You guys.. wow.. wow is all I have to say!
Because i just wrote an entire BLOG post that explains why I chose the ingredients, which ones, how and everything.. I am not going to post it all over again.
RECIPE DESCRIPTION, ingredient list whys, all that IS ON OUR BLOG HERE
So CLICK HERE: CLICK HERE TO GET THE full deal and recipe AND READ ALL ABOUT IT!
But if you just cannot be asked to click to see my full post.. here is the recipe, without any of the but why, hows and stories...
Here it goes you guys! This makes 2x 9" cakes so you can stack them, because there is no other way.. go all out baby!!!
THIS IS WHAT YOU NEED FOR THE CAKE PART:
The wet ingredients to blend:
- 1 1/2 cup mashed/smashed/mushy steamed/boiled/baked yams with skin on
- 1/2 cup water
- 1 banana
- 1/2 cup maple syrup (or date paste)
- 2 tablespoons balsamic vinegar
- 4 teaspoons vanilla extract (organic is a must)
The dry ingredients:
- 2 cups oat flour (blend 2 cups oats into a flour in your blender)
- 1/2 cup date sugar
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/4 - 1/2 cup vegan mini chocolate chips (optional)
Preheat oven to 350F. Lightly coat 2 x 9" round cake pans with coconut oil cooking spray, and cut a small round piece of parchment paper to line the bottom of each pan. (this is essential to get the cake off the bottom of the pan, because its so moiste this is a must).
Blend the wet ingredients until completely smooth in a high speed blender
Mix the dry ingredients in a large mixing bowl.
Pour the blended mixture over the dry ingredients (make sure you use a spatula to get all the puree out of that blender!!!) and mix until well combined.
Pour this amazing cake mix evenly divided into the two cake pans.
Bake for 20 to 25 to 30 minutes.. Check them at 20 minutes and poke with a wooden tooth pic. All ovens are different, ours sucks so we had to bake it for 30 minutes until the toothpick test came out nearly clean.
Remove from oven and cool completely on a cooling wrack.
THE FROSTING COULD BE RACE FUEL OR GELS YOU GUYS!!!
Now its time to make the FROSTING!! Do not skip the frosting, it is the best part!!!
- 2 cups of that same cooked yam mash
- 1/2 cup cocoa powder
- 1/2 -3/4 cup sweetener of choice, we used more date sugar but you can use maple syrup too (if you like it really sweet do 3/4 cup)
- 1/2 cup almond butter (omg you guys this makes it so good)
- dash non-dairy milk if needed to blend if too thick
Put everything except for the non-dairy milk into a high-speed blender and blend it up! If it is too thick, add a dash of the milk. It should be thick and creamy but the consistency is really up to you here!
Once the cakes are cooled, place remove them from the pan and remove the parchment paper lining and place it onto a cake dish or pretty plate. Frost that first one using about 1/2 the frosting. Now remove the second cake and paper and place it on top of the frosted bottom cake. Now frost the top one and the sides.
Decorate with whatever vegan toppings you want!
We used more vegan chocolate chips and large coconut flakes, but next time we are going to do Slices strawberries :)