In the December 2011 issue of British Vogue, supermodel Gisele Bundchen talked about her family, diet, and how she splurges when she has a craving for the sweet stuff. This year for her son’s birthday she whipped up a homemade vegan cake that everyone would enjoy. She described how she made the cake and her exact quote was:
“cocoa powder and coconut oil and, you know, those dried things — what are they called? That’s it! Dates — and I put them all in the processor, and whoosh! Delicious!”
Since Gisele couldn’t quite remember all of the ingredients I started researching how to make a delicious chocolate date cake. I came across a bunch of recipes and finally landed on this one. Hey if Gisele loves it, I will definitely give it a try and hopefully my body will end up like hers!
Vegan Chocolate Chip Date Cake
Adapted from this recipe!
1 cup pitted, chopped dates
1 cup boiling water (or less if using fresh dates – anywhere from 1/2 to 2/3 Cups)
1 cup Kelapo Coconut Oil (or 2 Kelapo baking sticks)
1 cup sugar
1 tablespoon Ener-G egg replacer
1/4 cup warm water
1 teaspoon vanilla extract
1 3/4 cups Unbleached All-Purpose Flour
1 teaspoon non-aluminum baking powder
1 tablespoon cocoa powder
1/2 cup dairy-free chocolate chips
1/2 Cups chocolate chips
1/2 cup chopped nuts
1/4 cup sugar
Preheat oven to 350 degrees.
Place chopped dates in a small bowl, and pour boiling water over them. Set the mixture aside. Sift dry ingredients into a separate small bowl, and set aside.
Mix coconut oil and sugar together. Beat the egg replacer with the warm water, and add it to the coconut oil mixture along with the vanilla extract. Scrape sides of the bowl and mix in the dates and water. Scrape sides again, and add the dry ingredients. With the mixer on low, slowly pour in the chocolate chips.
Pour the mixture into a greased (with Kelapo) and floured 9 x 13 inch pan. Mix topping ingredients together, if using, and sprinkle them over the top.
Bake for about 40 minutes, or until a cake tester comes out clean.