Rihanna might want 'cake' in a kinky sort of way, but I just want cake... in the literal, chocolate flavored, eat it with a fork, frosted sort of way. Given that I don't usually eat grain or any sort of processed sugar, I had all but given up on my dreams of indulging in 'I want to eat my feelings with this always' sort of cake. I mean, I can not recall the last slice of real cake I ate, seriously, it has been that long... I mean there was that one time I made carrot cake or flour-less chocolate cake... but even those are gluten free which some people don't qualify as 'real' (no matter how amazing they may be).
The beauty of having food limitations is that I don't (usually) feel all that guilty for eating ALL of the food in my house ALL of the time... because it is all healthy... for the most part (minus the days I binge on bean chips and hummus). OK, back to the point. The other day (week) I was having a mean case of the reds and wanted to eat my feeling with a cookie from Baby Cakes NYC, which I almost did. The thing is, I knew the repercussions of me eating said cookie would be catastrophic and then I would regret my decision and be even worse off than where I started; kind of counter productive don't you think? Realizing this didn't make me crave a cookie/want to eat my feelings any less, so I decided I would bake some cookies instead. Partway into pulling out half the contents of my cupboard I realized I no longer wanted a cookie, I wanted cake, chocolate cake with mint frosting... because why not?
-MINT CHOCOLATE CAKE WITH MINT COCONUT CREAM FROSTING-
(yes, it is as amazing as it sounds)
What you will need for the cake:
3/4 cup coconut flour
1/2 cup quinoa flour
1/4 cup garbanzo bean flour
1/2 tsp baking soda
4 egg whites (or two whole eggs)
pinch of sea salt
1/4-1/2 cup raw cocoa powder (pick how chocolatey you like and go that rout)
2 tbsp cocoa nibs
2.5 tbsp coconut sugar
3 tbsp honey
1-2 drops liquid stevia
1/3 cup plus 2 tbsp coconut oil melted
2 tsp vanilla
1/2 tsp peppermint
2 tbsp full fat coconut milk (canned)
What you will need for the frosting:
1/2 cup full fat coconut milk (canned) chilled
1/4 cup coconut oil
1/2 tsp peppermint
1 tsp vanilla
1 tbsp honey/coconut nectar
Preheat the oven to 350 degrees
In a bowl combine- flour, baking soda, and salt. In a separate bowl, whisk egg whites until slightly frothy. Add coconut oil, sugar, honey, vanilla, peppermint, coconut milk, and egg whites to the dry ingredients, stirring well to combine. Add in the cocoa nibs.
Line a 9x9 baking pan with parchment paper (or grease with coconut oil), pour in the batter. Bake for 15- 20 minute until slightly dense to the touch or toothpick comes out clean.
While your cake is baking, combine all the ingredients for your frosting into a bowl and whisk together until slightly dense. Chill.
Once the cake has finished baking remove it from the oven and allow to cool throughly.
Frost. Chill. Devour. Repeat.
I kid you not, Drew and I consumed this entire cake within like... 4 days, it would have been faster but I did show SOME self restraint.
The recipe still has a few kinks I won't lie, I'm not a baker by trade (though some days I feel like I should be). That being said, play with it, add a little bit of your knowledge to the recipe and share your tweaks with the class in the comments below!