By Molly Patrick
Dec 29, 2018
Our little team has grown this year and we each have some words that we would like to share with you. Before you watch the video, there are two things I need to say.
One: We have the best team on the planet. Karen, Jennifer, Tamie, Laura, Kellie, Maggie, Sandrina, Lyndsey, and Erica – working with you every day is a joy. THANK YOU for your hard work, your dedication, your enthusiasm and your sense of humor. I can’t imagine doing this without you.
Two: To our Dirty community, you give us HOPE, you make us laugh and you bring us joy. THANK YOU for being here.
Thank you for reading our Saturday emails.
Thank you for fueling with plants.
Thank you for being in our Facebook group.
Thank you for subscribing to our meal plans.
Thank you for showing up for yourself.
Thank you for not taking yourself too seriously.
Thank you for laughing with us when we make mistakes.
Thank you for finding us.
Thank you for appreciating a perfectly placed “fuck”.
Thank you for being kind.
Thank you for loving your body, JUST how it is.
Thank you for getting in your kitchen every week.
Thank you for trusting us.
Thank you for talking about your farts.
Thank you for being patient with yourself.
Thank you for knowing with confidence that you are getting more than enough protein.
Thank you for being YOU.
From me and all of Team Dirty, may you have a very happy 2019.
Chocolate Cake Ingredients
- 1/2 cup pitted dates, soaked in hot water for 10 minutes (about 7-8 Medjool dates / 130 g)
- 2/3 cup water (160 ml)
- 2 tablespoons ground flax seeds (aka flax meal)
- 1/2 cup unsweetened, non-dairy milk (120 ml)
- 1/2 tablespoon balsamic vinegar
- 1 cup whole wheat pastry flour (120 g / can sub with Bob’s Red Mill Gluten Free All Purpose Baking Flour)
- 1/2 cup coconut sugar (75 g)
- 1/2 cup cocoa powder (45 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup canned 100% pure pumpkin puree (60 g / remainder can be stored in your freezer)
- 2 tablespoons 100% pure maple syrup
- 1/2 tablespoon vanilla extract
Creamy Chocolate Frosting Ingredients
- 1 cup raw cashews (130 g)
- 2 large Medjool dates, pitted
- 1/2 cup unsweetened cocoa powder (45 g)
- 1/3 cup full fat canned coconut milk (80 ml)
- 1/4 cup 100% pure maple syrup (60 ml)
- 2 tablespoons coconut sugar
- 1 tablespoon almond butter
- 1 teaspoon vanilla extract
Chocolate Cake Instructions
- Preheat your oven to 350°F (175°C). Cut a piece of parchment paper in a circle to fit exactly into the bottom of a 8″ round cake pan. You do not need to line the sides — the cake will pull away as it bakes.
- While your dates are soaking, place the water and the ground flax in a small bowl and whisk. Set aside for 10 minutes.
- Place the non-dairy milk and vinegar in a small bowl and whisk. Set aside for now.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside.
- Drain the dates (discard the soaking water) and place them in your blender. Stir the water/flax mixture then add it to the blender, along with the non-dairy milk/vinegar mixture, pumpkin, maple syrup and vanilla. Blend until smooth, stopping to scrape down the sides as needed.
- Add the wet mixture to the dry ingredients that you set aside earlier, and whisk until blended. Pour the batter into your prepared cake pan and smooth the top with a spoon so it’s level.
- Bake for 30 – 35 minutes, until a toothpick in the center comes out clean and the sides have pulled away from the edges of the pan.
- Cool completely then frost with room temperature frosting (recipe below).
- Note: To easily remove the cake from the pan, slide a butter knife around the edge of the cake where it touches the sides of the pan. Place a plate upside down on top then flip it over. The cake should transfer easily to the plate, then you can carefully pull off the parchment paper.
Creamy Chocolate Frosting Instructions
- Place the cashews and dates in a small saucepan and cover with water. Bring to a boil then simmer for 5 minutes over low heat. Drain and discard the water, then place the cashews and dates into your food processor.
- Add the cocoa powder, coconut milk, maple syrup, coconut sugar, almond butter and vanilla extract. Process until smooth and creamy, stopping to scrape down the sides as needed.
- Frost your cooled cake while the frosting is at room temperature. (If you store the frosting in the fridge, it will thicken. Set it on your kitchen counter to return it to room temperature before using.)
- Store the frosted cake in your fridge, loosely covered.
Wishing you a happy week. May it be filled with Plant Based Chocolate Cake.