The Cake

I told you there was more chocolate coming . . . This time in the form of a cake! Five layers of cake in fact. Five layers of pure, raw, vegan bliss, with a peanut butter cookie dough base and a double chocolate topping, enveloping two more layers of goodness in between. You see, I originally made this cake for my birthday, at the beginning of February.  (Remember when I told you about it on our coffee date?) I have made it and devoured it with the boy three times since.  I kind of love it.  A lot.  And so does he: I came from work yesterday to half of it gone and only one square left for us to share after dinner.  Fine with me!

birthday cake 5

The only thing is, I don’t really know what to call it.   It could be called raw, vegan 5 layer cake; birthday cake; vegan, chocolate, peanut butter cake, a lot of things really.  But around here, it is officially just called “The Cake.”  No need to explain, no need to give any further information, or ask more questions, because really, for us, there is no other.  This is the only cake we speak of.  This is the only one we really every want.  And when it is 5 layers of chocolate and peanut butter amidst a heap of other healthy, raw ingredients, all layered together and turned into a cake, you’ll want it too.

birthday cake 1

The 5 Layer Cake

5 layers of raw bliss, with the perfect combination of flavours. With an oatmeal peanut butter cookie crust, date and peanut butter filling and a double chocolate topping, this cake is sure to make you smile!

Ingredients (Serves 8)

    For the Base

    • 1/8 cup millet
    • 3/4 cup peanuts
    • 1 tbsp ground flaxseeds
    • 1/4 cup + 2 tbsp unsweetened, shredded coconut
    • 1 tsp hemp oil
    • 1/2 cup large flake oats

    For the Date Layer

    • 1 cup dates
    • 2 tbsp coconut
    • 3 tbsp cacao
    • 1 tbsp ground flaxseed
    • 1 tbsp hemp hearts

    For the Chocolate Layer

    • 1 tbsp maple syrup
    • 2 tbsp coconut oil
    • 2 tbsp + 2 tsp cacao
    • 1/2 cup coconut milk
    • 6-8 tbsp warm water
    • 3/4 cup coconut flour
    • 2 tbsp ground flaxseed.

    For the Chocolate Topping

    • 1/2 15 oz can coconut cream, refrigerated until firm
    • 2 1/2 tbsp cacao
    • 1 tsp raw honey

    For Assembly

    • 4 layers, as listed above
    • 1/2 cup nut butter (I used homemade peanut butter)

    Instructions

      For the Base

      • Place all ingredients in a food processor and pulse until a sticky dough forms.
      • Remove dough from the food processor and press firmly into a paper lined loaf tin until a flat layer forms, about 1 cm thick.
      • Place pan in the fridge to allow the base to harden.

      For the Date Layer

      • Place all the ingredients in a food processor and pulse until a large clump forms.
      • Remove from the food processor and gently press onto the bottom peanut base, being careful not to push the peanut base out to the sides too much.
      • Return pan to the fridge.

      For the Chocolate Layer

      • In a saucepan, over medium heat, add coconut oil, cacao, maple syrup and milk.
      • Whisk until all the ingredients are melted and smooth.
      • Meanwhile, add coconut flour and flax to a medium bowl and stir to combine.
      • Add chocolate mixture to coconut flour and add in water one tablespoon at a time until the dough sticks together in one clump.
      • Set aside.

      For the Chocolate Topping

      • Add coconut cream, honey and cacao to a food processor and blend until a thick, chocolate mousse forms.
      • Place in the fridge until ready to use so it will stay thick.

      For the Assembly

      • Once base and date layer have been assembled, spread a layer of peanut butter or other nut butter of your choice over the date layer.
      • Next, press chocolate coconut mixture on top of nut butter, in an even layer.
      • Finally, finish by spreading on the chocolate topping, leveling evenly, using a spatula.
      • Place the entire cake in the fridge and let set for 2-3 hours until hardened.

      I know it looks like a lot of ingredients, and super complicated, but it totally isn’t!  Really it is just 3 different components in the processor and then a peanut butter and extra chocolate layer in between!  I made my own peanut butter to use, but you could also just buy natural peanut butter to layer in.  Plus, regardless, it is totally worth the end result!

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      birthday cake 3

      birthday cake 4

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      You should probably just go make this right now.  If I was at home, I totally would! Enjoy!

      Vegan, Raw Caramel Slice

      I promise I make more than just desserts.  You probably don’t really think so, given that it seems to be chocolate and raw squares and cakes that happen on here most of the time, but the truth is that there are healthy, mostly a little adventurous. vegan dinners that happen around here every night.  It’s just that they usually end up on the table some time after 8pm, long after photo-taking sunlight has disappeared, and are the brain child of some crazy combination, that I don’t even know will taste good until it’s all gone. And because, really a lot of the recipe writing and photography happens on the weekend, and honestly, by the time I get to Saturday, all I want to do is hang out in the kitchen all day long, coming up with raw creations, baking hearty, comfort breads and muffins, and filling the whole house with mouth-watering smells and flavours.  And this typically ends in chocolate.  And in the case of this week, chocolate twice.  Yep, there will be more tomorrow . . .

      caramel slice 1 Continue reading

      Weekend

      It’s March!  A new month, filled with new possibilities and new opportunities.  And spring.  And ice-free sidewalks!  I’m starting the day with a positive outlook amidst the falling snow and far from sunny weather, with the knowledge that there is lots of greatness to come.  And when there isn’t there is always dark chocolate..  Have a look at these to start your week off . . .

      //300 Free Things!

      //18 Things I Wish I Knew in my Twenties - Okay, I’m still in my twenties, but this is advice I wish I had gotten before, or would give to someone else.

      //The ice that coats the sidewalks as of late, is definitely not the best surface for running, but as long as it’s safe, is there one best running surface?

      //Take a look at the colour of this smoothie! I love adding turmeric to my smoothies.  Give it a try, starting with this recipe from Vega.

      //Speaking of turmeric, how about these lovely turmeric lattes? Yes please!

      //Why you need to add bowls to your life, and some recipes to get you started.  I would have bowls every single night.

      //Do you get a lot of sports injuries?  Turns out you could be genetically prone.

      //Antioxidant supplements – is it too much of a good thing?

      //Get inspired! Check out Greatist’s list of the top 60 Health, Fitness and Happiness blogs.

      //I’m a big fan of supplementing running with strength training such as yoga and pilates.  Check out this article on Why Runners Need Strength Training.

       

      Happy Monday! Need some motivation to get your week started? Have a look at last week’s post on becoming a morning exerciser. It’s a great way to start your day!  Here’s to starting and staying positive for your fresh week:

      positive(spoken.ly)

      And speaking of positive, just get ready for the raw chocolate goodness that will be coming this way all week . . . It will be something to smile about!