Feed The Yogi
Nourish your body, mind, spirit, practice and friends
Chocolate Cake
Categories: Food, Recipes

All of a sudden Thanksgiving is tomorrow! It’s not a holiday I spend too much time thinking about generally, being a non-turkey eater who doesn’t watch football and would rather participate in Buy Nothing Day rather than brave the crowds of Black Friday… However! I do love being with family and friends, giving thanks, and eating (and cooking) so I can definitely get in to Thanksgiving. This year though, whew, time’s going by fast right now.

Anyway. I digress, and I apologize for my lack of thrilling or more complete meal recipes. This vegan chocolate cake is real winner though and easy to make. The last two posts are both super simple, fabulous, fresh side dishes. For my friends back in Canada where Thanksgiving has already passed… give thanks anyway and eat good food! In the meantime remember… The best stuffing always includes toasted nuts AND dried fruit, you can’t really go wrong with cardamom, stuffed squash is easier than stuffed turkey and also less expensive and you can toast the seeds instead of scooping out the innards. And… Give thanks EVERY DAY!

Thank God For Chocolate Cake

1 cup unbleached all purpose flour
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1 cup coconut oil
1 cup maple syrup
1 ripe banana, mushed
1/3 cup applesauce
2 teaspoons vanilla extract
1 cup chocolate chips


1/2 cup raw cashews
1  1/2 cups water
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup
juice of 1/2 orange
sea salt

For the cake:

Sift flour, cocoa powder and baking powder together in a mixing bowl. In a separate bowl combine coconut oil and maple syrup and cream together with a hand blender until even, add banana, apple sauce, vanilla and mix until smooth. Stir the “liquid” mixture into the flour mixture and fold in chocolate chips. Pour into prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.

To prepare the frosting:

Place raw cashews in a blender with a tiny pinch of salt and blend until the cashews have become a powder (but before they become cashew butter). Add water and blend on high for 3 minutes. Pour mixture into a medium sized pot and heat on high while whisking constantly for 3-4 minutes. Turn heat down to medium low, don’t allow the mixture to burn at the edges of the pot. Once the liquid begins to thicken add cocoa powder and mix in evenly, then add maple syrup and orange juice, stirring constantly. Add a pinch of salt and 1/8 teaspoon tamari. Cook until the mixture is quite thick and will hold an edge. Remove from heat and let cool for a few minutes. Using a spatula spread the frosting over the cooled cake, and place in the fridge for 15 minutes.

Before serving sprinkle with freshly ground nutmeg and a few orange peel spirals as garnish.

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