Wednesday, July 13, 2016

Wholesome Brownie Chocolate Cake (Vegan)

When it comes to sweets/baked goods, I have a 'have your cake and eat it too" mentality. I believe that you should be able to indulge and satisfy your sweet tooth, without completely derailing your health, and without the guilt. Who needs the guilt? I mean, we all work hard, deserve a treat after a long day (or hey, to start the day!), without having to feel sorry for it later. That being said, I try my best to swap any refined sugar, butter, or white flours for wholesome ingredients.  I am completely obsessed with oat flour and coconut sugar right now. Oat flour is easily made out of organic oats right in your blender or food processor. Don't have either of these? Use your coffee grinder! It's super easy. Coconut sugar is low glycemic and not refined. I've been whipping up baked treats like a fiend lately and sharing them with friends and family. Guess what? They can't tell that these goodies are "healthy". Win.

Oat Flour Chocolate Cake 
Slightly adapted from The Good Food Goddess

1 + ⅓ cup gluten free oat flour
½ cup cocoa powder
½ cup ground almonds
1 tsp baking powder
3/4 cup coconut sugar
1/4 cup maple syrup
½ cup coconut oil, melted room temp.
½ cup unsweetened almond milk
1 tsp vanilla

Chocolate Ganache

1/2 cup vegan or extra dark chocolate chips
1/4 cup unsweetened almond milk

Mixed Berry Chia Compote

3/4 cup frozen mixed berries
1/4 cup water
2 tblsp. chia seed


Grind your oats in a blender, food processor, etc. Note that you will need to measure the oats after they are ground. 1 1/3 cup oats does not equal 1 1/3 cups oat flour.

Preheat the oven to 350 degrees. Combine all the ingredients in a large bowl and mix well. Line a  round cake pan with parchment paper. (I used a 10 inch round springform pan).
Pour cake mixture into your prepared cake pan and bake for 40 minutes. Remove from the oven and pan, transfer to a cooling rack and allow to cool completely before adding toppings.

Chocolate Ganache:

Add the chocolate chips and almond milk to a microwave safe bowl. Heat about 30 seconds or until the milk is warm enough to melt the chocolate without burning. Stir until smooth, and spread over the top of your cooled cake. Place in the fridge to firm up.

Mixed Berry Chia Compote:

Add the frozen berries and water to a small sauce pan and heat over low heat. Allow the berries to soften, but do not smash. Remove from heat and add in the chia seed. Stir to combine well. Let the mixture stand until cool, allowing the chia seed to thicken, creating a jam-like texture. Once cooled, spoon over the top of your cooled ganache.

Sprinkle on some coconut flakes and add some pretty flowers! Let stand to allow the ganache to soften before serving. Store in the fridge in a covered dish (although you'll be lucky if there are any left-overs!)


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