Rich, Decadent Chocolate Cake

 

I saw this cake on Bosh on Fb and I was sold. The video is quick and doesn't show everything so you need to make this in order to see that you must double the cake recipe in order to get a thick cake. They also don't say on the video how long to bake it but I just guessed and it worked out. I made this cake for a family dinner and everyone liked it. The icing is super rich and chocolatey and my mom thought it tasted like coffee. I really liked how this turned out.

I didn't make this a layer cake like the video and I didn't use the same ingredients either. Use what you have. For butter, use an avocado to replace it. Or use your own icing recipe, just make it super rich and chocolate. This cake, though thick due to the oat flour, was moist and delicious. Since the cake is very rich and thick, a little goes a long way. Needless to say, you will have leftovers so just freeze in an airtight container and nosh when you get a chocolate attack.

Cake:

3/4 cup of oat flour
1 cup of cocoa powder
1 tbsp of baking powder
1 tsp of vanilla extract
3/4 cup of maple syrup
1/4 cup of coconut sugar
1.5 cups of non dairy milk

Icing:

1 cup of cocoa powder
1/4 cup of powdered sugar
1/4 cup of maple syrup
1 tsp of vanilla extract
1/2 avocado
1/2 cup of non dairy milk

I doubled the cake recipe to make a thicker cake; DO THIS too. In your food processor, process the rolled oats until they are flour. Add the rest of the cake ingredients and blend until smooth. Pour into a cake pan and bake at 350 degrees for 25-30 minutes. Check on it after 20 minutes; if the middle is done, take out the cake. Put all icing ingredients into your food processor and process until smooth. Add more milk if it needs to be thinned out. Wait until the cake is completely cool then ice it. Refrigerate.

The oat flour is gluten-free (make sure oats are GF) but oat flour makes the cake thicker than regular all purpose flour; keep that in mind. Process the oats as much as possible so that it is very close to flour texture. You can use any flour for this cake, though. Use butter instead of the avocado. Use all coconut sugar if you don't want to use maple syrup. I used vegan white powdered sugar because I couldn't find brown powdered sugar. You do need powdered sugar for the icing. You can use coconut sugar for the cake if you want to save money and not use maple syrup. You can also probably use your favorite chocolate protein powder instead of cocoa for the cake and/or icing.

So yeaaaaaah! I don't think I had a normal sized piece; I cut tiny pieces and ate them. It is very rich and I was still full from my sushi dinner. Isn't it better to eat cake slowly since you can savor it??