This is kind of belated, but this blog recently hit the 3 year mark! The actual anniversary date was more towards Labor Day weekend, but between all the things that happen over a long weekend and wanting to share an apple cake recipe in a timely manner, time just kind of got away from me. It’s kind of hard to believe that three years have gone by since I published my first (pretty terrible) blog post, all complete with awful photos/lighting and words that didn’t really feel like myself. One of the biggest struggles of blogging, for me, has been finding a voice and method that just felt ‘right’, instead of trying to emulate what everyone else is doing out there. One of the best parts? Well besides making/eating lots of vegan flourless chocolate cake, the people! Some of my favorite connections with people locally and around the country have been with other food bloggers, especially those that I’ve gotten a chance to develop friendships with here in Milwaukee (Hi Erin, Phi, and Jordan!). I think it’s because you kind of have to be slightly crazy at times and just really love food and everything that comes with it (plus it helps that someone else is taking an overhead shot of your food right there with you before you eat). I’m also SUPER excited to get to meet a lot of bloggers that I’ve become internet friends with, but haven’t actually met in real-life, which I will get the chance to do next month (!!).
Since this is cause for celebration, it’s only natural that we would be talking about CAKE! I’ve been eyeing recipes for flourless chocolate cake for a while now, trying to figure out the easiest way to turn it into vegan flourless chocolate cake without sacrificing the ease of throwing together a few ingredients and coming out with a fudgy, perfectly chocolate filled cake, sans flour. I actually had this whole complicated recipe written out to try last week, but ended up just throwing it out the door and baking this recipe from a few things that sounded like they *might* work together. Luckily, they did! One of the best things about this cake is that there are almost no bowl necessary and it’s made entirely in a blender. What?! I know. By the time you blend together the dates, nuts, and sugar, it’s just as easy to add the rest of the ingredients and blend together the rest of the cake batter. I would highly recommend that you use high quality chocolate and cocoa powder here, since they are two of the few ingredients and they are the main components of flavor in this flourless cake. The peanut butter gives just he right amount of fat and oil needed for the cake and dates replace some of the sugar and give a nice amount of moisture to the batter. Don’t use a regular cake pan for this one, make sure you use a springform. Since the cake is pretty dense and flatter, it would be hard to cut and dig out of a normal cake pan.
Onto the fun stuff! Rodelle Vanilla has been gracious enough to put together and awesome package to giveaway to one of you! The package will include vanilla beans, vanilla extract, vanilla paste, and cocoa powder. I can tell you that I always have some of their stuff on hand and got really nervous last week when I ran out of vanilla extract, eek! I do love making my own vanilla, but for the store-bought products, Rodelle is pretty spot on for the quality and consistency. I love that they follow the process for the vanilla from the very beginning and have close relationships with their suppliers, ensuring a high quality and super lovely product. So, how do you enter? It’s easy! Just enter through the Rafflecopter widget below and BAM, you are in the running. One lucky winner will be chosen at random next week on the 29th, after the giveaway ends. Good luck and happy baking!
Flourless Peanut Butter Chocolate Cake
- 1/2 cup peanuts
- 1/2 cup granulated sugar
- 6 dates pitted
- 1/2 cup almond milk
- 1/2 cup water
- 1 teaspoons baking powder
- 1/3 cup peanut butter
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1 cup dark chocolate chopped
Preheat oven to 300 degrees F. Lightly grease a 9 inch round springform pan and set aside.
In a blender, combine the nuts and sugar, blend until combined. Add the dates, milk, water, baking powder, and peanut butter. Blend until mixtures starts to become smooth. Scrape down the sides of the blender and add the vanilla extract, cocoa powder, and chopped chocolate. Blend until batter is completely smooth and combined. Pour batter into the prepared springform pan. Bake for 40-50 minutes, or until the center of the cake is set (doesn't jiggle with pan is moved) and edges are baked. Cool for at least an hour before serving.