I haven’t posted in a while and for that I’m sorry. Posts likely won’t pick up until the first part of January as I finish up my PhD coursework and become the coveted “ABD” (all but dissertation) in the next hurdle for terminal degree conclusion.
I know I talk about my amazing Pinterest experiences [and my not so amazing ones too] and my pinning addiction too much as it is, but think of all of the amazing content it creates in life! It’s become a break, a relaxation technique right before bedtime, I pin all sorts of fabu stuff that I may or may not ever act on; however, this recipe from Angela Liddon, I made within 24 hours of pinning and I am NOT sorry. In fact, I have plans to make it for just about every potluck I will be attending in the next 4 weeks or so; my apologies [sorry, not sorry] if I will see you multiples times in the next month – I don’t think you will mind much as this dish is certainly worth grabbing seconds of – for sure.
I’ll STFU now and give you some food porn and a recipe. If you aren’t paying attention to Oh She Glows, you are missing out on some seriously tasty vegan eats. Cheers!
- 1.5 cups rolled oats, ground into a flour (use certified gluten-free oats, if necessary)
- 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
- 3/4 cup coconut sugar – I used cane sugar with fine results
- 1/3 cup unsweetened cocoa powder – don’t skimp on quality here – I used very dark and it was rich and gooey
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon fresh ground nutmeg
- 1/3 cup finely chopped non-dairy dark chocolate
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- 1/2 tablespoon baking powder
- 1/2 cup + 2 tablespoons almond milk
- 1/2 cup + 2 tablespoons unsweetened pumpkin puree
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon cocoa powder
- 1/4 cup coconut sugar
- 1 + 1/4 cup hot coffee – I used Biggby Cinnamon Toffee seasonal flavor and I was not sorry
- For serving: vegan vanilla ice cream and toasted chopped pecans
- Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.
- Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.
- In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
- In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.
- Pour wet mixture onto dry ingredients and stir until thoroughly combined.
- Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
- In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter.
- Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete disaster, but this is normal. Promise! It’s true. It’s not pretty.
- Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-30 minutes (I baked for 24 mins., but your oven might need more or less – see her post for the visual step by step pictures) until the cake is semi-firm on the top, but bubbly and gooey around the edges. It will look under-baked, but this is normal. If for whatever reason your cake is still watery after 30 minutes in the oven, keep baking it until the rapture. I’m just kidding. You will want to pull it out before it burns for sure.
- Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. This cake is best served warm straight out of the oven. Eat this….all of this immediately. Chef Mike topped ours with fresh whipped cream. It made me very happy.
Notes from Angela: 1) You can probably swap the coconut sugar for natural cane sugar. The bake time may vary slightly since coconut sugar tends to be more dry. 2) If you aren’t a coffee fan, feel free to swap it with boiling water. 3) To make this nut-free, swap the almond milk for coconut milk (or non-dairy milk of your choice) and leave out the pecan garnish. 4) To make the oat flour, add the rolled oats into a high speed blender and blend on high until a fine flour forms. You can also use 1 1/2 cups + 2 tablespoons store-bought oat flour instead.