The sexy cake
This cake was named by newfound and old dear friends and sisters last week. It also goes under the name the orgasmic cake. I think you can guess by now what kind of cake we’re talking about here.
Even though so seductive, it is gluten-free, vegan, refined sugar-free, and nut-free. She was created after a pleasure breath-work session to the sounds of ecstatic dance through the closed kitchen door.
It’s moist, sweet, dense, and offers quite a pleasurable experience. Since it contains large amounts of chocolate, enjoy it on rare occasions and in the morning if you have any difficulties sleeping or feeling overstimulated at all.
I haven’t tried, but I am confident it freezes well. It comes with a rich chocolate sauce too.
With pleasure, enjoy.
The sexy cake
Makes 20 pieces
You need:
(For the cake)
3 large sweet potatoes
1 cup gluten-free oats
1 cup gluten free flour
15 medjool dates or 30 fresh smaller ones, I used a variety called Kimya dates
4 tbs melted coconut oil
1 cup cacao powder
1 cup maple Sirup
Water from 4 cans of 315 g chickpea glas containers
2 tsp baking powder
1 tsp rock salt
250 g dark chocolate chopped into pieces
You need:
(For the sauce)
One 400 ml can of coconut milk or cream
1/2 cup of maple Sirup
4 tbs cacao powder
4 tbs coconut oil
Pinch of rock salt
You need:
(Tools)
Food processor. If you don’t have one, use a blender or immersion blender.
A large glass or ceramic lasagna baking tray
Baking paper
Oven at 180°C
A small saucepan to melt the oil and make the sauce in
This is how:
Preheat the oven to 180°C fan setting
Peel and cube the sweet potatoes. Add them to a pot and cover with water, boil until soft or for about 15 min.
In a food processor, add the oats and mix until a flower forms.
Pitt the dates and add them to the food processor.
Melt the coconut oil in the saucepan.
When the sweet potato is soft, drain and add to the food processor, blend well.
In a large bowl, add the gluten-free flour, coconut oil, maple syrup, cacao powder, water from the chickpea containers, baking powder, salt, and the wet sweet potato-date mix from the food processor. Finish blending with an immersion blender.
Towards the end, stir in the chopped chocolate.
Line the baking tray with the baking paper and pour the mixture on the tray. Even out the top with the back of a spoon to make the cake bake evenly.
Bake for 30 min and then check if a fork comes out clean without sticky batter on it. If the cake is still moist inside, cover up the top with aluminum foil so it doesn’t burn and let cook for 10 more minutes or until the fork comes out clean.
While the cake is baking, mix all the ingredients for the sauce in a saucepan. Let simmer at low heat until fully combined.
Let the cake cool off fully before you serve, then pour the warm sauce over the cake and enjoy!
