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I just whipped up this last minute Chocolate Cake to say Merry, merry Christmas to all you beautiful souls!! xoxo
I’ve been in full on Christmas mode the past few weeks. My phone doesn’t leave that one radio station that’s been playing nothing but Christmas music. I did’t do any Christmas shopping and I don’t think I will be doing it at all this year. It’s too late anyway … instead this year everyone will get a food gift and something homemade. There’s nothing like celebrating with some do-it-yourself gifts. There’s also something absolutely adore, very personal about receiving a gift that’s homemade. Thoughts?
Chocolate Cake – is no doubt a new favorite – especially for Christmas! The best chocolate cake recipe! Ever? There are plenty of claims for the best chocolate cake recipe, I get that.! But with one bite of this cake will have you singing carols;) Honesty, it is probably one of the easiest cakes I’ve made in a long time. Here’s another great thing about this recipe, can be made in just a few minutes and the result is oh so delicious and is full of holiday spirit! I was so impressed with the result.
The chocolate cake itself is so rich and soft full of lovely soft sweet prunes, bananas, raw cacao powder, vanilla, oats and finally sunflower seeds all surrounded by coconut whipped cream. The cake is then topped with adorable chocolate trees.
The name says its all – soft, moist, chocolatey with coconut and vanilla for the perfect festive flair. Finally, the cake is sprinkled with cacao powder and shredded coconut.
Happy day of dessert making everyone! Hope you are enjoying as much as I am!
A recipe for a delicious Super Fancy Chocolate Cake
Ingredients:
1 cup prunes
2 ripe banana
1 cup sunflower seeds
1/2 cup rolled oats
seeds of 1 vanilla bean
2 heaped tbsp cacao powder
1 tsp lucuma powder, optional
Combine all the ingredients in the food processor fitted with the S blade and process until well combined. Remove from food processor and press the mixture into a baking pan lined with baking paper. Let sit in the freezer to set overnight or for at least 2 hours.
Ingredients for top/side:
whipped coconut cream
handful coconut chips for each cake
raw cacao powder
2 tbsp shredded coconut
1/4 tsp matcha powder
Cover the cake with coconut whipped cream and let sit in the fridge to set. Decorate and serve. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut.
How to make Coconut whipped cream
Let’s eat some cake!
- For Cake Base:
- 1 cup prunes
- 2 ripe banana
- 1 cup sunflower seeds
- ½ cup rolled oats
- seeds of 1 vanilla bean
- 2 heaped tbsp cacao powder
- 1 tsp lucuma powder, optional
- Ingredients for top/side:
- whipped coconut cream
- handful coconut chips for each cake
- raw cacao powder
- 2 tbsp shredded coconut
- ¼ tsp matcha powder
- For the cake base combine all the ingredients in the food processor fitted with the S blade and process until well combined. Remove from food processor and press the mixture into a baking pan lined with baking paper. Let sit in the freezer to set overnight or for at least 2 hours.
- Cover the cake with coconut whipped cream and let sit in the fridge to set. Decorate and serve. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut.
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