*This post has lots of photos, head to PalkiePlace.com to see it all!
Someone very special in my like, aka, my husband, just celebrated a very big birthday milestone But after a wedding, a European honeymoon, and a beautiful Christmas, this wifey was flat broke.
So what’s a wife to do? Have a party, of course!
While catering might be a great option, this gal loves to cook and bake so immediately I start preparing a menu. Don’t get too excited, I stuck with simple snacks and dips and plenty of drinks. However, no birthday celebration is complete without a champagne toast (even though it’s not my favorite drink of choice) and a cake in which to blow out candles. Again, this might also be a time when ordering a cake would be a good decision, but I was not about to serve my husband and guests a refined, non-vegan, sugar-filled dessert. [Watch the film FedUp and you’ll see the dangerous effects of sugar].
So glad I took on this challenge because what I made was phenomenal and so ridiculously easy! Are you ready for this? A chocolate fudge cake, with a vanilla blueberry filling, and a deliciously rich frosting. This cake was 1. vegan; 2. gluten free; and 3. without refined sugars. The trifecta! *pats self on back*
So here you have it, the Chocolate Fudge Cake with all the trimmings. enjoy!
Chocolate Fudge Cake
(Vegan, gluten free, grain free, free of refined sugars)
- 2 plantains (those are the fruits you see at the market that almost look like bananas)
- 1c applesauce
- 1/2c coconut oil
- 1T vanilla extract
- 1/4c almond butter (coconut, or any nut or seed butter will work)
- 1t baking powder
- 1t baking soda
- pinch of salt
- scant cup of cocoa powder
- 1/2c hemp flour; or a 1/2c your favorite chocolate protein powder [really you could use any flour, but I wanted to keep it grain free]
- *optional: dash of nutmeg; dash of cinnamon; a tablespoon or two of Disaronno
Preheat your over to 350F and grease two 9″ round cake pans (spring form seem to be a bit easier). In a blender, (I love my Vitamix), add your first five ingredients and blend until smooth. Toss your other ingredients in a mixing bowl and whisk together until well incorporated. Now pour your blender concoction into the flour and mix well. Pour your batter evenly between the two cake pans. Bake your cakes for 25 minutes (I usually check at the 20 minute mark because I like them underdone).
After the cakes have cooled, frost and glaze the top or one cake and place the other cake on top. Now you can frost your entire confection.
For the frosting, I used this Vanilla Bean Frosting, and for the blueberry filling, it was just this simple…
Simple Blueberry Filling
- 2c frozen (or fresh) blueberries
- 2T maples syrup
- 3/4c cabernet wine (or a cheap red)
- a few drops of liquid vanilla stevia (you can always reduce the cabernet, and add more maple syrup and 2T of vanilla extract instead)
Put all your ingredients in a pot and bring to a boil. After it’s boiling, reduce to medium heat and stir occasionally. After it has reduced for a few minutes, mush the blueberries a bit. You’re finished when you have a bit like jam (a little runnier).
Now have your cake and eat it, too!… easier to do without the guilt, right?!