I know what you’re thinking. The cake pictured above cannot be good for you. And there’s certainly no way it tastes good if it’s vegan and gluten free to boot. It simple cannot. Admittedly, that’s what I feared too. Fortunately, I thought very, very wrong. This practically healthy, fiber-rich cake from baking godsend, Vegan Divas even got my dessert-averse boyfriend and sugar-tooth lacking father sneaking seconds. Since I served the cake at a gathering to celebrate Robert Burns, known as Burns Supper, celebrating his January 25th (1759, folks) birthday, I adorned it with some crafty candles (dork alert). Fair warning: The decadent, dark chocolate-y smell of the fragrant cake might transform your guests into a must-eat-cake coma, so delay serving at your own risk.
Place the chocolate pieces in the Vita-Mix (or a high speed blender container); add the heated hemp milk. Cover tightly- use caution with hot liquids. Turn on the mixer to high. Blend until chocolate pieces are melted. Add the vanilla extract, and pumpkin puree. Cover. Blend a minute.
Add the brown sugar, almond flour, tapioca, egg replacer, xanthan gum, sea salt, baking powder, cinnamon or ginger. Cover. Blend on high for a minute. Turn it off (unplug it for safety if you have kids nearby). Open the top and using a plastic spatula scrape down the sides if any flour is sticking to the sides- if you’re using a food processor instead, do the same. Cover. Plug back in.
Chilling creates a dense fudgy cake.
Don’t think you can pull it off yourself? Fear not! Order the delectable cake here for Valentine’s Day, along with a wide variety of other Vegan Divas’ pastries and goodies.
Whoops, got the candles wrong…
