Happy Sandy Day! We love to show our friends and family that we adore them with home made treats and doodads. For my friend Sandy’s Twenty-Fifth Birthday we made these Dark Chocolate Cupcakes topped with Strawberry Cashew Cream, plus a sweet home made card featuring her dog, Jolie!
I scoured my cookbook collections for the perfect Birthday-Treat recipe for Sandy… Leslie Cerier has done it again! Yet another tantalizing and decadent vegan recipe from her cookbook Going Wild in the Kitchen:
Dark Chocolate Cake (or in this case…Cupcakes!):
1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flaxseeds
1/2 cup apple juice
1/4 cup canola oil
1/2 cup maple syrup
1/2 tablespoon vanilla
1 1/2 cups dark chocolate chips/chunks
3/4 cup vanilla soymilk
Preheat the oven to three hundred and fifty degrees. Combine the flour, baking powder, and salt in a large mixing bowl. Place the flaxseeds in a blender and grind to a powder. Next add the apple juice, canola oil, maple syrup, and vanilla, blending very well. Heat the chocolate chips and soy milk over low heat in a double boiler or medium sized saucepan, constantly stirring until the chocolate is melted. Add the blender mixture and melted chocolate to the flour mixture, stirring to a smooth batter.
Pour the batter into a lightly oiled cake pan and bake for forty minutes, or until your toothpick comes out batter-free when inserted in the center. Let the cake cool completely before frosting. DEVOUR! Or share… sharing is caring!
*To make cupcakes out of this recipe, simply pour the batter into cupcake papers in cupcake tins and cut the baking time in half, to around twenty minutes or so.
Strawberry Cashew Cream:
1 cup raw, unsalted cashews
1/4 cup vanilla soy milk
3 tablespoons maple syrup
1 tablespoon vanilla
1 cup fresh strawberries, stems removed
Grab your BEST food processor ever. Throw in your cashews and grind to a fine meal. With the magic machine still running, slowly add the soy milk through the top. Next the maple syrup, then the vanilla, and last (but most importantly!) the fresh strawberries. VOILA!
Jef and I shared a cupcake (to test the recipe, naturally!) and THESE ARE SO GOOD! We had to restrain ourselves from devouring ALL of Sandy’s cupcakes! Rich and chocolaty, but topped with the fresh tasting strawberry cashew cream… it was a perfect balance! YUM!
We will definitely be making these again. I love that the recipe does not use any processed sugar or questionable ingredients. Just whole, organic, natural food… just like Great Great Vegan Grandma made (I wish I had a Great Great Vegan Grandma.. know of any that I can adopt??)! The organic California strawberries (that just came into season!) really make the cashew cream spectacular.