Skip to main content

Chickpea Chocolate Cake w/ Whiskey Maple Sauce

Around 1:30 yesterday, BandMan sent me a text message that basically said that eating sweets at work (he's a baker) is making him sick. The text started with "I should probably be all vegan." My heart almost exploded. We've talked about this on several occasions: the only thing that 's really stopping him from being 100% vegan all the time is his love affair with chocolate and all such sweets that contain it. It's basically like crack for BandMan. He just can't quit.

Since receiving the message, I've hatched a plan to keep vegan/gluten free sweets stocked at the ShugaShack. Hopefully having easy access to his favorite sweets will deter him from gorging on chocolate at work. 

My first conversion attempt was this heavenly chocolate cake made from chickpeas. Not too different from these black bean brownies I've made for him before. It would taste amazing with anything on top. I'm a big fan of wine-berry compote on anything. 

Give her a whirl.

3 c cooked chickpeas
3/4 c rolled oats
1/4 c unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 t vanilla extract
1/3 c raw cane sugar
1/3 c brown sugar
1/3 c maple syrup
3 tbsp olive oil
1/4 c nondairy milk
  1. Preheat to 350
  2. Blend all that shit up in your blender, sans chocolate chips.
  3. Pour that thick batter in whatever kinda pan you want to use, mix in your chocolate chips, and bake for 40 minutes or so. 
  4. When the cake is done, set it aside and let it cool while you work on your whiskey sauce.
1/2 c maple syrup
1/2 c sugar
1/4 c whiskey
1/2 c nondairy milk
2 tsp vanilla extract
pinch sea salt
  1. Combine all ingredients in a small sauce pan and let boil for a few minutes. It should start to thicken and reduce.  When you're ready pour over the top of your bomb cake and scarf.


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…