Today is my twin sister and I’s birthday! Time flies, another year has gone by. The past few years of my life have been somewhat of a roller coaster. Leaving the comfortable and careless 20’s to move into the real adulthood of the 30’s has left me sometimes confused, scared and uncertain. But today, I’m turning 33 and although that little number doesn’t feel like it suits me at all (is there really a day when we finally stop feeling like we’re 25?!), I somewhat embrace this new year with open arms, great hopes and a big smile. I saw six shooting stars last weekend and made a few wishes, it must mean that great things are on the way, right?
Today I know that getting older means so much more than a number and a few more wrinkles. It means that we’ve grown, we’ve become stronger, wiser, and hopefully better in some way. Every year that passes by brings great lessons, if only we care to see them. I’m taking the beginning of this new year with excitement for everything that is yet to come. A blank page that I can fill with whatever I want. I’m excited for all the good moments ahead, the small victories, the big successes, the friendships, the people I have yet to meet, and the new challenges and lessons life will throw at me. I have a feeling it’s going to be a great one.
Now onto the cake. You guys, this cake is amazing, in so many ways. The recipe is adapted from my vegan vanilla cake. It doesn’t require eggs, rising almost magically with the combination of baking soda and vinegar. It’s made with spelt flour, a more wholesome and easier to digest alternative to refined flour. It’s sweetened with coconut sugar to control blood sugar damage. There’s a bit of strong brewed coffee for a nice depth of flavour – you don’t actually taste the coffee, it just brings out the chocolate flavour even more. And it’s happily covered with a super simple, delicious date salted caramel frosting. Add a scoop of mesquite or lucuma powder to the frosting if you like (it adds a lovely caramel flavour), otherwise simply omit it, it’s just as good.
This cake is super moist, decadent, and everything you can wish for in a chocolate birthday cake. I promise no one will know it’s almost good for you. I hope you get to make it for a special person. Today I’m sharing it with my best friend, my twin sister.
Here’s to chocolate, loved ones and big hopes. xx
If you like this recipe, feel free to pin it to Pinterest. If you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see! And for more inspiration throughout the week, follow me on Nom.
Vegan Chocolate Birthday Cake + Salted Caramel Date Frosting
For the cake
- 3 cups whole spelt flour
- 1 1/2 cups coconut sugar
- 2/3 cup cacao powder
- 2 tsp baking soda
- 3/4 tsp sea salt
- 1 1/2 cups plant-based milk almond, cashew, coconut, etc.
- 1 tbsp vanilla extract
- 1/2 cup + 2 tbsp melted coconut oil
- 1/2 cup strong brewed coffee
- 2 tbsp apple cider vinegar
For the salted caramel date frosting
- 250 g soft Medjool dates pitted (about 1 1/2 cups)
- 1/2 cup hot water
- 1/4 cup cashew butter
- 1/2 tsp sea salt
- Optional: 1 tbsp mesquite or lucuma powder
For the cake:
Preheat the oven to 350°F.
Grease two 8-inch round springform cake pans with coconut oil.
In a bowl, whisk together spelt flour, coconut sugar, cacao powder, baking soda and sea salt. Add plant milk, vanilla extract, coconut oil and brewed coffee and mix well to combined. Add apple cider vinegar and stir a few times with a wooden spoon, just enough to combine. Quickly pour into the prepared pans.
Bake for about 22-26 minutes, until the top of the cakes are slightly crispy and/or a toothpick inserted in the center pulls out clean.
Remove from the oven and let sit for 10-15 minutes. Remove the cakes from the pans and let cool completely on a cooling rack.
For the salted caramel date frosting
Make sure your dates are really soft. If they seem too dry, let them soak in warm water for at least 10 minutes prior to blending.
Blend all the ingredients in a high-speed blender until completely smooth, scraping down the edges with a spatula as needed. Be patient, this will take a few minutes. If the mixture is too thick, add a bit more warm water to help it out. You should obtain a really smooth and creamy caramel (see picture as a reference). Set aside.
Place one cake on a plate or cake stand and spread a layer of the date frosting on top. Carefully place the second cake on top.
Cover the cake with the remaining frosting. Serve immediately.
Recipe NotesCake recipe adapted from my Vegan Vanilla Mini Cake
“All good things come with time.”