Who says you need to deprive yourself of some sweet desserts this holiday season? And with this sweet brownie recipe that is not only vegan, but packed with goodness and zero sugar in its ingredients, you will definitely feel better about indulging in this cake... and maybe having a second or third slice.
160 g (5.5 oz.) dates, pitted
50 g (1.75 oz.) almonds
160 g (1 1/4 cups) whole grain flour of choice
a pinch of sea salt
50 g (1/2 cup) cacao powder
½ tsp vanilla powder (unsweetened)
½ tsp baking soda
½ tsp apple cider vinegar
150 g (1/2 cup) applesauce (unsweetened)
250 ml (1 cup) almond milk, or other plant-based milk of choice
80 g (3 oz.) coconut oil, softened
ghee or coconut oil, for greasing
4 tbsp coconut cream
3 drops peppermint essential oil
1 tsp spirulina powder
Preheat the oven to 180°C (350 F). Soak the dates in warm water for about 10 minutes. Meanwhile, chop the almonds. Add the remaining dry ingredients to a mixing bowl and stir to combine. Combine the dry ingredients with the wet ones, including the soaked and drained, pitted dates in the food processors (or blender) and blend until a creamy mixture is formed.
Transfer the batter, together with the chopped almonds, into the greased springform pan. Place the pan in the preheated oven for 30 to 40 minutes. Remove from the oven and allow to cool fully. In the meantime, make the frosting by combining the coconut cream and the peppermint essential oil. Let the frosting stiffen up in the fridge for about 10 minutes.
Transfer the cooled cake to a large plate or platter and ice with the frosting. Sprinkle the iced cake with a bit of spirulina powder and use a wooden skewer to draw spirals in the frosting to create your swirls.
Decorate the cake with some berries and voila!