11 Aug 2015

DECADENT SUPERFOOD CHOCOLATE CAKE


I cannot lie to you and say this recipe is super innovative. I have done several raw vegan chocolate cakes on this blog in the past and yes, this is another one. But while it may be lacking in revolutionary flavour combinations, it still tastes really effin' good. And I mean c'mon, does chocolate ever truly get boring? (No.)


I made this cake to showcase a [vegan...duh] cacao-based blend called Rockin' Wellness, made with mainly and/or raw ingredients. It's a formula created by a couple music-loving health enthusiasts (Seth and Mike) who wanted to make a mix they could easily include in their day that would give them energy and nutrition all in one. I think it tastes really good. I love adding it to frozen bananas and water after the gym and blending... it becomes a chocolate shake. The ingredients are all foods I am wanting to incorporate more in my diet. I have been listening to Rich Roll's podcast a lot lately and taking notes on foods and supplements he - and the very intelligent people he interviews - recommend. What's great about Rockin' Wellness is that nearly all the ingredients are on my list of what I wanna eat more of. Flax, hemp, maca, etc. Score. If you wanna try some Rockin' Wellness, this is a good place to start.

They add cane sugar which I don't mind (although some of you might) so you can add it to a not particularly sweet smoothie to make it taste great. I also appreciate that it doesn't irritate my skin. I mentioned this in a post awhile ago and I'll recap now: about a year ago my facial skin started getting really sensitive, flaky, red and itchy; especially around my nose. At first I thought it was because I was eating too much sugar (I eat looooads of fruit everyday) so I tried to limit my fruit intake. Well that was a stupid idea because 1) I love fruit too much to restrict it, and 2) it didn't work anyway. So then I found some stories of people healing the same problem by eating a MOSTLY FRUIT diet. The human body is a weird thing. But I tried that and it worked. I was already eating a mostly fruit diet anyways but I also lowered my fat intake a bit. My skin has cleared up. My digestion still is not on point though so I am gonna go see my doc soon. When I actually stop procrastinating and call him.

This cake is delicious and made with mainly whole foods. It's gluten-free and very decadent. Enjoy.

Oh wait P.S. in case you were wondering: I had SUCH a fun time at Spokane Vegfest! I did a presentation on overcoming eating disorders and depression on a vegan diet and also did a recipe demo. I got to meet inspiring people in the animal rights movement and noticed the vegan community in Spokane is decidedly very LGBTQI+ oriented as well. YES! I rubbed piggies' bellies and ate [probably too much] vegan mac and cheese pizza. I had the privilege of meeting some of you guys too! It's always overwhelmingly flattering for me when someone comes up to ask for my picture with them or if I'll sign their book. I wish we could hang out forever. Anyhoo, let's eat cake.


DECADENT SUPERFOOD CHOCOLATE CAKE

Frosting:
1/2 cup dates
1/2 cup raisins
3 scoops Rockin' Wellness chocolate blend (or cacao powder)
1/8 teaspoon Himalayan salt
1/8 teaspoon vanilla bean
2 tablespoons coconut butter
2 tablespoons almond butter
2 tablespoons maple syrup
3/4 cup water

Cake:
1 1/2 cups buckwheat groats
1/2 cup pistachios
1/2 cup brazil nuts
3 scoops Rockin' Wellness chocolate blend (or cacao powder)
1 cup dates
1/4 teaspoon cinnamon powder
1/4 cup water

To make the frosting: blend everything together until smooth and delicious. Put in the fridge until it firms up and becomes more like the consistency of buttercream. It's really the best when you let it sit in the fridge overnight because the flavours develop more.

To make the cake: grind the groats and nuts into flour in a high speed blender. Add the flour to a food processor along with the rest of the ingredients and process until it forms a dough; it should come together in a ball and be able to keep it's shape but still be a little crumbly. Roll out and cut into rectangles or whatever shape you want your cake to be. Put in the fridge until they firm up.

Assembly: layer the cake with the frosting until you run out of one or both. Carefully slice with a sharp hot knife and serve to a 8-10 lucky folks. Ideal when paired with banana or coconut ice cream.

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