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Vegan GF Chocolate Brownie Cake with Ganache

3/5/2016

1 Comment

 
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Sometimes a slice of gooey chocolate cake hits the spot and this one is rich, gooey, creamy and chocolatey! The icing on the cake is that it's healthy as well! The main ingredient being sweet potato, which adds a natural sweetness to the cake. I found some soy whipped cream from a vegan store and that turned out to be the perfect combination with the rich decadent dessert, guilt free indeed!


Vegan GF Chocolate Brownie Cake with Ganache


2 sweet potatoes
1/4 cup water
1/3 cup maple syrup
6 medijool dates

1 tsp vanilla essence
1/2 cup almond meal
1/2 cup buckwheat flour

4 TBS raw cacao
1/2 tsp Himalayan sea salt
1 teaspoon baking powder
1 scant teaspoon baking soda

Ganache
1 1/4 cup cacao powder
1 1/4 cup maple syrup
1/2 cup almond milk
1/2 cup coconut oil

1/4 tsp sea salt

​
1. Preheat the oven to 250°C

2. Pierce holes with a fork in the sweet potato, wrap in foil and cook in the oven for 45 mins until they're tender. If you want it done quick, peel them, cut into chunks and place them in the steamer for around 20 mins, Let it cool a little otherwise the moisture will make the cake wetter than it needs to be

3. In a blender combine the water, maple syrup and dates and mix until it's all smooth

4. Scoop out the soft flesh of the sweet potato and add into the date paste

5. Combine all the dry ingredients together, mix well. Add this into the sweet potato mixture. Mix this well 

6. Turn the oven down to 180°C

7. Oil a cake pan or line it with baking paper, scrape the cake mixture into it and pat down well


8. Bake in the oven for 20 mins

9. Prepare the ganache, blend all the ingredients together until it's smooth and creamy

10. Once the cake is out the oven, let cool for 20 mins

​11. Either cut it in half and spread the ganache in the middle, then layer it, or use it as icing over the top and glaze the whole thing. There's quite a lot of ganache for the recipe so you'll get a gooey thick layer of icing. Refrigerate overnight for best results

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1 Comment
Dr Martin Huang link
4/4/2018 04:11:54 pm

Sweet! Looks amazingly delicious. I have to make this.

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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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