Every now and then I come across a dish that makes me question everything I thought I knew about baking. This is one of those recipes. Its vegan, gluten free, refined sugar free, and low in fat. It also happens to be incredibly tasty and moist.
This is just the sort of thing I like to enjoy for a weekend breakfast. But don't limit it to just that! It also makes a great dessert.
I adapted this from Katie's Cookie Dough Oatmeal Cake. It’s easily adaptable so feel free to make any substitutions and additions you like.
Frosted Double Chocolate Almond Butter Oat Cake
Two 1/2 cup servings
1/2 cup oats
1/2 tsp cinnamon
2 tbsp cocoa powder
Pinch of salt
1/4 tsp vanilla
1 1/2 tbsp maple syrup
1 tbsp almond butter
1/4 cup apple sauce
1/4 cup almond milk
Handful of chocolate chips
Prepare two 1/2 ramekins by lightly spraying them with vegetable oil.
Preheat oven to 350
In a small bowl combine the oats, cinnamon, and salt.
In another bowl, whisk together vanilla, maple syrup, almond butter, and apple sauce. Add to the dry ingredients
Stir in chocolate chips
Bake 10 minutes, until tops are firm
Set oven to broil and broil for 3 minutes so you get a nice crusty top
If you would like to eat this from out of the ramekin, let cool for 15 minutes then loosen the cake around the edges and carefully turn over
Chocolate Tofu Frosting
(This is adapted from my Chocolate Tofu Pudding)
1/4 cup soft tofu
1 1/2 tbsp cocoa powder
1 tbsp agave
1/4 tsp guar gum
Put all ingredients into a blender and blend until smooth. Let the mixture set for a minute to allow the guar gum to thicken up the mixture. It should be quite thick
Spread onto cooled cakes
Have you ever heard about Ultramarathons?
It’s a type of running competition where races can last about two days and hundreds of kilometres. You are running the whole time! I think it’s crazy how one can push the limits of the human body.