Misty Man – round 2 – plus cake.
It’s Misty’s 2nd birthday today. This time 2 years ago, I would have been pacing around the house, ringing the hospital every half and hour, and wondering what the hell I had gotten myself into with the whole child birth thing. Bless.
Unfortunately, Misty’s special day has been ruined by the evil of the 2 year-molars – he’s teething and it’s not fun. We’ve had a fever, ridiculous amounts of drool, a lot of screaming and not much happy happy birthday time. Poor little man – teething is horrendous.
Not surprisingly, he didn’t want a bar of the cake I made – teething really kills ones’ appetite. We decided to forgo the party thing this year, and ended up having a nice quiet family affair – which has been a real blessing as Misty hasn’t been very happy. Anyway, I ended up making (and eating) his cake as a means of stress-relief…. at least this will be the last teething episode we have to endure as I don’t think my nerves (or Misty’s gums) could handle any more.
Cooking is always a great stress-reliever for me, so while the Misty crashed out and slept off the sore gums, I made a cake in true Fridge Scraping’s style – anything that was in the fridge got blended up and baked into a cake-like creation. This isn’t the BEST cake I’ve ever made – but it’s not bad…. it’s not sweet at all – Viper deemed it “not sweet enough,” but for my tastes it was fine. The texture is like a very dense mud cake – if you like the old “black bean brownie” and are used to healthy tasting fare, then you will probably like this. The “butter-cream” is definitely the best bit – more on that below.
A Fridge-Scraping Birthday Cake:
(Vegan, wheat/nut/refined sugar/corn free)
- 3/4C cooked pumpkin
- 1/2C date paste**
- 1/2C cooked (and drained) black beans
- 3T maple syrup
- 1/2t ground sea salt
- 1/4C ground flax seed
- 1C oat flour (whole roll oats ground into a flour in the food processor)
- 1/4C cacao powder (or cocoa/carob)
- 1/2C sunflower seed meal (ground sunflower seeds)
- 1/2t baking powder
- 1/4t baking soda
- Pulse all ingredients together in a food processor, adding baking powder & soda at the last minute.
- Bake in a lined baking tray, or silicone baking square so that the mix is about 2cm deep (cooks quicker this way)
- Bake at 180 degrees C for 22-25 minutes or until it has firmed up and is springy to the touch.
Once cooked, I used a large cookie cutter to make 2 layers of cake (this only used up half of the recipe, so you could add more layers or have 2 mini cakes which is fun). Maybe it’s just me, but I find it so satisfying to have my very own cake…. well it was actually Misty’s, but he didn’t want it, so I was just doing him a favour by claiming it, yes?
- 1/4C coconut butter
- 150g silken tofu – I find the shelf stable tofu is the least “soy” tasting – look for Moringa or Mori Nu brands.
- 2T cacao powder
- 1/2t vanilla extract
- 3T maple syrup
- 1/8t sea salt
- Combine all ingredients in the food processor and whizz until silky smooth.
- Spread on top of cake – or anything in that matter – it will firm up considerably once chilled due to the coconut butter.
- Store extra in the fridge.
Viper said I was mean as I didn’t put any lollies (candy) on the cake – just raisins. Actually, the raisins were the only bit Misty wanted to eat – Ha.
On a total self-promotional-spin…. here’s my winning tart from the Australian Macadamia Recipe competition – I used a very similar concept to the above “butter-cream” for the Creamy Lemon-Coconut filling for this macadamia tart. Voting is happening at the moment – the recipe that gets the most votes will be made the cover of the annual calendar. Vote for me HERE (I’m Louise D winner #8) – I would SO appreciate it!
I didn’t take this photo – part of the prize was to get your recipe professionally styled & photographed – pretty cool. I was just impressed that the judges actually considered a recipe that involved TOFU – hooray for vegan desserts!
And hooray for lovely little boys. Happy Birthday Misty – hope you feel better soon!