It has officially been one year since I pressed publish on my first blog post! Usually, time passes so quickly, and I was tempted to write “it feels like yesterday” but I don’t think that’s really true. This year has felt long. Not in a bad way, but I feel like so much has changed since this time last year. Being in University, the year is always divided up the same: four months of school, winter break, four months of school, summer break, four months of school etc. That hasn’t changed, but something about the fact that this was my last semester as a full-time student marks a shift in how I consider going forward. This time last year I packed up those little baby thumb cakes in a container and hiked (maybe an overstatement) up the mountain with Sebastian. We ate them while looking out over the city, and it was lovely. This year we ate cake, surrounded by boxes and suitcases, trying to finish every bit of food in the fridge, scrambling to pack up in time. It was good. It is good. And it really does feel like a whole year has gone by. I think it’s a bit funny that my first post was mini cakes, and this one is a freaking three-layer cake! I guess next year it’s going to have to fill an entire room (imagine a cake room… wow)!
Tomorrow my mom is driving to Montreal to pick us up. We’re going to be spending the summer in Toronto working, and I am super excited to connect with some of you folks! I had this whole thing planned out in my head that I was going to write. I kept thinking it over and re-working it when I couldn’t sleep. It was probably a lot more eloquent than this is going to be, but I’ll give it a try. I am so so grateful to every person who stops by this space. I know that that is easy to say, and it is hard to communicate the tone of voice/ emotions very well here, but it really truly makes my heart soar every time one of you leaves a comment, sends me a message, or lets me know that you’ve made a recipe. It is the best feeling ever, and I want to thank you so much for being here with me and hanging out in this little space of mine. It still amazes me that people show up here and read my words and make my food, so thank you. I also wanted to give a huge shoutout to Jessie from the blog Faring Well. She answered all of my questions when I first started blogging and was so kind and generous with her responses. She made me feel welcome and excited about this world of blogging, and I still look to her as an inspiration!
Well, here it is. One year later and I am still making the cake. This cake truly is a celebration cake. It is dense, chocolatey, moist, satisfying, creamy, and bright with natural flavours! My favourite part is the beautiful colour of the blood oranges on top, and the amazing taste of chocolate, tahini, and orange coming together. I actually started testing this cake almost a year ago, but somehow every time I made it I never got the pictures quite right. Once it was completely falling over, the next time the light had already faded, the next time the frosting didn’t work, I think you get the idea. Suffice to say I am very excited about finally sharing it with you, and super stoked for you folks to try it out! Have a great week babes.
Chocolate Olive Oil Cake With Tahini Blood Orange Coconut Cream Frosting
Makes a 6″ three-layer cake – about 10 – 12 slices
Cake recipe loosely adapted from Minimalist Baker’s Recipe: Vegan Chocolate Cake 🙂
Chocolate Olive Oil Cake With Tahini Blood Orange Coconut Cream FrostingPrint Recipe
- Chocolate Olive Oil Cake
- 1 cup cocoa powder
- 2 1/2 cups white spelt flour + 2 tbsp arrowroot
- 1 tsp salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 cup unsweetened applesauce
- 2 cups plant milk + 1 tbsp apple cider vinegar
- 2 tsp vanilla
- 3/4 cup olive oil
- 3/4 cup maple syrup
- 100g chopped dark chocolate, melted (either in microwave or double boiler)
- Tahini Blood Orange Coconut Cream Frosting
- 2 cans coconut cream, refrigerated overnight (or preferably 2 days)
- 2 tbsp tahini
- juice of 1 blood orange
- 1 tbsp maple syrup
- orange zest and slices to decorate
Preheat the oven to 350 and grease three round 6” cake pans. Dust with cocoa powder and set aside.
In a medium sized bowl combine the cashew milk and apple cider vinegar, set aside. In a large mixing bowl whisk together all of the dry ingredients (cocoa powder, flour, arrowroot, salt, baking soda, baking powder). Add the applesauce, vanilla, olive oil, and maple syrup to the bowl with the cashew/apple cider mixture and whisk to combine. Add the wet to the dry, and stir to combine. Stir in the melted dark chocolate and mix until there are no clumps and the batter is smooth. Fill the cake pans until they are 2/3 full, and bake in the oven for 35 – 40 minutes, until a toothpick comes out clean. Cool completely before frosting.
To make the frosting open the cans of coconut cream and scoop out the solid white cream that has risen to the top (you can discard the liquid or save it for something else). Place the coconut cream, tahini, orange juice, and maple syrup in a large bowl. Using handheld electric beaters, beat the ingredients together until they are smooth and thick, making sure there are no clumps.
Assemble the cake! Place the first layer on a cake stand or plate and spread a third of the frosting on the top. Place the second layer on top of the frosted first layer and use half of the remaining frosting. Finally, place the last layer on the top and spread the remaining frosting over it. You can smooth it out by dipping a butter knife into warm water and running it (flat side) over the top of the cake. Decorate with orange slices. Cool in the fridge for 10 – 20 minutes to let the frosting firm up and then serve!
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