour into the dry ingredients. Whisk or stir until just combined [when you no longer see dry flour].

Pour into the pan, spread with a spatula, and bake for 32-37 minutes. While the cake bakes make the frosting below. Test with a toothpick for doneness [slightly moist but not sticky]. Place on a cooling rack for 30 minutes. Slide a butter knife around the edge of the pan and slightly nudge the sides with the knife if needed to help release. Place one hand on top of the cake and the other holding the pan and gently turn the pan over. Gently place the cake right side up on the cooling rack and let fully cool before frosting.

whipped frosting: Place the solid coconut cream in a cold metal bowl and beat with your whisk attachment [hand mixer or stand mixer work] working up to high speed until semi-stiff peaks form, ~2-4 minutes. Beat in the cocoa powder, powdered coconut sugar, and vanilla until smooth. Place in the fridge until cake is fully cooled.

Spread the frosting over the top of the cake and top with chopped chocolate chips. Slice and serve. Keep leftovers covered and refrigerated for about 3 days.

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notes: The topping is very light in texture with a whipped cream consistency. It’s not like buttercream frosting. Sometimes the peak stiffness will vary depending on the brand of coconut milk used but it should still be very thick and spreadable. To make coconut powdered sugar [I never buy powdered sugar!], simply blend 1/2-1cup coconut sugar in your blender until powdered. Store excess in a sealed jar. You can also do this with pure cane sugar. If you cannot tolerate GF oat flour substitute a high-quality GF all-purpose blend for the oat flour only. The bottom edges of the cake are slightly crumbly but the cake should hold together well once fully cooled.

For an extra intense flavor try adding 1-2 teaspoons of instant espresso powder to the dry cake ingredients!

Chocolate Almond Meal Cake with Chocolate Whipped Frosting | edibleperspective.com

Forget the gifts for Valentine’s Day this year. Just make this cake and call it a day.

Ashley

Vegan Candy Cane Ice Cream & Chocolate Oatmeal Cookie Pie

gluten-free, vegan // yields 8 servings

for the ice cream:

2, 14oz cans full fat coconut milk

1/3 cup coconut nectar, or brown rice syrup

3 tablespoons pure cane sugar

1 tablespoon arrowroot starch

1 tablespoon vodka

1 teaspoon pure vanilla extract

1/2 teaspoon peppermint extract

1 large candy cane, crushed

melted vegan chocolate, optional topping

for the chocolate oatmeal cookie pie:

1 cup gluten-free rolled oats

1/4 cup unsweetened cocoa powder

1/4 cup almond meal

1/4 cup muscovado sugar, or brown sugar

2 tablespoons gluten-free oat flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3 1/2 tablespoons coconut nectar, or brown rice syrup

3 1/2 tablespoons unrefined coconut oil, softened

1 teaspoon pure vanilla extract

1/3 cup vegan chocolate chips

for the ice cream:

Scrape contents of both coconut milk cans into a large pot over medium heat. Set aside 2-3 tablespoons of the coconut milk liquid in a small bowl. Pour the coconut nectar and sugar into the pot and whisk until smooth. Whisk the arrowroot starch into the reserved coconut liquid until dissolved. Pour starch mixture into the pot and whisk to combined. Bring to a boil whisking occasionally, and let boil for about 1 1/2 minutes. Remove from heat and whisk in the vodka, vanilla, and peppermint extract.

Prepare an ice bath by placing ice in a large metal/ceramic bowl filled about 1/3 of the way and then add about 1 cup of water. Nest a slightly smaller bowl in the larger bowl making sure the water won’t come up over the edge. Pour the ice cream mixture into the top bowl and let sit for about 1 hour until fully chilled. Whisk occasionally to speed up the process and add more ice to the bottom bowl if needed. Or, pour ice cream mixture into a metal or ceramic bowl and refrigerate until fully chilled.

Once chilled pour into your ice cream maker and follow manufacturer’s instructions. Mine spins for about 20 minutes. When it starts to thicken [about halfway done] pour in 1/3 cup crushed candy cane pieces and allow mixture to finish spinning.

Scrape contents into an 8x4 loaf pan or other container, sprinkle with crushed candy cane, and place plastic wrap directly on top of the ice cream. Allow to freeze for 4 hours before serving. For a soft serve texture freeze for 1 hour. Drizzle with melted chocolate [1/2 cup chocolate chips + 1 teaspoon coconut oil] if desired before serving.

for the cookie pie:

Preheat your oven to 350* F and grease a 9-inch pie pan with coconut oil. Grind oats in a food processor, coffee grinder, etc. until about 1/2-way to flour. Mix dry ingredients together in a large bowl. In another bowl mash/mix together the coconut nectar, coconut oil, and vanilla [mixture will be thick and sticky] with a fork.

Scrape the wet mixture into the dry and mix with your hands for 1-2 minutes until it starts to form a dough and the dry mixture is fully incorporated. Place the dough in the pie pan and evenly press into the bottom and around the sides of the pan, coming up about 1-inch.

Place in the oven for 10-14 minutes. Pour chocolate chips over the top as soon as it’s removed from the oven. Let fully cool before slicing with a sharp knife. Cookie will firm but remain chewy once cooled.

Top with ice cream and serve.

notes: The arrowroot starch help the coconut milk ice cream to maintain a creamy, less icy texture. The vodka [cannot detect the flavor] helps the ice cream stay slightly softer when freezing. The coconut nectar is extremely thick and can be replaced with brown rice syrup, but I’m not sure of the result using agave nectar.